Pan Seared Local Hog Snapper over Cheddar Grit Cake with Succotash

Main courses

Curry Marin, Executive Chef/Owner
Aspen Grille,


Grit Cake:
1 cup heavy cream
1 cup milk
2 cups chicken stock or broth
1 cup yellow stone-ground grits
1/2 cup shredded cheddar cheese
1/4 cup chopped basil
1 egg

1 cup fresh corn
1 cup peas or butter beans
1/2 cup white wine
1/4 cup chopped red onion
1 tablespoon butter

Hog Snapper (or grouper filet):
2 6-ounce skinless filets   
Salt and pepper
Olive oil


Grit Cake:
Bring liquids to a boil and whisk into grits. Reduce heat to simmer. Cook until very stiff. Whisk in cheese. Remove from heat. Temper in egg. Pour into baking pan. Allow to cool completely. Once cool, slice into desired portion. To cook, place in olive oil-coated pan and cook in 350-degree oven for ten minutes or until hot all the way through.

Add ingredients to pan and bring to boil. Reduce and simmer until liquid reduces by half. Stir in butter and season to taste.

Hog Snapper (or grouper filet):
Season fish with salt and pepper and herbs, drizzle with olive oil. Heat sauté pan to medium-high heat and coat bottom with olive oil. Place fish flesh side up in pan. Sear until edges begin to brown. Flip over and place in 350-degree oven and cook until desired doneness.

To plate, place grit cake in large bowl and put fish on top of grit cake. Pour succotash over fish and cake.