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Grilled Swordfish & Grits

Recipe from: The Crooked Spoon

Get bent out of shape with delight at the Crooked Spoon truck in Orlando to try out their Mac N Cheese and a Swordfish dish with shrimp and grits.

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2 cups half-and-half cream
2 cups water
1-1/2 teaspoons kosher salt
1 cup stone ground grits
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp cheddar, shredded
1/2 cup parmesan cheese

4 tablespoons basil leaves
1 tablespoon Dijon mustard
1 tablespoon garlic, chopped
1 tablespoon onion, chopped
2 tablespoons honey
1/4 cup rice wine vinegar
3/4 cup vegetable oil
Salt and pepper, to taste

115 grams swordfish
2 tablespoons basil vinaigrette
Salt and pepper, to taste

GRITS: Bring liquids to a boil. Add grits while stirring continuously. Lower temp to simmer. Cook 10 minutes. Add in cheese, stirring continuously. Cook for an additional 10 to 15 minutes.

BASIL VINAIGRETTE: Place first six ingredients in mixing bowl. Using an emersion blender, blend together into a paste. Drizzle in oil. Season to taste.

SWORDFISH: Toss fish in the vinaigrette. Season with salt and pepper. Grill 2 minutes on each side.

TO SERVE: Place grits in center of dish. Top with fish. Drizzle vinaigrette on top.

Yield: 1 serving