Perfectly Seared Fish with Creamy Grits, Bacony Collards, Tangy Tomato Jam & Crispy Onions

Crisping up onions in my Ninja Foodie

Shallot and tomato into a pot for the tomato jam

A bit of vinegar adds great tang

Tim approves!

Perfectly Seared Fish with Creamy Grits, Bacony Collards, Tangy Tomato Jam & Crispy Onions
Date Night Dinner for 2


Creamy Grits
Perfectly Bacony Collards  (see cook's note for non-bacon eaters)
Beautiful seared fish
Tangy Tomato Jam
Crispy Onions


Read through each item to ensure you have gathered all the ingredients prior to starting, including the crispy onions (like the kind used on top of Green bean casserole).  There are a few steps, but this comes together very quickly.  With the help of my Ninja Foodie and other great shortcuts,  we had date night dinner in under 30 minutes.


To assemble.  Plate half of the creamy grits on each plate, top with a generous portion of perfectly bacony collards, place one fish filet carefully atop the collards on each plate.  Dollop each with a heaping tablespoon of tomato jam then a flourish of crispy onions.


Tomato Jam
(this will make a bit extra which is phenomenal on the extra collards you’ll have or on a sandwich the next day.
1/2 pint cherry tomatoes sliced in half lengthwise  ( I love the golden kind if you can find them.  The color is so pretty)
1 small shallot, diced
2 T balsamic vinegar (white balsamic assists in obtaining a pretty color, but regular balsamic is perfectlyfine)
1 T honey
drizzle of olive oil
pinch salt

In a small saucepan, drizzle in olive oil and add shallot and tomatoes.  Add a pinch of salt and sauté on medium low heat until the tomatoes and shallot soften and the mixture begins to become jam like.  This will take about 10 minutes.  Add in balsamic and honey and continue to cook another 5 or so minutes until the mixture is soft and jammy.  Set aside and keep warm.


Perfectly Bacony Collards (this makes enough for yummy leftovers)
2 strips bacon, cut in small pieces
1/2 c stock or broth of any kind
1 bag precut collards
hot sauce to taste (I LOVE chipotle hot sauce)
salt & pepper


Sauté bacon until crispy.  I use the sauté setting on the Ninja Foodie, then add the collards, 1/2 cup stock and set the pressure cook setting for 6 minutes.  When done, release the steam quickly.  When the steam has been released, remove the pressure cook top, season with salt and pepper and add dashes of hot sauce to taste.
(*Cook's note - If you don't want bacon, use olive oil to saute your collards and add 2-3 T finely chopped smoked almonds after the collards are finished cooking and stir them through.  This mimics the smokey flavor of bacon.)



Creamy Grits -
2 packets instant grits
1 c + 2 T coconut milk or full fat milk, or half and half
1 T butter

Combine grits and coconut milk in a microwave safe container.  Stir with a fork to eliminate clumps.  Microwave 1 to 2 minutes until cooked, according to your microwave.  Add butter and mix well.

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Seared Fish

2 pieces firm white fish  filets like Mahi, cod or tilapia
olive oil
salt & pepper


Pat the fish very dry and season filets with salt and pepper.  Heat oil on medium heat in a non-stick skillet and when the oil shimmers, add the fish carefully.  It should immediately sizzle.  That’s how you know your oil is hot enough.  The type of fish and its thickness will depend on the length of time you need to sear, but essentially sear on one side until the fish becomes golden on the bottom and releases from the pan.  Flip the fish filets over and finish searing on the other side.  This should only take a couple of minutes per side.