Description

This Blackened Fish and Cheese Grits recipe is a savory Southern classic that combines the bold, spicy flavors of blackened fish with creamy, cheesy grits. Perfectly cooked on the stovetop, this dish offers a satisfying kick and comforting richness, making it an ideal main course for dinner.

Ingredients

For the Fish

4 white fish fillets (catfish, tilapia, or snapper), about 6 ounces each
2 tablespoons blackening seasoning
2 tablespoons olive oil
1 tablespoon unsalted butter

For the Cheese Grits

1 cup stone-ground grits
4 cups water or chicken broth
1 cup whole milk
1 cup sharp cheddar cheese, freshly shredded
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper

For Garnish

Chopped green onions or parsley

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Instructions

Prepare the Fish: Pat the fish fillets dry and evenly coat both sides with the blackening seasoning to ensure a flavorful crust.
Cook the Fish: Heat olive oil and butter in a large skillet over medium-high heat until very hot. Add the seasoned fish and cook for 3 to 4 minutes per side until the fish is blackened on the outside and flaky on the inside. Remove the fish from the skillet and keep warm.
Cook the Grits: In a medium saucepan, bring water or chicken broth to a boil. Slowly whisk in the stone-ground grits to avoid lumps.
Simmer the Grits: Reduce heat to low and simmer the grits, stirring frequently, for 20 to 25 minutes until they become thick and creamy.
Finish the Grits: Stir in the whole milk, butter, shredded cheddar cheese, salt, and black pepper into the grits. Continue stirring until the cheese is melted completely and the mixture is smooth.
Serve: Spoon the cheesy grits onto plates, top with the blackened fish fillets, and garnish with chopped green onions or parsley. Serve immediately to enjoy the best flavors and textures.

Notes

Adjust the heat by using more or less blackening seasoning depending on your spice preference.
For extra creamy and rich grits, substitute part of the water with additional milk or cream.
Use stone-ground grits for authentic texture and flavor.
Keep the cooked fish warm by tenting with foil while preparing the grits to ensure optimal serving temperature.