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Southern Blackened Tilapia and Grits
10 mins Prep Time
30 mins Cook Time
Fish and grits is a Southern classic, flavourful but quite simple to make. Traditionally, the fish is often lightly battered or breaded and fried, served piping hot on top of grits. I prefer this well seasoned blackened version, covered with an array of spices and pan-seared in a pan. In my version of classic fish and grits, the fish is basted with melted butter which acts as a great addition of flavour on top of the grits. I love this dish as the weather gets colder because it is filling, homey and just so inviting. I used tilapia but you could use any other fish like halibut or catfish if you can get your hands on it, or perhaps red snapper fillets. If you haven't had grits before, it is simply just ground corn, though not as finely ground as polenta for example. It is prepared to a thick creamy porridge-like consistency and served savoury or sweet. Of course, we have chosen a savoury preparation in this recipe. The creaminess of the grits goes perfectly well with the salty, slightly charred fish. Typically, grits are made richer because of the addition of cheese and cream, but I have opted for no cheese or cream in my grits this time. But if you wish to add a little extra umami and complexity to the flavour of the grits, add about 1/2 cup of grated cheddar in the last 5 minutes of cooking and stir well. If you want an extra creamy finish to your grits, you can also add 1/4 cup to 1/2 cup of heavy cream in the last 5 minutes of cooking your grits. Enjoy this fish and grits recipe, and if you have not been introduced to Southern cooking, this is the perfect gateway.
Directions
Grits
3 Steps
Step 1
Rinse grits with cold water and discard water of any floating bits.
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. Add all your seasoning, black pepper, garlic powder, paprika and onion powder. Cook for an additional 15 minutes or until cooked. The grits should have a bit of bite but should not be hard or raw. Remember grits are just corn so use your discretion to determine doneness. Add dried parsley.
Step 3
When the grits are cooked, add optional heavy cream and cheese and mix in over heat until desired consistency is reached (thick and creamy). Add butter, salt and more pepper to taste. Cover and place aside to keep warm.
Blackened Tilapia
3 Steps
Step 1
To make tilapia, mix all of your dry ingredients together, black pepper, salt, garlic powder, onion powder, chili powder, cumin, cinnamon, dried parsley and paprika (all spices except butter, oil and chopped fresh parsley) and sprinkle over your tilapia fillet. Make sure to coat your fillet evenly and on both sides.
Step 2
Heat a medium pan over medium to high heat. Put tablespoon of oil into the pan once it is heated. Take your fish fillets and place them in pan, cooking for about 3-4 minutes per side until done. When there is about 1 minute left of cooking, place 2 tablespoons of butter into the pan and baste the fish in butter. The spices in the pan will mix with butter creating a spiced buttery mixture in the pan which you can serve with grits.
Step 3
Serve fish over grits, spoon a bit of butter in the pan over the fish and grits. Garnish with parsley and serve hot.
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