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Blackened Fish and Cheese Grits Recipe
Ash Tyrrell

Blackened Fish and Cheese Grits Recipe

I recently prepared this Blackened Fish and Cheese Grits dish, and it was an absolute hit! The spicy, crispy fish paired with the creamy, cheesy grits created a delightful contrast of flavors and textures.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 white fish fillets such as catfish, tilapia, or cod: Opt for firm, mild-flavored fish that can hold up to the bold seasoning.
  • 2 tablespoons olive oil: Used for searing the fish adding a subtle richness.
  • 1 tablespoon paprika: Provides a smoky depth to the seasoning.
  • 1 teaspoon garlic powder: Adds a savory base note.
  • 1 teaspoon onion powder: Complements the garlic with a sweet aromatic flavor.
  • 1 teaspoon dried thyme: Introduces an earthy herbal element.
  • 1 teaspoon dried oregano: Offers a slightly peppery minty flavor.
  • ½ teaspoon cayenne pepper: Delivers the signature heat; adjust to taste.
  • ½ teaspoon freshly ground black pepper: Enhances the overall spiciness.
  • 1 teaspoon salt: Balances and amplifies the other spices.
  • 4 cups water or chicken broth: Chicken broth adds a savory depth while water keeps the flavor neutral.
  • 1 cup stone-ground grits: These provide a hearty creamy texture; avoid quick-cooking grits for the best results.
  • 2 tablespoons butter: Adds richness and smoothness to the grits.
  • 1 cup sharp cheddar cheese shredded: Freshly grated cheese melts better and offers a sharper flavor.
  • ½ cup milk or cream: Cream adds extra richness; milk keeps it lighter.
  • Salt and pepper: To taste enhancing the flavors of the grits.

Method
 

  1. In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well to create a uniform seasoning blend.
  2. Pat the fish fillets dry with paper towels to ensure a crispy crust. Rub the seasoning mixture evenly over both sides of each fillet, pressing gently to adhere.
  3. Heat the olive oil in a skillet over medium-high heat until shimmering. Add the seasoned fillets and cook for 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove from the skillet and set aside.
  4. In a saucepan, bring the water or chicken broth to a boil. Gradually stir in the grits, reduce the heat to low, and cook, stirring frequently, until the grits are tender and creamy. This should take about 20-25 minutes. Once cooked, stir in the butter, shredded cheddar cheese, and milk or cream. Season with salt and pepper to taste.
  5. Spoon the creamy cheese grits onto plates. Top each serving with a blackened fish fillet. Garnish with chopped green onions and serve with lemon wedges on the side.

Notes

  • Fresh Ingredients: Always use freshly grated cheese for a smoother melt and better flavor.
  • Avoid Overcrowding: When cooking the fish, ensure there's enough space in the skillet to allow for even cooking and a crispy crust.
  • Rest the Fish: Let the cooked fish rest for a couple of minutes before serving to retain its juices.
  • Adjust Spice Levels: Modify the amount of cayenne pepper to suit your heat preference.
  • Consistent Stirring: Stir the grits frequently during cooking to prevent them from sticking to the bottom of the pan.