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blackened fish and cheese grits 2
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blackened fish and cheese grits 2

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: dinner
Calories: 530
Ingredients Method Notes

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

Method
 

  1. 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. Once the grits are cooked, stir in the butter, cheddar cheese, and heavy cream (if using). Season with salt and pepper. Keep warm.
  3. 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. 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. 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.
Freezing: Not recommended for best texture, as grits can become grainy after thawing.