Salsa Grits with Pan Fried Fish

Salsa Grits
4 cups vegetable broth
16 oz. salsa
1 cup Albers Quick Grits
1 cup shredded soy, rice or regular cheddar cheese

Bring broth to a boil over medium-high head. Stir in salsa and grits. Bring to a boil. Reduce heat to low and cook, stirring occasionally for 20 minutes. Stir in cheese. Remove from heat, cover and let stand for 5 minutes. Stir until blended.

Pan Fried Fish
2 fish filets - such as snapper, tilapia or cod
1/4 cup flour
2 1/2 tsp. cajun seasoning (see recipe below)
1/2 tsp. dried parsley
1 tbsp. earth balance or butter
1 tbsp. olive oil

Mix together flour, cajun seasoning and parsley. Dredge fish in flour mixture to cover both sides. Heat earth balance and olive oil in a large skillet over medium-high heat. Add filets and cook 3 minutes per side. Serve on or with the grits.

Cajun Seasoning
1 tbsp. paprika
2 tsp. sea salt
1 1/2 tsp. ground black pepper
Pinch of cayenne
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. ground mustard

Mix all ingredients and enjoy it on fish, chicken, steaks and veggies. This will make way more than what you need for this recipe.