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Pink Owl Kitchen » Recipes » southern recipes » Blackened Fish and Cheese Grits

Blackened Fish and Cheese Grits

Published: Jun 22, 2020 · Modified: Oct 22, 2023 by Ashley · This post may contain affiliate links

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Blackened fish and cheese grits is a comforting Southern dish made with spicy blackened catfish served over creamy, cheesy stone ground grits. Finished with a flavorful Cajun cream sauce, this recipe will be your new go-to dish!

Blackened fish and cheese grits on a gray plate sitting on top of a wooden surface.

It doesn't get more Southern than catfish and grits and this recipe does both to perfection! Homemade blackened seasoning coats sweet, mild catfish, and the smoked Gouda cheese grits are the perfect accompaniment.

For more irresistible Southern recipes, check out our Soul Food Candied Yams and Cajun Shrimp and Grits recipes next!

I’m participating in the 2021 Black History Virtual Potluck - a collaborative menu of recipes contributed by 40+ black bloggers from around the globe in honor of Black History Month. See a sampling of some of the phenomenal participant recipes down below!

Table of Contents
  • What Does Catfish Taste Like?
  • Ingredients You Need To Make This Recipe
  • How To Make This Recipe
  • Variations and Substitutions
  • Frequently Asked Questions
  • Make-Ahead and Storing Instructions
  • What To Serve with Blackened Fish and Cheese Grits
  • Recommended Tools for This Recipe
  • More Southern Recipes You Will Love!
  • 📖 Recipe

What Does Catfish Taste Like?

This is probably the number one question I get asked when I talk about this dish to my non-Southern friends. Catfish is a distinctive fish that can be hard to come by in other parts of the country.

Catfish is a mild, sweet-flavored fish with a firmer texture with less flake than other white fish. It is extremely versatile and can be used in a variety of different recipes.

Blackened fish and cheese grits on a gray plate sitting on top of a wooden surface.

Ingredients You Need To Make This Recipe

Measurements and detailed instructions can be found in the recipe card at the bottom of this post.

Cheese Grits

  • Low-sodium chicken broth. For cooking the grits.
  • Half and half. Combined with the chicken broth for extra-creamy grits.
  • Salt, onion powder, garlic powder, black pepper, and cayenne pepper. To flavor the grits.
  • Stone ground grits. Be sure you are using old-fashioned stone ground grits for this recipe. If you use quick-cooking grits the measurements and cooking time in this recipe will not work. Please follow the instructions on the package if using quick-cooking grits.
  • Smoked Gouda cheese. For cheesy, creamy grits with a subtle smoky flavor. You can also use any other good melting cheese such as cheddar, fontina, or gruyere.
  • Unsalted butter. For extra flavor and added creaminess.

Blackened Catfish

  • Catfish filets. Rinse and pat your catfish fillets dry. You can also use other kinds of white fish such as cod, tilapia, flounder, or haddock. Love catfish? Check out our hot honey catfish biscuits next!
  • Unsalted butter. Melted butter helps the blackened seasoning stick to the fish.
  • Blackened seasoning. I use my homemade blackened seasoning recipe, but you can also use store-bought.
  • Extra-virgin olive oil. A small amount is added to the skillet for cooking the fish.

Cajun Cream Sauce

  • Unsalted butter. For cooking the chopped vegetables.
  • Yellow onion. For flavor and texture.
  • Red bell pepper. For fresh, sweet flavor and added texture.
  • Fresh garlic. Garlic makes everything better!
  • Low-sodium chicken broth. For making the sauce.
  • Heavy cream. For a rich, creamy sauce.
  • Blackened seasoning. To flavor the sauce.
Ingredients for making blackened fish and cheese grits spread out on a wooden surface.

How To Make This Recipe

  1. Add the chicken broth, half and half, salt, onion powder, garlic powder, black pepper, and cayenne pepper to a medium saucepan and bring the mixture to a boil over medium-high heat. Slowly pour the grits into the pan while stirring with a wooden spoon so lumps do not form.
  2. Lower the heat to medium-low, cover the pot, and simmer the grits for 35-45 minutes, or until tender and creamy, stirring occasionally.
  3. Meanwhile, rinse and pat the catfish fillets dry. Brush both sides of each piece of fish with melted butter and coat each side with blackened seasoning, rubbing it into the fish with your hands.
  4. Heat 1 tablespoon of extra-virgin olive oil over medium-high heat in a 10-inch cast-iron skillet. Place the catfish in the heated skillet and cook for 3-5 minutes per side until a charred crust forms on the outside and it is cooked through. Transfer the fish to a paper towel-lined plate.
  5. In the same skillet that you cooked the fish in, melt two tablespoons of butter over medium-high heat. Add the chopped onion and bell pepper and cook for 2 to 3 until the onion is translucent. Add the garlic and cook for another minute, stirring constantly with a wooden spoon.
  6. Pour the chicken broth and heavy cream into the skillet and season with blackened seasoning. Cook the sauce for 4 to 6 minutes until it thickens and coats the back of a spoon. Remove the pan from the heat.
  7. Once the grits are tender, thick, and creamy, remove them from the heat and stir in the cheese and butter. Ladle grits onto a plate and top with one piece of catfish with Cajun cream sauce spooned over top. Garnish with chopped green onions and enjoy!
Step by step images for making blackened fish and cheese grits.

