Blackened Fish and Cheese Grits Recipe: Southern Comfort with a Bold Twist
Blackened Fish and Cheese Grits is a dish that brings together smoky, spicy seafood and rich, creamy grits for the ultimate Southern comfort meal. Perfectly seasoned fish filets are seared until crisp and flavorful, then served over a bed of buttery cheese grits that melt in your mouth. It’s hearty, flavorful, and ready in under 40 minutes—making it ideal for weeknights or a laid-back weekend dinner.
What Makes This Dish Special?
This dish shines because of the contrast in textures and flavors—the crisp, spicy blackened fish pairs beautifully with smooth, cheesy grits. It’s a comforting meal with a bit of boldness, featuring smoky paprika, garlic, and cayenne spices balanced by creamy, rich grits. Plus, it’s customizable with different types of fish and cheeses.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
For the Blackened Fish:
- 4 fish fillets (catfish, tilapia, or snapper work great)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp olive oil or melted butter
For the Cheese Grits:
- 1 cup stone-ground grits (not instant)
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 2 tbsp butter
- ½ cup heavy cream (optional, for extra creaminess)
- Salt and pepper, to taste
Instructions
1. Prepare the Grits
In a medium saucepan, bring the water or broth to a boil. Stir in the grits, reduce the heat to low, cover, and simmer, stirring occasionally, for 20–25 minutes or until thick and tender.
2. Finish the Grits
Once the grits are cooked, stir in the butter, cheddar cheese, and heavy cream (if using). Season with salt and pepper. Keep warm.
3. Season the Fish
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Rub the seasoning all over the fish fillets.
4. Cook the Fish
Heat olive oil or butter in a large skillet over medium-high heat. Add the fish and cook for 3–4 minutes per side, or until the exterior is nicely blackened and the fish flakes easily with a fork.
5. Plate and Serve
Spoon a generous serving of cheese grits onto each plate. Top with a piece of blackened fish. Optionally garnish with chopped parsley, a squeeze of lemon, or hot sauce.
Variations
- Shrimp and Grits: Use blackened shrimp instead of fish for a New Orleans twist.
- Different Cheeses: Try Monterey Jack, Gouda, or even spicy pepper jack in the grits.
- Cajun Butter: Drizzle with a little Cajun-spiced melted butter before serving for extra flavor.
- Vegetarian: Swap the fish for blackened portobello mushrooms for a hearty, meat-free option.
Equipment You’ll Need
- Medium saucepan
- Large skillet
- Whisk (for grits)
- Tongs or spatula
Nutritional Information (Approx. Per Serving)
- Calories: 530
- Protein: 35g
- Carbohydrates: 28g
- Fat: 32g
- Fiber: 2g
- Sugar: 1g
Storage Tips
- Refrigerator: Store leftovers separately in airtight containers for up to 3 days.
- Reheat: Gently reheat grits on the stovetop with a splash of milk or broth. Reheat fish in a skillet or oven to maintain texture.
- Freezing: Not recommended for best texture, as grits can become grainy after thawing.
My Cooking Experience
The first time I made Blackened Fish and Cheese Grits, I was hooked by how easy it was to bring bold flavors together in such a comforting way. The grits are creamy and rich without being heavy, while the fish packs that smoky, spicy punch that makes every bite exciting. It’s one of those dishes that feels both homey and restaurant-worthy all at once.
Conclusion
Blackened Fish and Cheese Grits is a must-try if you’re craving a dish that’s hearty, flavorful, and full of Southern soul. It’s simple enough for a weeknight and impressive enough for company. With every bite of creamy grits and spicy fish, you’ll be reminded why this combo is a timeless classic.
blackened fish and cheese grits 2
Ingredients
Method
- In a medium saucepan, bring the water or broth to a boil. Stir in the grits, reduce the heat to low, cover, and simmer, stirring occasionally, for 20–25 minutes or until thick and tender.
- Once the grits are cooked, stir in the butter, cheddar cheese, and heavy cream (if using). Season with salt and pepper. Keep warm.
- In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Rub the seasoning all over the fish fillets.
- Heat olive oil or butter in a large skillet over medium-high heat. Add the fish and cook for 3–4 minutes per side, or until the exterior is nicely blackened and the fish flakes easily with a fork.
- Spoon a generous serving of cheese grits onto each plate. Top with a piece of blackened fish. Optionally garnish with chopped parsley, a squeeze of lemon, or hot sauce.
Notes
- Refrigerator: Store leftovers separately in airtight containers for up to 3 days.
- Reheat: Gently reheat grits on the stovetop with a splash of milk or broth. Reheat fish in a skillet or oven to maintain texture.
