Blackened Fish With Quick Grits Recipes

BLACKENED FISH

Blackened Fish image

This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Provided by SUSANHOR

Categories Seafood Fish

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
¾ cup unsalted butter, melted
6 (4 ounce) fillets trout
¼ cup unsalted butter, melted

Steps:

In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g

BLACKENED FISH WITH QUICK GRITS

Blackened Fish With Quick Grits image

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.

Provided by Vallery Lomas

Categories dinner, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon plus 1 1/2 teaspoons sweet paprika
1 tablespoon freshly ground black pepper
2 1/4 teaspoons dried thyme
2 1/4 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 to 1 teaspoon ground cayenne, depending on heat preference
4 (5 to 6-ounce) skinless white fish fillets, such as snapper, catfish, trout or tilapia
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Sliced scallions, for garnish
Lemon wedges, for serving
3 1/2 cups low-sodium chicken stock or water
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 cup quick-cooking grits
1/2 cup whole milk
2 tablespoons unsalted butter
1 cup grated sharp Cheddar, plus more for garnish
1/2 teaspoon freshly ground black pepper

Steps:

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.
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.
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.
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.

More about "blackened fish with quick grits recipes"

BLACKENED DRUM OVER CHEDDAR CHEESE GRITS - BLUE APRON

Web Wash and dry the fresh produce. Roughly chop the sorrel leaves. Grate the cheese. Chop the chives into ½-inch pieces. Pick the parsley leaves off the stems; discard the stems. Peel and mince the shallot. Place the minced shallot in a small bowl with the vinegar. Pat the drum fillets dry with a paper towel, then season both sides with salt and ...
From blueapron.com

See details

BLACKENED CAJUN SOCKEYE SALMON WITH SMOKY CHEDDAR GRITS

Web Jul 15, 2020 Once the salmon is about done remove the grits from the heat. Add in the butter, half and half, cheeses, half a teaspoon of salt, black pepper and optional liquid smoke. Stir until cheese is melted. Taste and add more salt if desired. 6. Divide grits amongst shallow bowls, top with a piece of the salmon.
From pineappleandcoconut.com

See details

BLACKENED FISH WITH QUICK GRITS - DINING AND COOKING

Web Sep 21, 2021 1 tablespoon unsalted butter Sliced scallions, for garnish Lemon wedges, for serving Preparation 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.
From diningandcooking.com

See details

BLACKENED CATFISH & SMOKED GOUDA GRITS RECIPE | THE KITCHN

Web Feb 1, 2023 Pat 1 1/2 pounds catfish fillets dry with paper towels, then cut crosswise into 2 to 3-inch pieces. When the grits are ready, remove the saucepan from the heat. Add the cheese and stir to combine. Taste and season with more salt and black pepper as needed. Cover to keep warm.
From thekitchn.com

See details

BLACKENED FISH WITH QUICK GRITS | ARCHIESDAD | COPY ME THAT

Web 4 (5 to 6-ounce) skinless white fish fillets, such as snapper, catfish, trout or tilapia
From copymethat.com

See details

SOUTHERN BLACKENED TILAPIA AND GRITS | TASTETORONTO

Web Step 2. Place washed grits and chicken broth into a sauce pan, bring to a boil and reduce to a simmer for about 20 minutes, add water in 1/2 cup increments as it thickens. Use a wooden spoon to stir on occasion to prevent grits from sticking to bottom of pan. Add 2 cups of milk and cook for 15 minutes until thickened.
From tastetoronto.com

See details

BLACKENED FISH RECIPE - GRANDBABY CAKES

Web Mar 4, 2020 Preheat oven to 375 degrees. Heat cast iron skillet over medium high heat. While pan heats, add melted butter to one shallow dish and add blackened seasoning to another shallow dish. Dip each fillet in melted butter then immediately dredge in blackened seasoning covering both sides.
From grandbaby-cakes.com

See details

BLACKENED SALMON & QUICK CHEDDAR GRITS • DEEPFRIEDHONEY

Web Delicious! This Blackened Salmon & Quick Cheddar Grits recipe is my favorite way to enjoy the classic pairing. I don’t cook seafood often, and when I do it’s usually either fried fish or salmon cakes ( patties, croquettes, whatever ), using canned salmon. Working with fresh salmon a bit trickier, so here are some tips:
From deepfriedhoney.com

See details

FISH AND GRITS RECIPE - SOUTHERN LIVING

Web Feb 16, 2023 (1) 1 Review Whether served for brunch or dinner, the well-seasoned blackened fish and tender cheesy grits will be a hit. By Jasmine Smith Published on February 16, 2023 Rate Photo: Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall Active Time: 50 mins Total Time: 50 mins Servings: 4
From southernliving.com

