Pan-roasted halibut with grits, morels and spring onions

 

Pan-roasted halibut with grits, morels and spring onions

Total time: About 2 hours

Servings: 4

Notes: From David Lentz of the Hungry Cat in Hollywood

Grits

2 cups heavy cream

2 cups water

2 garlic cloves, sliced

1 teaspoon salt

1 cup coarse grind grits

1. Bring the cream, water and garlic just to a boil. Turn off heat and infuse for 20 minutes. Strain out the garlic, rinse out the pan and add the cream mixture back to the pan.

2. Add the salt and bring to a boil. Slowly stir in the grits, reduce the heat and simmer until the grits are tender and cooked through, 1 to 1 1/2 hours. Add up to 1 cup water when grits get too thick. Cooking time will depend on the type of grits used.

Gremolata

1 cup parsley leaves

2 garlic cloves

1 teaspoon lemon zest

2 tablespoons olive oil

Finely chop the parsley, garlic and lemon zest together. Place in a small bowl, stir in the olive oil, cover and set aside.