Blackened Orange Roughy Recipe

Cooking Instructions

1. 1

   Prepare the Grits

   In a medium saucepan, bring the chicken broth to a boil. Stir in the grits, reduce heat to low, and cook until thickened, about 20 minutes. Stir in cheddar cheese until melted and creamy.

2. 2

   Cook the Collards

   In a large skillet, heat olive oil over medium heat. Add the chopped onion, red bell pepper, and garlic. Sauté until softened, about 5 minutes. Add collard greens and smoked turkey. Cook until greens are wilted, about 10-15 minutes.

3. 3

   Blacken the Fish

   Rub the orange roughy fillets with the five spice blend, salt, and black pepper. In a separate skillet, heat olive oil over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until blackened and cooked through.

4. 4

   Serve

   On each plate, serve a portion of the cheddar grits topped with the blackened orange roughy. Spoon étouffée sauce over the fish and serve with a side of smoked turkey collards.