Blackened Blue Catfish and Grits

Blackened Blue Catfish & Grits

Note: All the recipes can be adjusted to the portion needed or even be altered to taste preference!
Course: Main Course
Servings: 4 people

Ingredients

Catfish

  • 1 Lb. Catfish cut into 3 in. strips
  • 1/4 Cup Blackening/Cajun Seasoning Or seasoning of your choice
  • 2 Ea. Garlic Cloves Minced. (Can substitute 2 tsp. Garlic Powder)
  • 3 Tbsp Olive Oil/Vegetable Oil
  • Black Pepper & Table Salt To taste

Grits Sauce

  • 1/4 Lb. Bacon Chopped small (optional)
  • 3 Sprigs Thyme (Substitute 1 Tbsp. Dried Thyme)
  • 1 Qt. Canned Tomatoes Chopped
  • 1 Yellow Onion Large diced
  • 1 Bell Pepper Large diced
  • 1 Tsp. red pepper flakes/ chili powder
  • Blackening/Cajun Seasoning to taste
  • 2 Cups Stock of Choice/Water
  • 4 Ea. Garlic Minced (Substitute 4 Tsp. garlic powder)

Grits

  • 2 Cups Grits
  • 4 Cups Stock of Your Choice or Water
  • 5 Large White Onions Minced
  • 4 Tbsp butter, unsalted
  • Salt and Black Pepper to taste

Instructions

Catfish

  • Combine in a mixing bowl and let marinate for at least 1 hour.
  • Cook in a cast iron skillet to blacken until just cooked through.

Grits Sauce

  • Saute peppers, onions, garlic, bacon/oil, and spices until browned.
  • Add stock, tomatoes, and thyme.
  • Simmer until slightly thickened. Season to taste

Grits

  • Saute onions until aromatic.
  • Pour in the stock and bring to a boil.
  • Add the grits and stir well. Bring back to a boil and then reduce to a simmer.
  • Cook until the grits are tender. Stir in butter and season to taste.

Assembly

  • Serve grits in a bowl, top with the blackened blue catfish, and sauce.
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About Audrey Broomfield