Masa Encrusted Tilapia with Gouda Grits and Chow-Chow

Masa Encrusted Tilapia with Gouda Grits and Chow-Chow

½ Pound Tilapia Filets

½ cup Masa

2 Tablespoon Canola oil

Sea salt and cracked black pepper

Season both sides on salmon with masa, salt and pepper. In a cast iron add oil over medium high heat. Place tilapia in hot skillet and cook for 3 minutes or until golden brown.  Flip tilapia and cook for an additional 3 to 4 minutes or until fish is cooked to desired temperature. Remove from heat and plate over Gouda grits. Top with chow-chow and arugula.

Gouda Grits

3 cups Fat Free Milk

1 cup Masa

1 teaspoon Salt

5 ½ Tablespoon Butter

½ cup Milk

¾ cup Gouda, Grated

¼ cup Parmesan, Grated

1 Garlic Clove, Grated

Salt & Pepper, To Taste

Chow—Chow

Arugula (If desired)

 In a medium stock pot, over medium heat, add milk. Heat until milk starts to boil. Add salt. Gradually add masa, whisking constantly, to prevent clumping. Continue whisking until masa is thoroughly incorporated. Reduce heat and cook for 15 minutes. Add butter, ½ cup milk, cup Gouda, cup Parmesan cheese, garlic, salt & pepper to taste. Mix until incorporated. Remove from heat and serve.

**On center of plate add a serving of cheese grits. Top with a Tilapia filet. Add Chow-chow garnish.  Serve and enjoy!

If desired, in a small bowl add arugula. Drizzle with Chow-chow liquid & toss well. Use the arugula greens a garnish.