Description

Enjoy the bold flavors of the South with this Blackened Fish and Cheese Grits recipe. Tender white fish fillets are perfectly seasoned with blackened spices and seared to flaky perfection, served atop creamy, cheesy stone-ground grits that offer a comforting, rich base. This classic Southern dish delivers a perfect balance of smoky, spicy, and cheesy flavors with a fresh lemony finish and green onion garnish, making it a satisfying meal for any occasion.

Ingredients

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Fish

4 boneless skinless white fish fillets (such as catfish, tilapia, or snapper)
2 tablespoons blackened seasoning
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Chopped green onions for garnish

Cheese Grits

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

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Instructions

Cook the Grits: Bring the water or chicken broth to a boil in a medium pot. Whisk in the stone-ground grits, then reduce heat to low and simmer, stirring occasionally, until the grits are creamy and thick, about 20 to 25 minutes.
Finish the Cheese Grits: Stir in butter, whole milk, shredded sharp cheddar cheese, garlic powder, salt, and black pepper until everything is smooth and the cheese has melted. Remove from heat and keep warm.
Prepare the Fish: Pat the fish fillets dry with paper towels, then coat both sides evenly with blackened seasoning.
Cook the Fish: Heat olive oil in a large cast-iron or heavy skillet over medium-high heat. Add the fish fillets and cook for 3 to 4 minutes per side, until the exterior is blackened and the fish is flaky inside.
Finish and Serve: Remove the skillet from heat and drizzle the cooked fish with fresh lemon juice. Spoon the cheese grits into bowls, top with a blackened fish fillet, garnish with chopped green onions, and serve immediately.

Notes

For extra heat, add a pinch of cayenne pepper to the cheese grits while cooking.
Substitute smoked gouda in place of cheddar cheese for a richer, smokier flavor.
Use chicken broth instead of water for more depth in flavor in the grits.
Ensure the skillet is hot enough before adding fish for a proper blackened crust.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern American