Fish n’ Grits Recipe Inspired by Ryleigh’s Oyster Pub
Baltimore, Maryland
The Washington, D.C. area is teeming with delectable venues for we local and traveling foodies, and just a little less than an hour away brings us to yet another dining destination: Baltimore, Maryland.
Recently, our family had the chance to enjoy an evening in Federal Hill with our grown daughters, one of whom lives there. She has recommended Ryleigh’s Oyster Pub on several occasions, and we are always up for it.
Our last meal there was spectacular. Although Ryleigh’s holds true to the pub and 20-something social scene, it also promises an outstanding bite, no matter what you order. It’s nice to enjoy a meal in a comfortable, harbor-themed establishment that never promotes anything but mouth-watering fare. Simply put, the food is not an afterthought; rather, it is a carefully constructed coup de force each and every time.
We ordered the crab dip, served in a sizzling cast-iron skillet with slices of fresh sourdough baguette, delicately fried oysters, each atop a bed of kale and egg salad, roasted corn on the cob with Old Bay butter and feta cheese, and—our prized selections—the ever-popular shrimp and grits as well as a salmon filet over a generous helping of cheddar grits that were—to overuse a cliché—to die for.
I pondered Ryleigh’s signature shrimp and grits a bit, then decided that Fish n’ Grits Recipe featuring salmon—the healthier option of the two—was the way to go. Once home, I decided that it might be fun to recreate the salmon and grits, but adding my own flair. I had a blast making the grits to my own taste, and connecting with a food that is a quintessential southern staple. After less than an hour of attempting broiled salmon and spicy cheese grits, I had created a very delicious and respectable second best. You’ll want to try this recipe at home, for sure. Why was mine second best? Well, I suppose it’s fair to say that you’d have to eat at Ryleigh’s Oyster Pub to understand. My dish was flavorful, with hints of cream and cheddar, and the salmon was nicely broiled. That being said, it lacked the finesse that only a true chef can bring to a finished plate.
Frankly, I knew that I’d never surpass the quality and painstaking detail of Ryleigh’s version, but it was fun to try, and tasty to boot. Since I was right that their dish is the winner, of course it means that you must take the time to drive to Baltimore soon, if you’re in the area. Walk in, order a pint, enjoy the bustling yet surprisingly quaint feel of the pub, and begin your eating adventure. And, while you’re there, don’t forget the seafood and grits.
The Restaurant:
My at-home Fish n’ Grits Recipe version:
Broiled Salmon and Spicy Cheese Grits
Ingredients:
For the salmon-
1 large filet of salmon (preferably wild caught)
2 tbs extra virgin olive oil
1 tbs. whole grain Dijon mustard
Juice of 1 lemon
1 tsp. grated horseradish
1 tbs. fresh dill
Salt and pepper for seasoning
For the grits-
4 ½ cups chicken broth
1 ½ cups grits
¾ cup heavy cream
1- 16 oz. block of Monterey Jack cheese, grated
1 clove garlic, minced
1 4.5 oz. can chopped green chilies
2 tsp. salt
1 tsp. white pepper
1 tsp. black pepper
Optional: Paprika and jalapeño and lemon slices, as garnish
Fish n’ Grits Recipe Directions:
To prepare the salmon, preheat oven broiler to medium-high and adjust oven rack to middle position. Pat salmon dry with paper towel. In a small mixing bowl, combine olive oil, Dijon mustard, horseradish, lemon juice, dill, salt, and pepper to make a marinade. Place salmon on foil covered baking sheet, skin-side down, and drench with olive oil marinade. Place under broiler and cook until just done, about 7-10 minutes. Salmon should no longer be translucent. Watch salmon carefully, and don’t overcook! Cover with foil and set aside while preparing grits.
In large saucepan, bring broth, salt, white and black pepper, and garlic to a boil. Add grits into boiling mixture and reduce heat to medium-low. Cover and allow to cook for 7-10 minutes or until grits are no longer hard. (Note: Grits should still have a, well, gritty texture, but they should not be abrasive to chew. Choose the “Quick-5 minute”) Quaker grits if you are not familiar with cooking them.)
Immediately add heavy cream and continue heating on low for 1 minute. Add shredded cheese and stir until cheese is completely blended and the grits are smooth again. Add chilies just before removing from heat, and stir to incorporate.
Place a large ladle of grits in the center of a plate. Sprinkle with paprika. Top with a piece of salmon, garnished with lemon and jalapeño slices if desired.