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1
To begin red pepper coulis, preheat oven to 450 degrees F.
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2
On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan.
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3
Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black.
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4
When the peppers are done, use tongs to put them in a resealable bag which (for safety reasons) you have resting on a plate - (remember, they're volcanically hot!).
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5
Carefully close the bag shut, and allow them to sweat for 5 minutes.
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6
Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water.
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7
You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water.
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8
You will be left with beautifully cooked red peppers with a wonderful color.
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9
Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes.
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10
Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce.
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11
Process coulis in a blender until a smooth consistency is achieved.
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12
Then season with salt and pepper, to taste.
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13
For the grits:
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14
Bring the water for the grits to a boil.
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15
Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes.
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16
Remove from heat and stir in scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place.
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17
For the fish:
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18
Preheat oven to 375 degrees F.
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19
Coat both sides of red snapper with salt and pepper and Cajun spice.
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20
Then on the stovetop, heat some grapeseed oil in a large non-stick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter.
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21
In the same pan, sear each side of the fish.
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22
(When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.)
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23
Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes.
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24
(Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.)
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25
Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish.
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26
Top with a shrimp.
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27
Garnish liberally with the scallions.
