Cajun Fish and Grits
Fish and grits are a true Southern staple; cajun seasoned and sautéed catfish atop cheesy grits for a full-flavored dish. Serve this quick and easy meal for breakfast, brunch, or dinner.
Ingredients
Creamy-Cheesy Grits
- 2 cups Instant Grits
- 1.5 cups Chicken Broth
- 1 cup Muenster Cheese
- ½ cup Spicy Pepper Jack
- 2 tablespoon Butter
- 1 tablespoon Garlic Paste minced garlic
- ¼ cup Heavy Cream
- 1 tablespoon Green Onion
- Salt + Pepper to taste
Cajun Catfish
- 1 tsp Cooking Oil
- 2 pieces Catfish about 1lb
- 1 tablespoon Cajun Seasoning
- 2 Lemon Wedges about 1 tbsp
Reduction Sauce
- ¼ cup Chicken Broth up to ½ cup
- 3 tablespoon Heavy Cream
Pickled Onion
- See linked blog post above
Instructions
Creamy-Cheesy Grits
- In a deep sauce pan on medium/high heat, add chicken broth and cover pot until liquid boils.
- Whisk in grits and add butter and garlic, cover for 5-10 minutes stirring constantly.
- Add in cheese and heavy cream and whisk until creamy. Season with salt and pepper to taste.
- Set aside and keep warm stirring to not allow grits to clump.
Cajun Catfish
- In a large sauté pan on medium-high heat, add cooking oil.
- Season fish liberally with cajun seasoning.
- When pan begins to smoke, add seasoned fish and sear on both sides for 3-5 until cooked through.
- Squeeze lemon wedges over fish and let the juices cook out.
- Remove fish from pan and set aside.
Reduction Sauce
- Add chicken broth to pan and use whisk to release charred bits on the bottom of the pan.
- Add in heavy cream and stir until reduced and sauce begins to thicken.
- Turn off heat and set aside until plating.