25 minutes
A delicious Southern-inspired dish featuring spicy blackened fish served over creamy cheddar grits.
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
pinches
Fish Fillets, any of snapper, catfish, trout, tilapia
0 lb
Quick-Cooking Grits
cups
cups
tablespoons
Sharp Cheddar, grated
cups
tablespoons
Scallions, sliced
bunch
Lemon, wedged
each
1. Prepare Fish Seasoning
In a small bowl, mix together sweet paprika, freshly ground black pepper, dried thyme, dried oregano, garlic powder, kosher salt, and a pinch of cayenne pepper. Blend these spices until well combined.
2. Season and Rest Fish
Generously dust the fish fillets with the spice mix, ensuring they are well coated. Let the seasoned fish rest to allow the spices to adhere.
3. Cook the Grits
Bring low-sodium chicken stock to a boil in a large saucepan. Add salt, then stir in the quick-cooking grits. Reduce heat to a simmer and cook, stirring occasionally. Add whole milk, unsalted butter, grated sharp Cheddar, and freshly ground black pepper. Continue stirring until creamy.
4. Blacken the Fish
Heat a cast-iron skillet with extra-virgin olive oil and a pat of unsalted butter. Cook the seasoned fish fillets for 2 to 4 minutes per side until a dark crust forms.
5. Serve
Spoon the grits onto plates, top with a fillet of blackened fish, and garnish with sliced scallions, more grated Cheddar, and a lemon wedge.
Create a blend with smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper. Adjust the cayenne to suit your heat preference.
For the quintessential blackened crust, use a cast iron skillet. Preheat it until it's nearly smoking hot.
Replace some water with chicken or vegetable stock to imbue the grits with more flavor.
Opt for firm fish like red snapper, catfish, or tilapia. They hold up well to the intense heat and won't fall apart easily.
Taste and adjust seasoning at the end, especially in salt. The intensity of flavors should be bold but balanced.
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