Halibut with Olive/Rosemary/Caper Vinaigrette Over Grits.

And now for something completely different.

Something healthy.

(Don’t worry, there’s cheese in the grits.)

Halibut with Olive/Rosemary/Caper Vinaigrette Over Grits
Serves 2

½ cup grits
1 cups water
1 cups chicken stock
extra-virgin olive oil
kosher salt
2 oz. mascarpone cheese
black pepper, freshly ground
½ cup Kalamata olives, pitted and chopped
1.5 Tbsps. rosemary leaves, chopped
2 tsps. capers
2 firm white fish fillets, such as halibut or cod

1. Prepare grits: bring grits, water, stock, 1 Tbsp. olive oil, and 1 Tbsp. salt to boil in large saucepot; cover and reduce to simmer; cook, stirring constantly, for 30 minutes or until grits have completely absorbed liquid; stir in mascarpone; season to taste; reserve.
2. Prepare vinaigrette: in small bowl, mix olives, rosemary, capers and ¼ to ½ cup olive oil; season; reserve.
3. Heat 2 Tbsps. olive oil in large saucepan over medium flame; season fillets; place fillets in pan, skin-side down; cook 5 to 6 minutes, or until browned; flip; cook 4 to 5 minutes more or until fish is fully cooked through; transfer to plate; top with reserved vinaigrette; serve immediately with reserved mascarpone grits.

Seen here with sautéed Brussels sprouts and spinach.
Apologies, the grits are hiding. Mostly from me and my gullet.