See details

BLACKENED FISH WITH QUICK GRITS – GREASY LITTLE BIRDS

Web Apr 10, 2022 1 Tbs. olive oil 1 Tbs. unsalted butter 3.5 cups low sodium chicken stock (for Lent I used a broth from shrimp shells plus some roasted onion Better than Bouillon) 1 cup quick-cooking grits 0.5 cup whole milk 1 cup grated sharp cheddar 0.5 tsp. freshly ground black pepper Salt to taste (depending on how salty the stock was) Make the spice mixture.
From greasylittlebirds.com

See details

ULTIMATE QUICK AND EASY BLACKENED COD | GRITSANDPINECONES.COM

Web Sep 27, 2021 Here’s how to make it: To make the homemade blackened seasoning, combine all seasoning ingredients in a small bowl and stir. Set aside. Use a paper towel to pat the fillets dry on both sides. Use a pastry brush and brush two tablespoons of melted butter all over the fillets.
From gritsandpinecones.com

See details

PERFECT BLACKENED FISH {EASY 10 MIN RECIPE!} - EASY FAMILY RECIPES

Web Oct 27, 2020 DELICIOUS! The flavorful seasoning, combined with the cooking method bring out the best in the fish filet. The fish I am sharing in this recipe was caught fresh on our adventure with Destin Ft Walton Beach. We used the Venture Out program to book a fishing charter and dinner, and we still had so much fish left to take home and cook!
From easyfamilyrecipes.com

See details

HOW TO MAKE BLACKENED FISH - ZESTFUL KITCHEN

Web Jul 29, 2020 Gas: Heat a grill over medium-high. Brush grill grate clean then brush grate with oil. Place cod fish fillets on the grill grate and cook until blackened and a thin fish spatula easily slides underneath the fillets, about 4 minutes. Flip and repeat cooking process on second side.
From zestfulkitchen.com

See details

BLACKENED FISH AND CHEESE GRITS - PINK OWL KITCHEN

Web Jun 22, 2020 Half and half. Combined with the chicken broth for extra-creamy grits. Salt, onion powder, garlic powder, black pepper, and cayenne pepper. To flavor the grits. Stone ground grits. Be sure you are using old-fashioned stone ground grits for this recipe. If you use quick-cooking grits the measurements and cooking time in this recipe will not work.
From pinkowlkitchen.com

See details

FISH AND GRITS - SIMPLE SEAFOOD RECIPES

Web Apr 4, 2023 Here are some options: Homemade Blackened Fish Seasoning Cajun Seasoning and Rub Creole Seasoning What Type of Grits to Use It’s best to use stone-ground grits or whole-grain grits, which are made from whole kernels of corn that are ground between stones.
From simpleseafoodrecipes.com

See details

BLACKENED FISH - JO COOKS

Web Jun 18, 2022 Combine all the spices together in a small bowl to create the blackened seasoning, and then rub the mixture generously all over the fish fillets. Cook the fish. In a large non-stick skillet, heat the olive oil over medium heat. Add the seasoned fish fillets and cook for 5 to 7 minutes on each side until the fish flakes easily with a fork.
From jocooks.com

See details

FISH AND GRITS (PLUS VIDEO) - IMMACULATE BITES

Web Feb 14, 2022 Saute – Add a tablespoon or two of oil to the skillet, followed by garlic, tomatoes, bell pepper, and green onions. Saute for about 2-3 minutes. (Photos 5-6) Add Broth and Adjust Seasonings – Pour in chicken broth and lemon juice, add Creole Seasoning, and adjust to taste. Adjust seasonings, salt, and pepper to taste.
From africanbites.com

See details

BEST BLACKENED FISH WITH QUICK GRITS RECIPES - RECIPERT.COM

Web Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges. Combine all spices and mix well. Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat.
From recipert.com

See details

HABANERO CHEESE GRITS WITH PAN-BLACKENED FISH RECIPE

Web Aug 14, 2020 Push the onion to the side and melt 2 tablespoons butter in the center of the pan. Add the habanero pepper and the shrimp with the lime juice. Toss until the shrimp are pink, and then toss with the parsley. Serve the shrimp mixture over the grits. How to Make It. Bring 4 cups water to a boil in a medium saucepan.
From keleefitness.com

See details

BLACKENED FISH WITH QUICK GRITS - INSPICED.CO

Web 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 …
From inspiced.co

See details

BLACKEN YOUR FISH, PLEASE - THE NEW YORK TIMES

Web Mar 28, 2022 Good morning. The day after I failed to catch a tarpon in the backwaters of Everglades National Park in Florida last week, I ate a blackened redfish sandwich on the porch of the Rod and Gun Club...
From nytimes.com

See details