TasteToronto | Southern Blackened Tilapia and Grits

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Southern Blackened Tilapia and Grits

Easy

Southern Blackened Tilapia and Grits

Nadia Boachie

Nadia Boachie

Instagram
Southern Blackened Tilapia and Grits

Method

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.

Tags:

Toronto Recipes

Southern Cooking

Best Fish and Grits Recipes

Fish and Grits

Southern Blackened Tilapia and Grits

Easy

Southern Blackened Tilapia and Grits

Nadia Boachie

Nadia Boachie

Instagram
Southern Blackened Tilapia and Grits

Yields:

Serves 2

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 30 mins

0.0

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Main Dishes

Ingredients

Grits

  • 1 cup white or yellow grits 

  • 2 cups chicken broth

  • 1 cup water

  • 2 cups full-fat milk

  • 2 tablespoons unsalted butter

  • 1 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 -1/2 cup heavy cream (optional)

  • 1/2 cup grated cheddar (optional)

  • Salt, to taste 

Blackened Tilapia

  • 2 whitefish fillets, such as tilapia

  • 2 teaspoons black pepper

  • 1 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • 1 teaspoon salt

  • 1/2 teaspoon cumin 

  • 1/4 teaspoon cinnamon 

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried parsley 

  • Fresh Italian parsley, chopped for garnish

  • 3 tablespoons unsalted butter 

  • 1-2 tablespoons vegetable oil

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Method

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.

Tags:

Toronto Recipes

Southern Cooking

Best Fish and Grits Recipes

Fish and Grits

Southern Blackened Tilapia and Grits