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Blackened fish and cheese grits on a gray plate sitting on top of a wooden surface.
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4.82 from 22 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 619kcal
Author: Ashley Boyd

Ingredients

Cheese Grits

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