If you crave soulful Southern cooking with a bit of a fiery edge, then you absolutely must try this Blackened Fish and Cheese Grits: An Incredible Southern Classic with a Kick Recipe. Picture tender, flaky white fish crusted with a bold blackening seasoning, served atop rich, creamy cheddar grits that melt in your mouth. This dish brings together the best of both worlds—the smoky, spicy punch of blackened fish and the comforting creaminess of cheese grits, making it a true standout on any dinner table. Whether it’s a family weeknight dinner or a weekend treat, this recipe will quickly become one of your cherished classics.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe shines because of its simplicity and balance. Each ingredient plays a vital role in creating layers of flavor and texture—from the smoky spices that give the fish its signature crust to the smooth, cheesy richness of the grits. Gathering quality ingredients will ensure your Blackened Fish and Cheese Grits: An Incredible Southern Classic with a Kick Recipe comes together beautifully every time.
- 4 white fish fillets: Choose firm fish like catfish, tilapia, or snapper for the best texture and flavor.
- 2 tablespoons blackening seasoning: A lively mix of paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper to coat the fish with a bold, spicy flavor.
- 1 tablespoon olive oil or melted butter: For perfectly searing the fish and adding that luscious richness.
- Juice of 1/2 lemon: Adds a bright, fresh contrast to the smoky fish.
- 1 cup stone-ground grits: The heart and soul of the dish, providing a creamy, hearty base.
- 4 cups water or low-sodium chicken broth: The liquid that cooks the grits to a smooth finish, broth adds extra depth.
- 1/2 teaspoon salt: Enhances the natural flavors of the grits.
- 1 tablespoon butter: For creaminess and a touch of indulgence in the cheese grits.
- 1 cup shredded sharp cheddar cheese: Melts into the grits for a sharp, cheesy punch.
- 1/4 cup heavy cream (optional): Adds extra velvety smoothness if you want an even richer grits experience.
How to Make Blackened Fish and Cheese Grits: An Incredible Southern Classic with a Kick Recipe
Step 1: Prepare the Creamy Cheese Grits
Start by bringing your water or chicken broth to a gentle boil in a medium saucepan—this is your grits’ flavor foundation. Stir in the stone-ground grits along with the salt, then reduce the heat to low. Simmer uncovered, stirring frequently for about 20 to 25 minutes, until the grits are thick and creamy with just the right texture. Once cooked, stir in the butter, shredded sharp cheddar, and optional heavy cream for a lovable creaminess that complements the spicy fish perfectly. Cover the grits and keep them warm while you work on the fish.
Step 2: Coat and Blacken the Fish
Pat your chosen fish fillets thoroughly dry to ensure a crisp sear. Generously coat both sides with the blackening seasoning, pressing it in for maximum flavor. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and add your olive oil or melted butter. When the oil just begins to shimmer, carefully place the fish fillets in the pan. Cook each side for about 2 to 3 minutes until the crust is dark, slightly charred, and the fish easily flakes with a fork. The magic here is the contrast—the spicy, smoky crust against the tender fish inside.
Step 3: Bring It All Together
To serve, spoon a generous portion of the luscious cheese grits into each bowl. Top each with a blackened fish fillet, and don’t forget to squeeze fresh lemon juice over the top—it brightens all those rich, spicy flavors beautifully. This final touch adds a refreshing lift that you won’t want to skip!
How to Serve Blackened Fish and Cheese Grits: An Incredible Southern Classic with a Kick Recipe
Garnishes
Garnishing your Blackened Fish and Cheese Grits: An Incredible Southern Classic with a Kick Recipe is a fun way to personalize your dish. Consider fresh chopped green onions for a pop of color and mild oniony crunch, or a sprinkle of chopped parsley to brighten the plate. If you love heat, add a dash of hot sauce or sliced jalapeños to give it an extra kick. A few lemon wedges on the side invite everyone to add a little zing with every bite.
Side Dishes
This dish stands beautifully on its own, but pairing it with a couple of classic Southern sides elevates the meal to a whole new level. Crisp collard greens sautéed with garlic and bacon, or a simple side of steamed green beans, add a refreshing veggie balance. For a bit of crunch and sweetness, try skillet-fried okra or a fresh tomato and cucumber salad tossed with a light vinaigrette.
