Blackened Catfish with Spicy Cheese Grits Recipe

Blackened Catfish with Spicy Cheese Grits and Creole Sauce is a flavorful dish that combines seasoned catfish with creamy grits and a zesty sauce.

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In a medium pot, bring 4 cups of water to a boil. Add a pinch of salt and slowly stir in the stone-ground grits. Reduce heat to low and cook for about 20-25 minutes, stirring often to avoid lumps.
Add the shredded cheddar cheese, butter, heavy cream, and hot sauce (if using) to the grits. Mix well and set aside, keeping warm.
Pat the catfish fillets dry with paper towels. Rub each fillet with olive oil and coat generously with blackening spice on both sides.
Heat a large skillet over medium-high heat. Once hot, add the seasoned catfish fillets. Cook for about 4-5 minutes per side, or until the fish is cooked through and has a charred crust. Remove from the skillet and set aside.
In the same skillet, add the diced onion, bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are softened.
Stir in the drained diced tomatoes, Worcestershire sauce, and Cajun seasoning. Cook for an additional 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
On each plate, spoon a generous portion of the spicy cheese grits. Top with a blackened catfish fillet and drizzle the Creole sauce over the top.
Finish with a sprinkle of fresh parsley for a pop of color and added freshness.