Pan seared Tilefish with Peach salsa & Gouda-Jalapeno grit cake
2 medium peaches diced
½ small red onion diced
5 jalapenos diced
1tablespoon chopped fresh cilantro
Juice of 1 orange
3 cups of cooked grits
1 cup of aged Gouda, grated
1tsp of butter
1 tablespoon vegetable stock
1 thinly sliced shallot
3oz Swiss chard
Tilefish (5.5oz per portion)
salt and pepper to taste
Peach salsa Combine the diced peaches, onion, cilantro and 2 of the diced jalapenos. Toss with orange juice.
Gouda-jalapeno grit cake Combine the grits with the grated Gouda, and the remaining jalapenos. Allow mixture to cool and shape into 3 ½ oz cakes. Sear in a nonstick pan over medium heat on one side until brown. Finish in the oven at 350 for 5 minutes until heated through.
TILEFISH: Lightly season the tilefish with salt and pepper. Sear in a nonstick pan over medium heat until lightly brown. Bake in the oven at 350 for 8 minutes until flaky. While baking, sauté the Swiss chard with the butter, vegetable stock and sliced shallot for 45seconds.
Place the tilefish on top of the grit cake with the Swiss chard. Top with peach salsa and enjoy with a New Belgium Lips of Faith Peach Porch Lounger!