Blackened Snapper with Goat Cheese and Fresh Herb Grits | Louisiana Kitchen & Culture

Ingredients

• 4 tablespoons paprika
• 4 teaspoons cayenne pepper
• 3 teaspoons ground white pepper
• 3 teaspoons freshly ground black pepper
• 2 tablespoons salt
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 3 sticks unsalted butter, melted
• 8 6 oz fillets Fresh-caught Gulf red snapper
• 1 1/2 sticks butter, cut into pieces
• 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
• 5 leeks, chopped, white and pale green parts only (about 4 cups)
• salt and freshly ground black pepper to taste
• 1 tablespoons finely chopped chives
• 3 cups water
• 1 cup heavy cream
• 1 cup stone ground grits
• 1 tablespoons butter
• 4 ounces soft goat cheese (chevre)
• 2 tablespoons chopped flat-leaf parsley
• 2 leaves fresh basil, cut in a chiffonade
• 1/4 teaspoon coarsely ground black pepper