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Blackened Fish and Cheese Grits Recipe

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4.2 from 33 reviews

  • Author: Sophia
  • Total Time: 1 hour
  • Yield: 4 servings

Description

A flavorful Southern-inspired dish featuring tender blackened catfish served over creamy smoked gouda cheese grits, topped with a rich Cajun cream sauce made with onions, bell peppers, and garlic for an indulgent and satisfying meal.

Ingredients

Cheese Grits

  • 3 ½ cups low-sodium chicken broth
  • 1 cup half and half (or milk or heavy cream)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup stone ground grits
  • 1 cup smoked gouda cheese, freshly shredded
  • 2 tablespoons unsalted butter

Blackened Fish

  • 4 catfish filets (about 1.5 pounds), rinsed and patted dry
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons homemade or store-bought blackened seasoning
  • 1 tablespoon extra-virgin olive oil

Cajun Cream Sauce

  • 2 tablespoons unsalted butter
  • ½ cup yellow onion, chopped
  • ½ cup red bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ½ cup heavy cream

Instructions

  1. Prepare the Grits: Add the chicken broth, half and half, salt, onion powder, garlic powder, black pepper, and cayenne pepper to a medium saucepan and bring the mixture to a boil over medium-high heat. Slowly pour the grits into the pan while stirring with a wooden spoon to prevent lumps.
  2. Simmer the Grits: Lower the heat to medium, cover the pot, and simmer the grits for 35-45 minutes, stirring occasionally, until they become tender and creamy.
  3. Season the Catfish: While the grits cook, rinse and pat the catfish filets dry. Brush both sides with melted butter and thoroughly coat them with blackened seasoning, rubbing it in well with your hands.
  4. Cook the Catfish: Heat 1 tablespoon of extra-virgin olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the catfish and cook for 3-5 minutes per side until a charred crust forms and the fish is cooked through. Remove and place on a paper towel-lined plate.
  5. Make the Cajun Cream Sauce: In the same skillet, melt 2 tablespoons butter over medium-high heat. Add chopped onion and red bell pepper and cook for 2-3 minutes until the onion is translucent. Stir in the minced garlic and cook for an additional minute.
  6. Finish the Sauce: Pour in the chicken broth and heavy cream, season with blackened seasoning, and simmer the sauce for 4-6 minutes until it thickens and coats the back of a spoon. Remove from heat.
  7. Combine Grits and Cheese: When the grits are tender and creamy, remove from heat and stir in the smoked gouda cheese and 2 tablespoons of butter until melted and blended.
  8. Assemble and Serve: Spoon the cheesy grits onto plates, top each serving with a blackened catfish filet, and spoon the Cajun cream sauce over the fish. Garnish with chopped green onions if desired and serve immediately.

Notes

  • Use stone ground grits for the best texture and flavor.
  • You can substitute half and half with whole milk or heavy cream depending on desired richness.
  • Adjust cayenne pepper for spiciness according to your preference.
  • Homemade blackened seasoning typically includes paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper.
  • Allow the catfish to develop a good char for authentic blackened flavor.
  • Garnish with chopped green onions or fresh herbs for added freshness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern, Cajun

Find it online: https://sophiasrecipe.com/blackened-fish-and-cheese-grits-recipe/