Blackened Fish And Cheese Grits

Blackened fish with cheese grits is a soul-food classic that combines the spicy, smoky flavors of blackened fish with the creamy, savory goodness of cheesy grits. This dish is ideal for dinner or lunch and can be served as a stand-alone meal or paired with sides like collard greens or cornbread.

Ingredients

For the Blackened Fish:

1. Fish Fillets (4-6 pieces)
   • Type of Fish: Use firm, white fish such as catfish, tilapia, snapper, trout, or flounder. The fish should be fresh and boneless for the best texture and flavor.
2. Blackening Seasoning (or homemade)
   • 1 tablespoon paprika
   • 1 teaspoon cayenne pepper (adjust to taste for heat)
   • 1 teaspoon onion powder
   • 1 teaspoon garlic powder
   • 1 teaspoon dried thyme
   • 1 teaspoon dried oregano
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1/2 teaspoon white pepper
   • 1 tablespoon brown sugar (optional for sweetness balance)
3. Butter (for cooking)
   • 3-4 tablespoons of unsalted butter
4. Lemon Wedges (optional, for serving)

For the Cheese Grits:

1. Grits (1 cup)
   • Use stone-ground grits for the best texture, but quick-cooking grits will work in a pinch.
2. Water
   • 4 cups water (you can use chicken broth or milk for more flavor).
3. Salt
   • 1/2 teaspoon salt (or to taste)
4. Cheese
   • 1 ½ cups shredded sharp cheddar cheese (you can mix with mozzarella for extra creaminess).
5. Butter
   • 2 tablespoons unsalted butter
6. Heavy Cream or Half-and-Half
   • 1/2 cup heavy cream or half-and-half (for extra richness)
7. Milk
   • 1 cup whole milk (or water if preferred for a lighter option)
8. Black Pepper
   • Freshly ground black pepper to taste.

Preparation:

Step 1: Prepare the Blackened Seasoning

1. Combine all the spices for the blackened seasoning in a small bowl. Make sure it is well-mixed so each spice evenly coats the fish fillets. If you have time, you can prepare this seasoning in advance and store it in an airtight container for later use.

Step 2: Prep the Fish Fillets

1. Pat the fish fillets dry with paper towels to remove excess moisture. This step is essential because moisture on the fish will prevent the seasoning from sticking properly and may make it harder to achieve the desired crispy crust.
2. Season the fillets generously with the blackened seasoning on both sides. Be sure to rub it in thoroughly to ensure full coverage.

Step 3: Cooking the Fish

1. In a heavy cast-iron skillet, melt 1 tablespoon of butter over medium-high heat until hot but not smoking. You want the pan to be hot to get a proper sear.
2. Carefully place the seasoned fish fillets into the skillet. You should hear a loud sizzle. Let them cook for about 3-4 minutes on the first side without moving them, allowing the crust to form.
3. Flip the fillets over gently using a spatula and add another tablespoon of butter. Continue cooking for another 3-4 minutes until the fish is fully cooked (the fish should be opaque and flaky). The outside should have a dark, crispy crust, which is characteristic of the blackened technique.
4. Remove the fish from the skillet and set it aside on a plate to rest. Optionally, squeeze some lemon juice over the top for added freshness and brightness.

Step 4: Making the Cheese Grits

1. In a medium saucepan, bring 4 cups of water to a boil. Add salt to the water.
2. Gradually whisk in the grits while stirring to prevent any lumps from forming. Reduce the heat to low once the water starts boiling.
3. Cover the saucepan and let the grits simmer for about 20-25 minutes (or according to the package instructions), stirring occasionally to keep them from sticking to the bottom. If the grits get too thick, add more water or milk to reach the desired consistency.
4. Once the grits are tender and fully cooked, stir in the butter, milk, and heavy cream for extra creaminess. Stir well to combine.
5. Add the shredded cheddar cheese and stir until fully melted and the grits are smooth and cheesy. Taste and adjust seasoning with salt and pepper to your liking.

Serving the Dish:

1. Spoon a generous portion of the cheese grits onto each plate, creating a smooth, creamy base.
2. Place one of the blackened fish fillets on top of the grits. The contrast between the creamy grits and the spicy, smoky fish is what makes this dish so amazing.
3. Optionally, garnish with a few more lemon wedges on the side, fresh chopped parsley, or a sprinkle of additional black pepper for extra flavor.

Tips for the Perfect Blackened Fish and Cheese Grits:

Blackened Fish:

1. Hot Skillet: The skillet must be very hot to create that crispy blackened crust. Preheat your pan for a couple of minutes before adding the butter and fish.
2. Avoid Overcooking: Fish cooks quickly, so keep a close eye on it to avoid drying it out. The fish should be opaque and flake easily with a fork.
3. Seasoning Variations: Feel free to adjust the seasoning for the fish. If you like it spicier, increase the cayenne pepper, or if you prefer a more herbal flavor, add extra thyme or oregano.

Cheese Grits:

1. Type of Grits: For the best texture, choose stone-ground grits. Quick-cooking grits can be used, but they may have a smoother consistency.
2. Flavor Add-ins: You can customize the cheese grits by adding a bit of garlic powder, onion powder, or even a splash of hot sauce to enhance the flavor. Some people like adding crumbled bacon or sautéed onions for extra richness.
3. Consistency: The consistency of the grits can vary depending on your personal preference. If you like them thicker, use less liquid. If you want them creamier, add more milk or cream.

Variations and Customizations:

1. Grilled Fish Option: If you prefer grilled fish, you can substitute grilling for pan-frying. Coat the fish fillets in blackened seasoning and cook on a preheated grill for about 3-4 minutes per side.
2. Vegetarian Version: For a vegetarian alternative, use grilled portobello mushrooms or tofu seasoned with blackened seasoning. The flavor profile will still be robust, and the texture can stand up well to the creamy grits.
3. Different Cheese Options: While cheddar is a classic, you can experiment with different cheese combinations like Monterey Jack, Gruyère, or even Parmesan for a slightly different flavor.
4. Spicy Grits: For an extra kick, add a few dashes of hot sauce or some finely chopped jalapeños to the cheese grits.

Pairing Suggestions:

• Sides: This dish pairs well with collard greens, sautéed spinach, or a fresh side salad with a light vinaigrette. You could also serve it with cornbread for a true Southern feast.
• Beverages: A crisp white wine, like a Sauvignon Blanc, would complement the flavors of the fish and cheese grits. Alternatively, iced tea (sweetened or unsweetened) is another classic Southern drink that pairs well.

Conclusion:

Blackened Fish and Cheese Grits is a soul-warming, flavorful dish that perfectly balances the heat from the blackened fish with the rich, creamy cheese grits. Whether you’re cooking it for a family dinner, a special occasion, or just to treat yourself, this recipe is sure to be a hit. Enjoy this Southern classic with a cold drink and good company!