Fish fillets with grits, greens, and grapes
1/2 cup each: white grape juice, half-and-half
1 tablespoon plus 1 teaspoon
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2 tablespoons chopped fresh parsley leaves
1 tablespoon fresh thyme leaves plus
8 optional thyme sprigs
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon ground red pepper, optional
4 mild, thin fish fillets, such as tilapia, trout, sole or perch, each cut in half crosswise
3/4 cup white or red seedless grapes, halved
1 tablespoon olive oil
1 package (10 ounces) baby spinach
1 tube (16 ounces) organic Southern-style grits, prepared according to package instructions
Makes 4 servings.
Combine grape juice, half-and-half, mustard, parsley, thyme leaves, 1/2 teaspoon of the salt, black pepper to taste and red pepper in a large skillet; heat just to a boil over medium-high heat. Add the fish fillets; lower heat to a simmer. Cover; cook until fillets flake easily with a fork, 6 to 8 minutes. Transfer fillets to a platter to keep warm.
Increase heat under skillet to medium-high; stir in the grapes. Cook, stirring occasionally, until sauce reduces by half, about 5 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat; add the spinach. Cook until wilted, 2 minutes; stir in the remaining 1/2 teaspoon of salt. Set aside. Return fish fillets to the skillet; cook until warmed through, about 1 minute.
Spoon grits into pasta bowls; top each with spinach. Spoon fish and grapes over all. Garnish with thyme sprigs.
Nutritional information per serving: 520 calories, 33 percent of calories from fat, 19 g fat, 5 g saturated fat, 112 mg cholesterol, 44 g carbohydrates, 41 g protein, 1,408 mg sodium, 2 g fiber.