Whether served for brunch or dinner, the well-seasoned blackened fish and tender cheesy grits will be a hit.
But that’s not the only seafood and grits dish Southerners know and love.
Fish and grits is popular, too.
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If you don’t like tilapia, you might just about any white flaky fish fillet.
Snapper and red drum would be good options, too.
These grits aren’t just another bowl of grits.
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
They are tender and toothsome, and they’re cooked with stock to deepen the flavor.
Sharp Cheddar cheese also intensifies the flavors without overpowering the fish or butting up against the blackened seasoning.
If you don’t want the cheese, this dish would be delicious without.
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
The scallions add a nice aromatic flavor, too.
What Sides Go With Fish And Grits?
skinlesstilapiaor snapperfillets, at room temperature
1/4cup(2 oz.)
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meltedunsalted butter
3oz.pre-shreddedsharp Cheddar cheese(about 3/4 cup)
4Tbsp.
Brush both sides of fillets with melted butter (1 tablespoon each) until evenly coated.
Sprinkle both of fillets with seasoning mixture until evenly coated.
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Transfer to a plate; set aside at room temperature.
Add cheese and seasoning to grits.
Cover grits to keep warm, and set aside.
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
Flip and reduce heat to medium-low.
Transfer fillets to a platter, drizzling pan sauce over top.
Tent with aluminum foil to keep warm.
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
Garnish with scallions, and serve with lemon wedges.
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