Creative Ways to Present
Presentation is part of the experience. Try layering the cheese grits in shallow bowls and artfully placing the fish fillet on top for an inviting look. For a rustic touch, serve in charming cast-iron skillets or warm ceramic dishes. You might also dollop a spoonful of tangy remoulade or tartar sauce beside the fish for dipping. Elevate the experience by garnishing with edible flowers or a light drizzle of infused olive oil for subtle complexity and elegance.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them separately in airtight containers to keep textures and flavors at their best. The cheese grits can be refrigerated for up to 3 days, while the blackened fish is best enjoyed within 1 to 2 days for optimal taste and texture.
Freezing
Freezing isn’t ideal for the cheese grits as their texture changes once thawed, but the blackened fish can be frozen for up to 1 month. Wrap each fillet tightly in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat the cheese grits gently on the stovetop over low heat, adding a splash of milk or cream to restore creaminess as needed. Warm the fish in an oven set to 300°F (150°C) for 10 to 15 minutes to preserve its texture. Avoid the microwave, which can make the fish rubbery and the grits uneven.
FAQs
Can I use frozen fish fillets for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before applying the blackening seasoning to ensure a crisp, spicy crust.
What substitutes can I use for cheddar cheese in the grits?
If you want to switch things up, sharp white cheddar or even a smoked gouda add lovely flavors that pair beautifully with the blackened fish.
Is it possible to make this recipe dairy-free?
Yes. Use dairy-free butter substitutes and omit the heavy cream or use coconut cream for richness. Just pick a dairy-free cheese alternative that melts well to maintain creaminess.
Can I make the blackening seasoning from scratch?
Definitely! Blend paprika, garlic powder, onion powder, cayenne powder, thyme, oregano, salt, and black pepper for a fresh, customizable blackening mix tailored to your spice preference.
How spicy is Blackened Fish and Cheese Grits: An Incredible Southern Classic with a Kick Recipe?
This recipe has a medium spicy kick, primarily from cayenne pepper. You can adjust the heat by adding more cayenne for extra fire or reducing it for a milder version.
Final Thoughts
This Blackened Fish and Cheese Grits: An Incredible Southern Classic with a Kick Recipe is pure Southern perfection that’s sure to wow anyone lucky enough to share your table. With its irresistible balance of spices, creamy textures, and fresh lemon brightness, it’s a dish you’ll revisit again and again. Give it a try—you’re going to love how easy it is to bring a bit of Southern charm and spice into your home kitchen.
Print
Blackened Fish and Cheese Grits: An Incredible Southern Classic with a Kick Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free
Description
Blackened Fish and Cheese Grits is a flavorful Southern classic featuring firm white fish fillets coated in a spicy blackening seasoning, seared to perfection, and served atop creamy, cheesy stone-ground grits. This dish balances bold, smoky flavors with the rich, comforting texture of cheddar-infused grits, making it an incredible and hearty meal with just the right kick.
Ingredients
For the Blackened Fish
- 4 white fish fillets (such as catfish, tilapia, or snapper)
- 2 tablespoons blackening seasoning (paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, black pepper)
- 1 tablespoon olive oil or melted butter
- Juice of 1/2 lemon
For the Cheese Grits
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream (optional for extra creaminess)
Instructions
- Prepare the Grits: Bring the water or chicken broth to a boil in a medium saucepan. Stir in the grits and salt, then reduce the heat to low. Simmer uncovered, stirring frequently, for 20–25 minutes until the grits are thick and creamy. Stir in the butter, cheddar cheese, and heavy cream if using. Cover and keep warm.
- Season the Fish: While the grits cook, pat the fish fillets dry with paper towels. Coat both sides evenly with the blackening seasoning to ensure a flavorful crust upon cooking.
- Cook the Fish: Heat a cast-iron skillet or heavy pan over medium-high heat and add the olive oil or melted butter. Once the pan is hot and starts to shimmer, place the seasoned fish fillets in the pan. Cook for 2–3 minutes per side until the exterior is darkened and slightly charred, and the fish flakes easily with a fork.
- Serve: Spoon a generous portion of the cheesy grits into bowls. Place a piece of blackened fish on top, then squeeze fresh lemon juice over the fish just before serving to add brightness and balance to the dish.
Notes
- Use your favorite firm white fish such as catfish, tilapia, or snapper for best results.
- For a spicier kick, increase the cayenne pepper in the blackening seasoning.
- Grits can be made with milk instead of water or broth for a richer texture.
- Add chopped green onions or a dash of hot sauce on top for extra flavor.
