This is one of my new favorite meals and I cannot wait to make it again! It was very easy to make and if you make it in the order below, everything will be ready at the right time and hot!

Okay let’s start with the Cheddar Grits – my personal favorite. You will want to save this recipe because it’s good with basically anything!

Cheddar Grits

– 2 C Milk
– 2 C Water
– 2 Tsp. Salt
– 1 C White Cornmeal
– 1 Tsp Black Pepper
– 4 Tbs Butter
– 1/2 – 1 C Shredded Sharp Cheddar

– Bring Milk, Water + Salt to a boil in a large sauce pan.
– Lower temperature to Medium Low heat. Slowly whisk the cornmeal in. Do not add all it once or it will be clumpy.
– Lower the heat and let grits cook for 20 minutes, whisking often (every 3-5 minutes) so they do not burn or get clumpy.
– Remove from heat, add pepper, butter + cheese, and cover with lid.
– If it gets too cold prior to serving, just pop it back on stove on low heat. Watch and whisk often so bottom doesn’t burn.

Salt + Vinegar Spinach

– 1 Bag of Fresh Spinach
– 4 Tbsp Butter
– 1 Tsp Salt
– 1/2 Tsp Pepper
– 2 Tsp Apple Cidar Vinegar

– Melt butter in frying pan on medium heat.
– Add Spinach and sauté until all wilted.
– Add Salt, Pepper + Vinegar.
– Turn off heat and cover until ready to serve.

Cajun Fried Mahi Mahi

– 2-4 Mahi Mahi Filets (Or other Fish)
– 2 C Panko mixed with Cajun Seasoning (Amount at your discretion)
– 1 C Flour
– 2 Eggs, beaten with 2-4 Tbs Water
– Salt
– Vegetable Oil

– Heat Vegetable Oil in a dutch oven on medium high heat. I like a shallow fry so I only cover the pan ever so slightly and add more as needed.
– Dredge fish filets in flour, then eggs, and finally the Cajun Panko.
– Fry fish until golden brown – about 2-3 minutes. Be careful not to crowd the pan.
– If fish is thick and not cooked through finish off in the oven.

That’s all! I promise it’s not too much work and of course worth it! I do recommend dredging fish first and then refrigerating while you make the grits. Then spinach and fish can be done together.