Blackened Fish & Grits * Recipe

Prep fish

Pat fish fillets dry with paper towels. Brush both sides lightly with melted butter to help the seasoning adhere.

Season

Evenly coat both sides of each fillet with the blackening seasoning, pressing gently so the spice mixture sticks.

Cook

Heat a heavy cast-iron skillet or grill over medium-high heat until very hot. Add vegetable oil and swirl to coat. Place fillets in the skillet (skin-side down if applicable). Cook 2–3 minutes per side depending on thickness, until a dark crust forms and the fish registers 125–135°F (52–57°C) for medium; do not overcook. Remove to a warm plate and tent lightly with foil for 3 minutes. Serve with lemon wedges.

Bring water and milk to a gentle boil in a medium saucepan. Add a pinch of salt. Slowly whisk in grits to avoid lumps. Reduce heat to low, cover partially, and simmer, stirring frequently, until grits are tender and thickened, 20–25 minutes (follow package time for your grits).

Stir in unsalted butter and shredded cheddar until melted and smooth. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm, stirring occasionally while finishing other components.

In a medium skillet over medium heat, melt 1 tbsp butter. Add sliced andouille and cook until browned, about 3–4 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.

Add diced onion to the skillet and sauté in the sausage fat until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle 1 tbsp flour over the onions and garlic and cook 1 minute, stirring, to create a roux. Gradually whisk in 1 cup chicken stock, scraping any browned bits, and simmer until slightly thickened, about 2–3 minutes.

Reduce heat to low, stir in 1/2 cup heavy cream and the cooked andouille. Add 1/2 tsp Creole seasoning and simmer gently 2–3 minutes until sauce coats the back of a spoon. Stir in chopped parsley and adjust seasoning with salt and pepper to taste.

To combine with grits: spoon or fold 1/2 cup of the andouille cream sauce into the prepared cheese grits to create a creamy, savory base. Reserve remaining sauce to spoon over the fish as desired.

In a bowl, combine diced tomatoes, basil, finely diced red onion, 1 tbsp olive oil, 1/2 tsp balsamic vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Toss gently and let sit 5–10 minutes at room temperature to marry flavors. Taste and adjust seasoning. Keep chilled until plating.

Bring a pot of salted water to a boil. Blanch green beans for 2 minutes until bright green, then transfer to an ice bath to stop cooking. Drain and pat dry.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add green beans and sauté 3–4 minutes until tender-crisp. Season with 1/4 tsp salt, 1/4 tsp black pepper and optional lemon zest. Keep warm.

Spoon a generous portion (about 1 cup) of the cheese-andouille grits onto the center of each warmed plate, creating a shallow well in the middle.

Place the blackened fish fillet on top of the grits. Spoon remaining andouille cream sauce over or beside the fish as desired.

Top the fish with 2–3 tablespoons of tomato basil bruschetta. Arrange the sautéed vegetable of the day beside the grits. Garnish with a sprinkle of chopped parsley and serve with a lemon wedge.