If you’re dreaming of a dinner that merges bold Cajun flavors with irresistible Southern comfort, then Blackened Fish and Cheese Grits is the answer. This dish is all about juicy, spice-rubbed fish fillets sizzling in the skillet, served over a velvety bed of cheddar-packed grits—each bite rich, creamy, and a little bit fiery. It’s a showstopping plate that comes together quickly, feels downright celebratory, and will have everyone asking for seconds. Whether you’re new to this Southern classic or returning for your weekly fix, Blackened Fish and Cheese Grits promises to deliver flavor and warmth straight from your kitchen.
Ingredients You’ll Need
With a handful of pantry basics and a few fresh staples, you’ll have everything needed for this flavor-packed Southern favorite. Each ingredient shines in its own way—adding color, spice, and that meltingly perfect texture that makes Blackened Fish and Cheese Grits so memorable.
- White fish fillets (catfish, tilapia, or cod): Choose firm, mild fillets—they beautifully soak up all the blackening spice.
- Olive oil: Helps crisp and sear the fish to smoky perfection while keeping it succulent.
- Paprika: Brings deep color and a gentle smoky-sweet kick to the blackening rub.
- Garlic powder: Lends robust, aromatic notes that elevate every bite.
- Onion powder: Adds a subtle savory edge and rounds out the rub’s complexity.
- Dried thyme: Infuses earthy, herbal undertones into both fish and grits.
- Dried oregano: Brightens the seasoning mix with its minty, peppery lift.
- Cayenne pepper: The secret to that signature kick—use more or less to suit your spice preferences.
- Black pepper: Freshly ground makes all the difference for sharp, floral heat.
- Salt: Brings all the flavors to life and enhances every element.
- Water or chicken broth: Broth adds another layer of savoriness to the grits; water keeps things light.
- Stone-ground grits: For authentic, textured, and ultra-creamy cheese grits.
- Butter: Folds rich, silky flavor into the grits, making them truly decadent.
- Sharp cheddar cheese, shredded: Melts into the grits for that melt-in-your-mouth cheesy goodness.
- Milk or cream: A splash makes the cheese grits ultra-smooth and comforting.
- Chopped green onions: Sprinkled on top for crunch, color, and fresh flavor.
- Lemon wedges: Brightens every serving—just a squeeze brings out the best in the fish.
How to Make Blackened Fish and Cheese Grits
Step 1: Mix Up the Blackening Spice
Grab a small bowl and combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Give it a good stir—this aromatic spice blend is what gives Blackened Fish and Cheese Grits their signature smoky heat and bold color.
Step 2: Season the Fish
Pat your white fish fillets dry with paper towels. Even moisture makes for crispier crusts! Rub your spice mixture all over the fillets, pressing gently so the rub adheres and forms a vibrant, flavorful coating.
Step 3: Cook the Fish
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the spice-coated fillets. Cook for 3 to 4 minutes per side, or until the fish is deeply browned and cooked through. Depending on fillet thickness, adjust your timing so the inside stays juicy while the outside blackens attractively.
Step 4: Make the Cheese Grits
While the fish cooks, bring water or chicken broth to a boil in a medium saucepan. Stir in the stone-ground grits, reduce heat to low, and let them simmer, stirring often, until creamy (follow your package’s instructions for exact timing). Once silky, stir in the butter, sharp cheddar cheese, and milk (or cream) until the grits are dreamy and smooth—season to taste with salt and pepper.
Step 5: Assemble and Serve
Spoon generous helpings of cheese grits onto each plate. Top with a blackened fish fillet, neatly nestled on the velvety grits. Scatter plenty of chopped green onions over everything, then serve right away with fresh lemon wedges. This is when Blackened Fish and Cheese Grits truly shines!
How to Serve Blackened Fish and Cheese Grits
Garnishes
Don’t skip the bright, fresh green onions and lemon wedges—these truly wake up the rich flavors and provide a crisp finish. If you’re feeling creative, add a sprinkle of fresh herbs or even a dash of hot sauce for a little extra zing.
