About the Dish

3/4 cup Brown Rice Grits
1 Edward & Sons Not Chick'n Bouillon Cube
2 pats Butter
3 ounces Shallot
4 cloves Garlic
8 ounces Mushrooms
1/4 cup White Cooking Wine
1 Lemon
1/2 teaspoon Beautiful Briny Sea Mushroom Sea Salt
8 ounces Cod
2 tablespoons Parmesan Cheese
6 sprigs Parsley
Per Serving
Calories 530
Total Fat 13 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 880 mg
Total Carbohydrates 70 g
Dietary Fiber 6 g
Sugar 7 g
Protein 30 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

METHOD

1
MISE EN PLACE • Heat the oven to 400° F. • Peel and finely chop shallot. • Peel and finely chop garlic. • Roughly chop mushrooms. • Zest and juice lemon. • Pick and chop parsley leaves.
2
• Place a small saucepan over medium-high heat. Add rice grits, bouillon cube and 1 3/4 cups water. • When water boils, cover pan, and reduce heat to medium-low. Simmer until grits are tender and all liquid has been absorbed, about 15 minutes.
3
• Place an ovenproof skillet over medium-high heat. Add 1 pat butter. When butter melts, stir in shallot and garlic. Cook, stirring, until shallot is tender, about 3 minutes. • Add mushrooms. Cook, stirring, until mushrooms are tender, about 4 minutes.
4
• Reduce heat to medium. Add wine. Cook, stirring and scraping, until wine is reduced by half, about 2 minutes. • Stir in lemon juice, lemon zest and 1/4 teaspoon mushroom salt.
5
• Add cod to skillet, nestling fillets into mushroom mixture. • Sprinkle cod with 1/4 teaspoon mushroom salt and Parmesan.
6
Bake in oven until fish is flaky and opaque throughout, 10-12 minutes.
7
• Fluff rice grits with a fork. Fold in remaining 1 pat butter. Divide between 2 plates. • Top with cod and mushrooms. • Garnish with parsley, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER