Blackened Fish With Quick Grits

By Vallery Lomas

Updated Sept. 8, 2021

Blackened Fish With Quick Grits
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4(2,197)
Comments
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Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It’s particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter.

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Ingredients

Yield:4 servings

    For the Fish

    • 1tablespoon plus 1½ teaspoons sweet paprika
    • 1tablespoon freshly ground black pepper
    • 2¼teaspoons dried thyme
    • 2¼teaspoons dried oregano
    • 1½teaspoons garlic powder
    • 1½teaspoons kosher salt (Diamond Crystal)
    • ½ to 1teaspoon ground cayenne, depending on heat preference
    • 4(5 to 6-ounce) skinless white fish fillets, such as snapper, catfish, trout or tilapia
    • 1tablespoon extra-virgin olive oil
    • 1tablespoon unsalted butter
    • Sliced scallions, for garnish
    • Lemon wedges, for serving

    For the Cheese Grits

    • 3½cups low-sodium chicken stock or water
    • 1teaspoon kosher salt (Diamond Crystal), plus more to taste
    • 1cup quick-cooking grits
    • ½cup whole milk
    • 2tablespoons unsalted butter
    • 1cup grated sharp Cheddar, plus more for garnish
    • ½teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

508 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 43 grams protein; 1082 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.

  2. Step 2

    While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.

  3. Step 3

    Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.

  4. Step 4

    Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.

Ratings

4 out of 5
2,197 user ratings
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Comments

TYS>ATL>TPA>ATL>LAX>ATL

Not crazy about the quick grits. Since the fish has to sit for 15 minutes anyway, why not start regular grits at the beginning of recipe if you have them. Make a salad while the fish is sitting and the grits are simmering. Then, the grits will finish off while you're cooking the fish. It's seriously will only add 1 minute and lots more flavor - and a salad! I'm southern and a former chef, so all about real grits and making every minute count when I'm cooking. Might not be for everybody. Cheers!

Jan

"No self-respecting southerner uses instant grits. I take pride in my grits." My Cousin Vinny

James

My local fishmonger has a sign on the wall: Tilapia is not seafood

Brenda

Note to self: Used clarified butter recommendation and double boiler recommendation from other comments. Made local grits with cream, veggie stock, water and salt. Added cheese at end. Swiss and mozzarella. Pepper also. Yummy. 2c stock 1c cream and water combo 3/4 cups grits 45 minutes “ish” in water bath

Myninka

Awesome spice rub! Made a creamy polenta instead of grits - maybe lost some flavor there?

CEM

I thought this was wonderful. I used thin white fish, left out the cayenne and the kids loved it. Used polenta, as I don't think there's a grit within a few thousand miles of where I am overseas. I wish NYT would do more pairings/menus like this, protein and starch, plus vegetable. It's helpful for those on the hook creating menus for many weeknight dinners.

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