Blackened Fish and Cheese Grits

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!

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!

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.

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.

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!

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.

Frequently Asked Questions

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.

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

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
• Southern Salmon Croquettes
• Southern Smothered Chicken
• Southern Green Beans
• Southern Sweet Potato Casserole
• Sweet Potato Cornbread
• Southern Buttermilk Biscuits
• Best Southern Pecan Pralines
• Old Fashioned Buttermilk Pie
• Southern Sweet Potato Pie

📖 Recipe

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!

4.84 from 25 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

Cook ModePrevent 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

  

1x2x3x

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

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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