Description
Blackened Fish and Cheese Grits is a classic Southern dish that combines spicy, flavorful blackened fish with creamy, cheesy stone-ground grits. This recipe delivers a perfect balance of bold seasoning and comforting texture, making it an irresistible meal with a delightful kick of heat.
Ingredients
Scale
For the Fish
- 4 pieces of fish fillets (such as catfish, tilapia, or snapper)
- 2 tablespoons of blackening seasoning
- 1 tablespoon of olive oil
For the Cheese Grits
- 1 cup of stone-ground grits
- 4 cups of water or chicken broth
- 1 cup of shredded sharp cheddar cheese
- 2 tablespoons of butter
- 1 teaspoon of salt (to taste)
For Garnish and Serving
- Chopped green onions (for garnishing)
- Lemon wedges (for serving)
Instructions
- Prepare the Grits: In a medium saucepan, bring the water or chicken broth to a boil. Stir in the stone-ground grits and salt, then reduce heat and let it simmer gently for 15-20 minutes, stirring occasionally to prevent sticking and achieve a creamy texture.
- Add Cheese: When the grits have thickened and are creamy, remove the pan from heat. Stir in the butter and shredded sharp cheddar cheese until the mixture is smooth and fully melted. Set the cheesy grits aside while you cook the fish.
- Season the Fish: Pat the fish fillets dry using paper towels to ensure good searing. Generously rub blackening seasoning on both sides of each fillet, coating evenly for maximum flavor.
- Heat the Oil: Place a large skillet over medium-high heat and add the olive oil. Heat until the oil is hot but not smoking, which will help achieve a nice blackened crust on the fish.
- Cook the Fish: Carefully add the seasoned fish fillets to the hot skillet. Cook each side for about 3-4 minutes, using a spatula to gently flip, until the fillets are blackened and cooked through with a crispy exterior.
- Rest the Fish: Remove the cooked fish from the skillet and transfer to a plate. Let it rest for a few minutes to allow the juices to settle, ensuring tender and moist fish.
- Plate and Serve: Spoon a generous portion of cheesy grits onto each plate, top with a blackened fish fillet, and finish by sprinkling chopped green onions over the dish for freshness.
- Add Garnish: Serve the dish with lemon wedges on the side, allowing diners to add a bright citrusy touch to enhance the flavors.
Notes
- Use stone-ground grits for the best texture and authentic flavor.
- Adjust blackening seasoning amount slightly to taste if you prefer more or less spice.
- Chicken broth instead of water adds extra richness to the grits.
- Ensure the skillet and oil are hot before adding fish to get a proper blackened crust.
- Resting the fish after cooking helps retain moisture and improves texture.
- Garnishing with green onions adds color and a fresh bite to the dish.
- Lemon wedges brighten the flavors with a zesty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
