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blackened fish on a plate with grits and green beans

Fish and Grits

This Fish and Grits recipe is the perfect combination of savory, tender fish and creamy, buttery grits. This pairing creates a satisfying and comforting dish that is often served for breakfast, brunch, or dinner.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, brunch, dinner, lunch
Cuisine Cajun, Creole, Louisiana, Southern
Servings 4 servings
Calories 448 kcal

Equipment

Ingredients
  

Grits

  • 2 ¼ cups chicken broth You can also use water. See notes.
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 cup stone ground grits See notes for Quick Grits.
  • 1 cup milk Any milk will work. See notes.
  • 1 cup shredded cheddar cheese

Fish

  • 1 tablespoon butter
  • 1 1/2 pounds raw white fish See notes

Homemade Spice Blend (Feel free to use a store-bought blend if you want).

Instructions
 

Grits

  • In a large pot combine the broth, butter, and salt. Bring to a boil.
    2 ¼ cups chicken broth, 1 tablespoon butter, 1 teaspoon salt
  • Gradually stir in the grits. Lower the heat to Low and continue to stir the grits frequently for 15-20 minutes or until the liquid is absorbed. Stirring is essential. If you don’t constantly stir the grits they will be lumpy.
    1 cup stone ground grits
  • Once the liquid has been absorbed, remove the pot from heat and add the milk and shredded cheese. Stir until thick and creamy.
    1 cup milk, 1 cup shredded cheddar cheese
  • Allow the grits to thicken for at least 10 minutes.

Pan Seared Fish Instructions

  • Dry the fish completely and allow the fish to come to room temperature for 15 minutes.
  • Combine the spices in a bowl and sprinkle the spices over the fish and rub them in. Be sure to season the sides of the fish.
    I like to combine the spices before adding them to the fish because the amount you will need will vary based on the size of the fish you have. You don't want to overseason. Add enough to fully coat both sides. And add more spices if you need it.
    1 1/2 pounds raw white fish, 1/2 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1/2 teaspoon oregano, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, salt to taste, 1/2 teaspoon black pepper, 1/4 teaspoon thyme
  • Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
    Be sure to use a skillet that will fit the size of the fish you have or you may have to slice up the fillets so they fit. I used a 12 inch cast iron for large fillets.
    1 tablespoon butter
  • When the butter has melted, add the fish to the pan. Do not overcrowd the pan. The fish shouldn’t touch. Cook the fish in batches if needed.
  • Cook the fish for 2-3 minutes on each side or until the fish is cooked through. It will turn opaque at the center. The fish will easily flake with a fork when it has finished cooking.
  • Remove the fish and set aside to cool. Serve the fish with the grits.

Air Fryer Instructions

  • Spray the air fryer basket with cooking oil. Add the seasoned fish to the air fryer. Air fry at 400 degrees for 7-10 minutes or until the fish is flaky. Cook time will vary based on the size and how thick the fish fillets are.

Notes

  • You can use catfish, cod, tilapia, trout, or redfish in the recipe.
  • If you aren’t into spicy food, omit the cayenne pepper. If you prefer something with less spice, only add 1/4-1/2 teaspoon.
  • If you use Instant Grits or Quick Grits refer to your packaging for instructions on how to cook them.
  • In general, I recommend looking at the package instructions of the grits you buy and following the instructions closely. Cook time and ratios of liquid to use will vary based on the type of grind on the grits. Some may take 40-50 minutes to cook (which is why I love the Instant Pot method).
  • Cooking the grits in broth gives them a rich flavor. You can use water if you prefer.
  • The thicker the milk you use, the creamier your grits will be. Keep this in mind if you plan to use low-fat skim milk or plant-based milk.
  • Feel free to substitute any cheese you like.
  • Dry the fish thoroughly before coating it in butter or oil. Wet fish is more likely to stick to the pan when pan searing.

Nutrition

Serving: 1servingCalories: 448kcalCarbohydrates: 27gProtein: 36gFat: 22g
Keyword blackened fish and grits, fish and grits, seafood and grits
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