Chef Ty'S Zuppa Di Pesce With Creamed Grits

• 7 ounces amberjack fillets although any Gulf-fresh fish will work!
• 18 shrimp wild-American, size 21/25
• 3 strips bacon
• 1 pint oysters shucked Gulf of Mexico
• 3 cups clam juice
• 3 cups grits
• 1 1/2 cups tomato puree each of, and white wine
• 6 ounces coconut milk
• 1/2 cup vegetable oil
• 3 quarts half & half
• 3/4 cup butter
• 1 lime
• 2 cups Parmesan cheese high quality
• 1/2 cup mint each of, and parsley
• 1 tablespoon ground fennel seed
• 1 teaspoon ground red pepper
• 2 tablespoons salt

1. For the creamed grits - In a sauce pot, bring half & half, salt and pepper, and 1 cup of water to a boil. Add grits and turn heat down to low. For the first 10-minutes, stir every 2-minutes. After that, stir every 8 to 10 minutes for a total cooking time of 40 minutes. Finish by stirring in butter and cheese.
2. For the zuppa di pesce - nut vegetable oil in a saute pan and bring to smoking point. While the oil is heating, cut bacon strips in half and wrap each shrimp. Once oil is hot, gently lay the Amberjack fillets (seasoned to taste with salt and pepper) into the pan and sear until golden brown. Flip and add shrimp. Once shrimp are golden brown on one side: flip, cook until done, remove. Once fish is golden brown on both sides, remove from pan.
3. Place garlic in hot pan and deglaze with white wine. Reduce by half and add clam juice, tomato puree, coconut milk, juice from lime and seasonings. Reduce liquid by half again and add oysters. Cook for 5-minutes.
4. Remove from heat and stir in butter and herbs. Taste to adjust seasoning.

although, shrimp, bacon, oysters, clam juice, grits, tomato puree, coconut milk, vegetable oil, butter, lime, parmesan cheese, mint, ground fennel, ground red pepper, salt

Taken from www.yummly.com/recipe/Chef-Ty_s-Zuppa-di-Pesce-with-Creamed-Grits-1453662 (may not work)