Side Dishes
This Southern classic loves a few well-chosen sides. Think collard greens, garlicky sautéed spinach, or a crisp green salad to cut through the richness. Roasted tomatoes or quick-pickled vegetables also bring a lovely contrast and more colors to your table.
Creative Ways to Present
Turn your Blackened Fish and Cheese Grits into a showstopper by serving in wide, shallow bowls, layering the grits and fish artistically, and swirling a little cajun-spiced butter over the top. For an impressive brunch, top each portion with a poached egg, letting the yolk mingle with the cheesy grits and spice-crusted fish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, separate the fish from the cheese grits and store them in airtight containers in the refrigerator for up to 2 days. This helps keep the fish from over-softening the grits and keeps both components at their best.
Freezing
The fish fillets can be frozen after cooking—just cool completely and wrap tightly. While cheese grits can be frozen too, they may lose a bit of their creamy texture when thawed. For best results, whip them with a splash of milk after reheating to restore their silkiness.
Reheating
To reheat Blackened Fish and Cheese Grits, gently warm the fish in a skillet or oven just until heated through. Reheat the cheese grits in a saucepan with a little milk or broth, stirring until creamy and smooth again. Combine just before serving for a second-day meal that’s nearly as good as the first.
FAQs
What’s the best type Main Course
Lean, firm white fish like catfish, tilapia, or cod work perfectly in this recipe. They hold together well during blackening and take on the flavors of the spices without overpowering the dish.
Can I make the grits ahead of time?
Absolutely! Cheese grits can be cooked a day ahead and gently reheated with a little extra milk or cream to restore their creaminess before serving with your freshly-cooked fish.
Is there a lighter way to prepare this dish?
For a lighter version, use low-fat milk in the grits and swap in a lighter cheese, or simply use a smaller amount. You can also grill your fish instead of pan-blackening if desired.
How spicy are Blackened Fish and Cheese Grits?
The dish has a distinct Cajun kick, thanks to cayenne and black pepper, but you can dial back the heat by using less cayenne or omitting it altogether for a milder taste. The cheesy grits help mellow the spice, too!
Are Blackened Fish and Cheese Grits gluten-free?
Yes, as long as you use certified gluten-free stone-ground grits and double-check your seasonings, this dish is naturally gluten-free and deeply satisfying for everyone at your table.
Final Thoughts
If you’re ready to bring the flavors of the South right to your own kitchen, you can’t go wrong with Blackened Fish and Cheese Grits. It’s easy, it’s packed with flavor, and it’s sure to become a new favorite—so grab your skillet and treat yourself to this comforting, crowd-pleasing classic soon.
Print
Blackened Fish and Cheese Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
This Blackened Fish and Cheese Grits recipe combines perfectly spiced white fish with creamy, cheesy grits for a comforting Southern meal that’s bursting with flavor.
Ingredients
For the Blackened Fish:
- 4 white fish fillets (such as catfish, tilapia, or cod)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Cheese Grits:
- 4 cups water or chicken broth
- 1 cup stone-ground grits
- 2 tablespoons butter
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup milk or cream
For Garnish and Serving:
- Chopped green onions
- Lemon wedges
Instructions
- Prepare the Blackened Fish: Combine spices in a bowl, coat fish fillets, and cook until blackened.
- Make the Cheese Grits: Boil water or broth, cook grits until creamy, then stir in butter, cheese, and milk.
- Assemble: Serve the cheese grits topped with blackened fish, garnish with green onions, and serve with lemon wedges.
Notes
- For extra flavor, cook grits in a mix of chicken broth and milk.
- You can use smoked paprika for a deeper flavor.
- This dish pairs well with collard greens or sautéed vegetables.
Nutrition
- Serving Size: 1 fillet with 1/4 of grits
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg
