Blackened Catfish + Grits Recipe

Bring 4 cups water and 1 cup whole milk to a simmer in a medium saucepan over medium heat.

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and cook, stirring frequently, until tender and creamy, 20–25 minutes (follow package timing for coarse grits). Stir often to prevent sticking.

While grits cook, add 3 tbs butter and 2 cloves minced garlic to a small skillet over low heat just until fragrant (about 30–45 seconds). Do not brown. Remove from heat.

When grits are tender, stir in the garlic-butter, 1 cup grated sharp cheddar, 2 tbs cream cheese, 1 tsp kosher salt and 1 tsp black pepper. Adjust consistency with a splash of milk or water if too thick. Keep warm on very low heat, covered.

Heat 1 tbs olive oil in a large skillet or Dutch oven over medium heat. Add 1 diced small onion and sauté until softened and translucent, 4–5 minutes.

Add 2 cloves minced garlic and cook 30–45 seconds until fragrant.

Add 1 lb sliced collard greens, 1 cup chicken stock, 1 tbs apple cider vinegar, 1 tsp red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. Stir to combine, bring to a simmer, then reduce heat to low, cover and braise until tender, 15–20 minutes. Stir occasionally; add a little extra stock or water if it becomes dry.

Taste and adjust seasoning. Keep warm until ready to plate.

Pat 4 catfish fillets dry with paper towels. Season both sides with 3 tbs blackening seasoning, 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the spices gently to adhere.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbs olive oil and 2 tbs unsalted butter; when butter foams and oil shimmers, add the fillets presentation-side down (skinless side up) in a single layer. Cook without moving 3–4 minutes until a deep crust forms.

Carefully flip fillets and reduce heat to medium. Add remaining 2 tbs butter to the pan along with 3 smashed garlic cloves. Spoon the melted butter over the fillets and cook 2–3 more minutes until fish flakes easily and reaches an internal temperature of 145°F (63°C). Transfer fish to a warm plate and tent lightly with foil.

To make the pan sauce, keep the skillet over medium heat. Add 1 tbs hot sauce and 1 tbs fresh lemon juice to the pan drippings, scraping up browned bits with a wooden spoon. Swirl in any accumulated pan butter and chopped parsley. Taste and adjust hot sauce or lemon as desired. Remove from heat.

Spoon the spicy butter pan sauce over the catfish fillets.