Experience a delightfully hearty meal with our Grilled Halibut & Creamy Grits topped with a tantalizing Tomato Herb Buerre Blanc. Bringing together the mild, sweet flavor of wild-caught halibut with the comforting richness of creamy grits, this recipe is a symphony of flavors that will evoke the sensation of a seaside dinner. The standout element - our Tomato Herb Buerre Blanc - adds an exquisite touch with its mix of cherry tomatoes, Lucky Cajun seasoning, and an herbaceous hint of fresh thyme and tarragon.

Ingredients:

- 2 8 oz pieces of wild-caught Halibut

- 2 1/2 cups of stock

- 1/2 cup stone-ground grits

- 1/4 cup cream

- 1 small shallot, diced

- 1/2 cup of quartered cherry tomatoes

- Fresh thyme and tarragon, chopped

- 5 oz of white wine

- 3 oz of cold butter, cubed

- Lucky Cajun for seasoning

- Olive oil for grilling and sautéing

Steps:

1. Bring stock to boil, add grits, whisk and simmer for 30-45 minutes until desired consistency. Add more water if needed, simmer longer for a more firm texture, and finish with heavy cream.

2. Season and oil the halibut, then grill in a Cast Iron Grill Pan. You could also do this on the grill. Get nice grill marks before flipping. Be patient, rushed fish can crumble!

3. Place the finished fish on top of the grits.

4. In a sauté pan, cook the shallots in a little bit of oil or butter until slightly colored, add tomatoes, season with Lucky Cajun and add white wine. Reduce slightly, remove from heat, and whisk in butter to thicken the sauce.

5. Finish with fresh herbs and pour over the fish. Enjoy!

Note: Feel free to substitute any fish of your choice. Check out Marithyme Seafood for excellent fish options.