Submitted by: David Adair

Boiled Fish and Grits


2 lbs any type of fish filets
1 bell pepper yellow or green julienned
˝ of an onion sliced thinly
2 cups of chicken broth
Hot Sauce
3-4 Limes
Cooked grits

Directions: Sauté onions and pepper in a large skillet until soft. Add chicken stock carefully. Add up to 8 to 10 swigs of Hot Sauce to broth, or at least 2 Tablespoons, and bring to a boil. Lay fish fillets in broth while boiling and cover, lowering to medium low for about 15 minutes. Remove from heat and add juice of one to 1 to 2 limes. Serve in bowls by spooning in grits first and then adding fillets, then lots of broth. Have more Hot Sauce and lime wedges ready to enhance flavor, and of course you need some Cuban Bread to sop it all up!

Long Live the Conchs!

David Adair