Blackened Fish and Grits
Blackened fish is seasoned and seared, served with creamy grits made from stone-ground cornmeal and whole milk.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Catfish Fillets (fresh, skinless) | 800 | Grams |
| Stone-ground Grits (coarse) | 250 | Grams |
| Whole Milk | 500 | Milliliters |
| Water | 500 | Milliliters |
| Unsalted Butter (divided) | 100 | Grams |
| Cheddar Cheese (shredded) | 150 | Grams |
| Cajun Seasoning (store-bought or homemade) | 3 | Tbsp |
| Salt (for grits) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Lemon (cut into wedges) | 1 | Count |
| Olive Oil | 2 | Tbsp |
| Green Onions (sliced) | 3 | Count |
Instructions
- In a medium saucepan, bring water and whole milk to a boil. Add salt and slowly whisk in the stone-ground grits.
- Reduce heat to low and cook the grits, stirring occasionally, for 20-25 minutes until thickened.
- Stir in 50 grams of butter and shredded cheddar cheese into the grits. Keep warm.
- Pat the catfish fillets dry with paper towels. Coat both sides with olive oil and sprinkle with Cajun seasoning.
- Heat a large cast-iron skillet over high heat until smoking. Add the remaining butter.
- Place the catfish fillets in the skillet and cook for 3-4 minutes on each side until blackened and cooked through.
- Serve the blackened catfish over the creamy grits. Garnish with sliced green onions and lemon wedges.
Prep
- Thaw catfish fillets if frozen
Kitchen equipment
Cast-iron SkilletWhisk