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
Scale
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.