Variations and Substitutions

  • Try making this recipe with other kinds of fish such as salmon, redfish, or snapper. You can also make this recipe with shellfish such as shrimp, lobster, or scallops!
  • If you do not have stone-ground grits, you can also use quick or instant grits for this recipe. Polenta also works great! Be sure to follow the cooking instructions on the package.
  • Feel free to use any good melting cheese in the grits such as Harvarti, Colby, Monterey Jack, or Fontina.
Blackened fish and cheese grits on a gray plate sitting on top of a wooden surface.

Frequently Asked Questions

What do grits taste like?

Grits are made from ground corn and are typically cooked in water or milk and have a mild flavor and creamy consistency. Grits get most of their flavor from whatever ingredients or seasonings are added to them so do not be afraid to season your grits!

What is the difference between regular and stone ground grits?

Stone ground grits are made from ground whole corn kernels and have a coarser texture and contain more vitamins and minerals than more processed grits. Part of the kernel and the germ are removed when grinding instant and quick-cooking grits and they have a finer texture and cook much faster than stone ground grits.

How do I thicken grits?

If your grits are runny and not thick and creamy, allow them to simmer for a little while longer. Grits also thicken as they sit, so removing the grits from the heat and allowing them to sit for about 10 minutes will thicken them.

What Is Blackened Seasoning?

Blackened seasoning, also called blackening seasoning, is a mixture of chili powders, herbs, and spices. It is a spicy seasoning that can be described as a cross between Cajun and Creole seasoning blends.

The term blackening doesn't refer to the seasoning mix, and rather the cooking process itself. It is the generous seasoning of the protein and cooking in hot oil or butter until a dark golden and crispy crust is formed by the seasoning coating

Make-Ahead and Storing Instructions

The only part of this dish that I would recommend making ahead of time is the blackened seasoning. You can make the rest of the dish in advance if you have to, but grits harden after they sit and the fish can become soggy when reheated.

Reheat the grits on the stovetop, adding more liquid and stirring until creamy. I recommend reheating the catfish in the oven so that it does not become soggy. Cajun cream sauce can be reheated in the microwave.

Leftover blackened fish and cheese grits can be stored separately in airtight containers in the refrigerator for up to 3 days.

Blackened fish and cheese grits on a gray plate sitting on top of a wooden surface.

What To Serve with Blackened Fish and Cheese Grits

While this recipe is hearty enough to stand on its own, try serving it with some of the following dishes for a true Southern-style feast!

  • Southern Fried Okra
  • Southern Deviled Eggs
  • Southern Squash Casserole
  • Southern Baked Mac and Cheese
  • Southern Collard Greens
  • Southern Baked Beans
  • Hot Water Cornbread
  • Jalapeno Cheddar Biscuits
  • Sweet Cornbread Muffins
  • Southern Hush Puppies
  • Fresh Strawberry Cobbler
  • Sock It To Me Cake
  • Old Fashioned Banana Pudding
  • New Orleans King Cake
  • Strawberry Sweet Iced Tea

Recommended Tools for This Recipe

  • 10-inch cast-iron skillet
  • Measuring cups and spoons
  • Fish turner
  • Silicone whisk
Blackened fish and cheese grits on a gray plate sitting on top of a wooden surface.

More Southern Recipes You Will Love!

  • Fried Green Tomatoes
  • Southern Chicken Salad
  • Cajun Potato Salad
  • Louisiana Red Beans and Rice
  • Southern Homemade Chicken and Dumplings
  • Cajun Jambalaya Pasta
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📖 Recipe

Blackened fish and cheese grits on a gray plate sitting on top of a wooden surface.

