I have to admit, the first time I made blackened fish and cheese grits, I wasn’t prepared for how good it would be. Each bite filled my mouth with the rich creaminess of smoked cheese grits balanced by the smoky Cajun spice of the fish.
This dish is my ultimate comfort food, and it comes together faster than you think! If you’re someone who loves bold flavors and creamy textures, you’re in for a treat. While savoring this dish, you might also enjoy experimenting with other bold recipes like this crispy buffalo chicken recipe. Now, let’s talk about what makes this dish so unforgettable!
Ingredients for Blackened Fish and Cheese Grits
Here’s everything you’ll need for this delicious Southern dish. Each ingredient adds something special, and I’ll share a few tips to make them shine.
For the Cheese Grits:
- Low-sodium chicken broth (3 ½ cups): Forms the base for cooking the grits, adding depth of flavor.
- Half and half (1 cup): Makes the grits extra creamy; you can substitute with heavy cream for an even richer texture.
- Salt (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), black pepper (½ tsp), cayenne pepper (¼ tsp): These seasonings bring life to the grits.
- Stone-ground grits (1 cup): Opt for stone-ground over instant for authentic texture and taste.
- Smoked Gouda cheese (1 cup, shredded): The smoky, gooey cheese takes these grits to the next level. You can also experiment with cheddar or gruyere.
- Unsalted butter (2 tbsp): Adds silkiness and that hint of buttery richness.
For the Blackened Fish:
- Catfish filets (4, about 1.5 pounds): Fresh or thawed catfish pairs beautifully with bold blackened spices. Cod or tilapia work if catfish isn’t available.
- Unsalted butter (2 tbsp, melted): Helps the seasoning stick and adds flavor.
- Blackened seasoning (2 tbsp): Homemade or store-bought, this spicy mix defines the dish.
- Olive oil (1 tbsp): Prevents sticking when cooking the fish.
For the Cajun Cream Sauce:
- Unsalted butter (2 tbsp): Forms the base for this creamy, flavorful sauce.
- Yellow onion (½ cup, chopped): Adds sweetness and texture.
- Red bell pepper (½ cup, diced): A pop of color and mild sweetness.
- Garlic (2 cloves, minced): Essential for that irresistible Cajun flavor.
- Chicken broth (½ cup): Adds body to the sauce.
- Heavy cream (½ cup): Rounds out the sauce with luxurious richness.
- Blackened seasoning (1 tsp): A pinch more spice to tie the dish together.
Note: These ingredients serve four people generously.
Variations You Can Try
There’s plenty of room to get creative and make this recipe your own. Here are some ways to tweak it:
- Fish alternatives: Use salmon, snapper, or even shrimp for a twist.
- Cheese swaps: Try cheddar, Monterey Jack, or fontina if Gouda isn’t handy.
- Spice adjustments: Dial down the heat by using less cayenne or choose a milder seasoning blend.
- Dietary options: Swap heavy cream for coconut milk to make the sauce dairy-free.
Cooking Time Breakdown
Making this dish doesn’t take forever, which is part of its charm!
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Equipment You’ll Need
- Medium saucepan: To cook the creamy grits.
- 10-inch cast-iron skillet: For perfectly searing the fish.
- Measuring cups and spoons: Ensures accuracy with ingredient amounts.
- Fish turner: Makes flipping delicate fish fillets much easier.
- Silicone whisk: Perfect for stirring smooth sauces.
How to Make Blackened Fish and Cheese Grits
Before diving into the recipe, let’s take a moment to appreciate the rich, smoky flavors that make blackened fish a standout dish. Paired with creamy cheese grits, this combination is both comforting and flavorful, perfect for any meal. Now, let’s get started!
Step 1: Cook the Grits
Start by heating chicken broth and half and half in a saucepan until the mixture boils. Stir in the seasonings, followed by the stone-ground grits, whisking to eliminate lumps. Lower the heat, cover, and simmer while stirring occasionally for 35–45 minutes until creamy.
Step 2: Prep the Fish
Rinse and pat dry your catfish fillets. Brush each side generously with melted butter and season thoroughly with blackened seasoning, pressing it in for even coverage.
Step 3: Sear the Fish
Heat olive oil in a cast-iron skillet over medium-high heat. Place the fish into the hot skillet and cook for 3–5 minutes per side, forming a beautiful charred crust. Once cooked through, set the fish aside on a paper towel-lined plate.
Step 4: Make the Cajun Cream Sauce
Melt butter in the same skillet and sauté onions and bell peppers until softened. Add minced garlic and cook for an additional minute. Stir in chicken broth and heavy cream, adding blackened seasoning to taste. Simmer until the sauce thickens and coats the back of a spoon.
Step 5: Assemble the Dish
Stir shredded Gouda cheese and butter into the hot grits until melted and smooth. Spoon the grits onto a plate, place the blackened fish on top, and drizzle with Cajun cream sauce to finish.
Additional Tips for Making This Recipe Better
Here’s what I’ve learned to make this recipe even better every time:
- Cook your grits low and slow for the creamiest texture.
- Use freshly grated cheese instead of pre-shredded for better melting.
- For extra smoky flavor, lightly char the bell peppers before chopping.
- Double the Cajun cream sauce if you’re a sauce lover like me!
How to Serve Blackened Fish and Cheese Grits
Serve this dish fresh and hot for the best experience. Garnish with chopped green onions for a pop of color and a bit of crunch. Pair it with a side salad or baked vegetables to round out the meal. Inspired by Southern comfort food? You might also love this recipe for the creamiest baked mashed potatoes.
Nutritional Information
Here’s a quick look at the nutritional highlights per serving:
- Calories: Approximately 620
- Protein: 27 grams
- Carbohydrates: 16 grams
- Fat: 31 grams
How to Store the Dish
- Refrigerating: Store grits, fish, and sauce separately in airtight containers for up to 3 days.
- Freezing: Avoid freezing, as the texture of grits and fish can degrade.
- Reheating: Heat the grits on the stovetop with a splash of liquid, and reheat the fish in the oven to keep it crispy.
Why You’ll Love This Recipe
There’s so much to love about this dish! Here are a few reasons why it’s a favorite:
- Perfect balance of flavors: Smoky, creamy, and spicy notes blend beautifully.
- Easy to customize: From fish to cheese, you can tweak it to your taste.
- Ultimate comfort food: Who doesn’t love creamy grits with perfectly seasoned fish?
- Great for any occasion: From weeknight dinners to special events, it fits the bill.
- Quick cooking time: All this bold flavor in under an hour!
Looking for more dinner inspirations? You can also explore a variety of creative dinner recipes to try next!
FAQs
What kind of fish can I use if I can’t find catfish?
Cod, tilapia, or red snapper are excellent substitutes. Shrimp also works!
Can I make this without dairy?
Absolutely! Use coconut milk for the sauce and substitute dairy-free cheese for the grits.
How do I avoid burning the blackened fish?
Make sure your skillet is hot enough, but not smoking. Cook the fish in small batches if necessary.