Pan-Seared Snapper with Grits and Charred Tomato Chutney

Whip up a batch of this sweet and smoky tomato chutney on Sunday to make this meal a weeknight treat.

Pan-Seared Snapper with Grits and Charred Tomato Chutney
Makes 4 Servings
  • 3 tablespoons vegetable oil, divided
  • ¼ cup minced fresh onion
  • 2 cloves garlic, minced
  • 4 cups cherry tomatoes ¼ cup water
  • 1 tablespoon red wine vinegar
  • ¾ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon turmeric
  • 3½ cups chicken broth, divided
  • 1 cup heavy whipping cream
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup stone-ground grits
  • 1 (5.3-ounce) package garlic and herbs cheese*
  • 2 tablespoons unsalted butter
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 (6-ounce) fresh snapper fillets, skinned
  • Garnish: chopped fresh parsley, lemon wedges
For chutney:
  1. In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add onion; cook until softened, 3 to 4 minutes. Add garlic; cook for 1 minute. Remove from skillet.
  2. Increase heat to medium-high. In same skillet, add tomatoes; cook until charred and softened, 8 to 10 minutes, stirring frequently (add remaining 2 tablespoons oil as needed to prevent tomatoes from sticking to skillet). Gently press tomatoes with the back of a spoon or a potato masher. Stir in onion mixture, ¼ cup water, vinegar, salt, sugar, red pepper, and turmeric. Cook over medium-low heat for 3 to 4 minutes, stirring frequently. Remove from skillet. Wipe skillet clean.
For grits:
  1. In a large saucepan, bring 3 cups broth, cream, thyme, salt, and pepper to a boil over medium-high heat. Whisk in grits; cover and reduce heat to medium-low. Cook, stirring occasionally, until grits are tender and thickened, about 35 minutes. Add remaining ½ cup broth to thin grits, if desired. Remove from heat. Add cheese and butter, stirring until melted.
For fish:
  1. Melt butter and oil in skillet over medium-high heat. Sprinkle salt and pepper all over fish. Add fish to pan; cook until fish flakes with a fork, about 3 minutes per side. Serve with chutney and grits. Garnish with parsley and lemon, if desired.
Refrigerate remaining chutney for up to 1 week. Serve with pork, steak, or chicken.

*We used Boursin.