Blackened Fish With Quick Grits Recipe
"Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet It’s particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke..."
INGREDIENTS
•
1 tablespoon plus 1 1/2 teaspoons sweet paprika
•
1 tablespoon freshly ground black pepper
•
2 1/4 teaspoons dried thyme
•
2 1/4 teaspoons dried oregano
•
1 1/2 teaspoons garlic powder
•
1 1/2 teaspoons kosher salt (Diamond Crystal)
•
1/2 to 1 teaspoon ground cayenne, depending on heat preference
•
4 (5 to 6-ounce) skinless white fish fillets, such as snapper, catfish, trout or tilapia
•
1 tablespoon extra-virgin olive oil
•
1 tablespoon unsalted butter
•
Sliced scallions, for garnish
•
Lemon wedges, for serving
•
3 1/2 cups low-sodium chicken stock or water
•
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
•
1 cup quick-cooking grits
•
1/2 cup whole milk
•
2 tablespoons unsalted butter
•
1 cup grated sharp Cheddar, plus more for garnish
•
1/2 teaspoon freshly ground black pepper
Comments & Reviews
Just A Pinch Sweepstakes