Click on the image, above to submit to Pinterest.

Turks and Caicos Boil Fish and Grits

Turks and Caicos Boil Fish and Grits is a traditional Turks and Caicos Islander recipe for a classic breakfast of boiled fish served on a bed of hominy grits. The full recipe is presented here and I hope you enjoy this classic Turks and Caicos Islander version of: Turks and Caicos Boil Fish and Grits.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating:

Tags : Turks-caicos Recipes

This is the traditional breakfast dish in the Turks and Caicos.

Maize is also a widely consumed (and grown) food in the islands. It is used to make hominy grits and breadcakes. For their preparation, the maize is dried and processed. The hominy grits make a great side dish to pair with seafood and other dishes. The island even has its own specific cultivar of maize, as well as more common white and yellow maize. Note that hominy refers to maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk. You can also use coarsely-ground maize in this recipe. You can either use the heat piece of fish, filet strips or cubed fish in this recipe, whichever you prefer.

Ingredients:

300g of fresh fish (e.g. Snapper or Grouper), cleaned and scaled
175g of ground hominy
500ml water or fish stock
1 onion, diced
2 garlic cloves, chopped
1-2 hot chilli peppers (depending on taste)
4 tbsp fresh parsley or coriander leaves
Salt and freshly-ground black pepper, to taste
1 tbsp of olive oil or coconut oil

Method:

Place a large pot over medium heat. Once hot add the oil and use to fry the onion and garlic for about 6 minutes, until golden brown.

Add the fish and season with salt and black pepper. Pour in just enough water to cover the fish. Bring the mixture to a boil, reduce to a simmer and cook the fish gently for 10–15 minutes.

At the same time, bring 500ml of water or fish stock to a boil in a separate pan and stir in the hominy. Reduce the heat and let the maize cook with constant stirring.

When the grits have reached the desired consistency, take the pan off the heat and add the parsley or coriander leaves.

Serve the cooked fish over the grits.