Mushroom Scallion Sauce:

1 T. butter

2 C. sliced baby portobello mushrooms (cremini)

1/2 C. sliced scallions

1/4 C. white wine

1/2 pint heavy cream

1 tsp. garlic powder

1/2 tsp. cayenne pepper

Salt and black pepper

Grits:

5 C. milk

1 C. quick-cooking grits

2 T. butter

1/2 tsp. salt

1/2 tsp. black pepper

Grilled Broccoli and Carrots:

1 large bunch broccoli, sliced lengthwise (with stalks and florets intact)

1 bunch whole carrots, tops removed, sliced lengthwise

1/4 C. olive oil

1 T. garlic powder

Salt and pepper

Tilapia:

6 (6-ounce) tilapia fillets

1/3 C. Jamaican jerk seasoning marinade

 

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.  Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.  Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.  Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.  Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.