Blackened Fish and Cheese Grits

Ashley Boyd
Blackened fish and cheese grits is a comforting Southern dish made with spicy blackened catfish served over creamy, cheesy stone ground grits. Finished with a flavorful Cajun cream sauce, this recipe will be your new go-to dish!
4.85 from 26 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American
Prevent your screen from going dark
Servings 4 servings
Calories 619 kcal

Equipment

  • 10-inch cast iron skillet
  • Measuring cups and spoons
  • Silicone whisk
  • Fish turner

Ingredients
  

Cheese Grits

  • 3 ½ cups low-sodium chicken broth
  • 1 cup half and half - or milk or heavy cream
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup stone ground grits - see note
  • 1 cup smoked gouda cheese - freshly shredded
  • 2 tablespoons unsalted butter

Blackened Fish

  • 4 catfish filets - about 1.5 pounds, rinsed and patted dry
  • 2 tablespoons melted butter - unsalted
  • 2 tablespoons homemade blackened seasoning - or store-bought
  • 1 tablespoon extra-virgin olive oil

Cajun Cream Sauce

  • 2 tablespoons unsalted butter
  • ½ cup yellow onion - chopped
  • ½ cup red bell pepper - seeded and chopped
  • 2 cloves garlic - minced
  • ½ cup chicken broth
  • ½ cup heavy cream

Instructions
 

  • Add the chicken broth, half and half, salt, onion powder, garlic powder, black pepper, and cayenne pepper to a medium saucepan and bring the mixture to a boil over medium-high heat. Slowly pour the grits into the pan while stirring with a wooden spoon so lumps do not form.
  • Lower the heat to medium, cover the pot, and simmer the grits for 35-45 minutes, or until tender and creamy, stirring occasionally.
  • Meanwhile, rinse and pat the catfish fillets dry. Brush both sides of each piece of fish with melted butter and coat each side with blackened seasoning, rubbing it into the fish with your hands.
  • Heat 1 tablespoon of extra-virgin olive oil over medium-high heat in a 10-inch cast-iron skillet. Place the catfish in the heated skillet and cook for 3-5 minutes per side until a charred crust forms on the outside and it is cooked through. Transfer the fish to a paper towel-lined plate.
  • In the same skillet that you cooked the fish in, melt two tablespoons of butter over medium-high heat. Add the chopped onion and bell pepper and cook for 2 to 3 until the onion is translucent. Add the garlic and cook for another minute, stirring constantly with a wooden spoon.
  • Pour the chicken broth and heavy cream into the skillet and season with blackened seasoning. Cook the sauce for 4 to 6 minutes until it thickens and coats the back of a spoon. Remove the pan from the heat.

Notes

  • If you use quick-cooking grits the measurements and cooking time in this recipe will not work. Please follow the instructions on the package if using quick-cooking or instant grits.
  • This recipe can be made with many other types of fish, including cod, snapper, tilapia, salmon, or trout. Be sure to adjust the cooking times as needed.
  • Leftover blackened fish and grits can be stored separately in airtight containers in the refrigerator for up to three days.

Nutrition

Serving: 1serving | Calories: 619kcal | Carbohydrates: 16.1g | Protein: 26.5g | Fat: 30.9g | Saturated Fat: 13.7g | Cholesterol: 131mg | Sodium: 418mg | Fiber: 0.8g | Sugar: 2.5g
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

You can check out some of the other scrumptious recipes featured in the 2021 Black History Month Virtual Potluck below! These recipes were created by some incredibly talented Black food bloggers - show some love!

Sourdough Discard Honey Rosemary Cornbread | Feed The Malik

Smoked Jamaica Jerk Chicken | Food Fidelity

Sweet & Tangy Collards | FoodLoveTog

Jerk Shrimp Cakes and Grits | Geo's Table

Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie

Tropical Candied Yams | Handy Chef

Trinidadian Beef Stew | Heal Me Delicious

Cornmeal Coo Coo Recipe | HomeMadeZagat

Caribbean Oxtail | Just Add Hot Sauce

Creole Oxtails Stew | Kenneth Temple

Sweet Potato Bundt Cake | Lenox Bakery

Brown Sugar Cornmeal Waffles w/ Sweet Tea Maple Syrup | Margaritas On The Rocks

Southern Potato Salad | Meiko And The Dish

Sugar Coated Vanilla Peanuts | Murielle Banackissa

Hoppin' John Fritters | Nik Snacks

Peanut Curry Braised Ribs | Britney Breaks Bread

Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Lemon Pepper Honey Chicken Wings | Razzle Dazzle Life

Cast Iron Buttermilk Biscuits | Seasoned To Taste

Smoky Sweet Potato and Tahini Stew | Supper With Michelle

Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker

Stewed Okra & Tomatoes with Chicken Sausage | Dude That Cookz

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Reader Interactions

Comments

  1. Lynretta Young

    April 30, 2025 at 8:01 pm

    5 stars
    Delicious!!!

    Reply
  2. pHqghUme

    March 01, 2025 at 12:23 pm

    555

    Reply
  3. Terri

    June 16, 2024 at 3:12 pm

    5 stars
    Thank you so much for this wonderful recipe. My family and I totally enjoyed it.

    Reply
    • Ashley Boyd

      June 21, 2024 at 2:10 pm

      You are most welcome! I'm elated to hear you and your family enjoyed the recipe. Thank you for the kind comment.

      Reply
  4. Marilyn

    February 25, 2024 at 12:01 am

    5 stars
    Made this as written, except I used quick cooking grits. It was amazing and beautiful. Was afraid it might be too hot, but it was perfect. My husband, who caught the red fish, said please make this again.

    Reply
    • Ashley Boyd

      February 26, 2024 at 4:33 pm

      I am delighted to hear that you and your husband enjoyed the recipe! Making it with freshly caught redfish sounds divine!

      Reply
  5. LaTrina Rosemond

    February 15, 2023 at 6:22 pm

    Is there a particular gouda cheese better than others? I plan on making this soon.

    Reply
    • Ashley Boyd

      February 16, 2023 at 1:18 am

      Any young gouda works great. Hard, aged gouda will not melt as well. Smoked gouda is an excellent option!

      Reply
  6. Ashlee

    November 29, 2022 at 12:22 am

    5 stars
    I never really like grits. I tired several different kinds and thought they just weren't for me. Then I made these .....omg..... AMAZING! Paired with the blackened fish *chef's kiss*!

    Reply
    • Ashley Boyd

      November 29, 2022 at 1:19 am

      This comment makes me smile! I'm so happy you found grits that you enjoy. Thank you for trying the recipe!

      Reply
  7. Stacy S

    October 19, 2021 at 11:45 pm

    5 stars
    Wow! I’m southern by the way of New Orleans and this recipe blew me and my family away. I was tired of shrimp and grits, so searched for something different. Happy I did. Bravo!

    Reply
    • Stacy S

      October 19, 2021 at 11:49 pm

      Sorry just to add a comment for anyone who has not made grits before. Do not use instant! Y’all need to cook the. at least 30-40 minutes to get them creamy. It’ll be worth it.

      Reply
    • Ashley Boyd

      October 26, 2021 at 2:30 pm

      Hi Stacy! I was born and raised in Jackson, MS and have tons of friends and family in New Orleans. I call NOLA my second home. I'm thrilled to hear you enjoyed the recipe! Thank you for giving it a try!

      Reply
  8. Susan

    October 06, 2021 at 1:20 am

    5 stars
    I’ve been wanting to make this dish for a while now and finally did tonight. Our store didn’t have catfish so I substituted with tilapia. This dish is perfection! Absolutely loved it! Can’t wait to make it again, hopefully with catfish!

    Reply
    • Ashley Boyd

      October 06, 2021 at 1:34 pm

      Hi Susan,

      I’m so happy you got the opportunity to try the recipe and I’m ecstatic to hear that you enjoyed it! Any flaky white fish works beautifully in this recipe, although I do hope you get to try it with catfish soon as well! Thank you.

      Reply
  9. Jen

    July 09, 2020 at 6:28 pm

    5 stars
    My first time making grits (how embarassing). I couldn't find stone-ground, but I did find instant and it worked just fine! The flavors in this dish are incredible...my husband said it tasted like we were in a restaurant! thanks for making me look good. Definitely a keeper recipe!

    Reply
    • Ashley

      July 10, 2020 at 1:48 am

      Hi Jen. Grits are definitely one that you’ll keep going back to once you’ve had them. I’m happy you and your husband enjoyed the recipe! Restaurant quality is certainly quite the compliment to receive! ?

      Reply
      • Marlon Boyd

        February 18, 2021 at 9:44 pm

        Not the greAtest cook at all but love how Easy you mad it seEm and broke it down. That sauCe was amazing! Def gonna be a go to meall for me! Thank yoU!

        Reply
        • Ashley

          February 18, 2021 at 9:50 pm

          I’m so happy to hear that you enjoyed the recipe and found it easy to follow! Thank you!

          Reply
      • Marilyn

        February 26, 2024 at 3:42 am

        5 stars
        This was amazing. Made the recipe as written, except for using red fish and quick cooking grits. I usually don’t comment on recipes, but this was so exceptionally delicious

        Reply
        • Ashley Boyd

          February 26, 2024 at 4:34 pm

          Thank you for taking the time to write such a kind comment. I am thrilled to hear you enjoyed the recipe!

          Reply
4.85 from 26 votes (18 ratings without comment)

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I’m Ashley, the wife, mama, and heart behind Pink Owl Kitchen. Cooking brings me so much joy, and I love sharing the comforting Southern flavors that shaped my childhood. My hope is that each recipe fills your home with warmth, love, and the sweet presence of Jesus.

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