Last month, Eric & I visited my sister, Diane, at her Florida home. While there, we explored a few botanical gardens and a state park, went kayaking and to the beach, and hung out around her pool. We went out to eat a few times. And we cooked.
Eric & Diane both enjoy cooking. They cooked together 3 or 4 times throughout the week. Naturally, we ate a lot of seafood while in Florida. One of the dinners Eric & Diane cooked together was blackened fish. It was accompanied by cheesy grits with a side of roasted broccoli. We used tilapia for the fish this time but have also prepared the dish with salmon. Tilapia is a mild, white freshwater fish, that is firm and slightly sweet. The fish was flavored with blackening seasoning. This seasoning toasts as the fish cooks and forms a deeply seasoned and slightly crusty layer. The cheesy grits pair well with the slightly spicy fish.
Blackened Tilapia with Cheesy Grits
Blackened Tilapia with Cheesy Grits (adapted from cooking.nytimes.com) Total Time Required: 45 minutes, Yield: 4 servings
Ingredients:
Fish
- 5 tablespoons blackening seasoning
- 1/2 to 1 teaspoon ground cayenne, depending on heat preference
- 4 (5 to 6-ounce) skinless tilapia fillets
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- sliced scallions for garnish
- lemon wedges, for serving
Cheese Grits
- 3-1/2 cups chicken stock
- 1 teaspoon kosher salt, plus more to taste
- 1 cup grits
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1 cup grated sharp Cheddar cheese, plus more for garnish
- 1/2 teaspoon freshly ground black pepper
Directions:
Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat them. Allow the fish to sit for 15 minutes at room temperature.
Season the fish.
While the fish sits, make the cheese grits. Bring the chicken stock and salt to a boil in a large saucepan over high heat. Add the grits and cook according to the package directions.
Cook the grits according to the package directions.
Allow the grits to thicken, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep the grits warm over the lowest heat possible until the fish is ready to serve.
Stir in the milk, butter, and cheese then season the grits.
Heat a large cast-iron skillet with the olive oil and butter over medium-high heat. Add the fish fillets.
Cook the fish.
Cook the fish until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
The fish is done when the seasoning is darkened and the fish flakes easily.
Divide the grits between the individual plates and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.
Serve the fish with the grits.
Meals always taste better when family gathers together! ~Linda
Blackened Tilapia with Cheesy Grits (adapted from cooking.nytimes.com) Total Time Required: 45 minutes, Yield: 4 servings
Ingredients:
Fish
- 5 tablespoons blackening seasoning
- 1/2 to 1 teaspoon ground cayenne, depending on heat preference
- 4 (5 to 6-ounce) skinless tilapia fillets
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- sliced scallions for garnish
- lemon wedges, for serving
Cheese Grits
- 3-1/2 cups chicken stock
- 1 teaspoon kosher salt, plus more to taste
- 1 cup grits
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1 cup grated sharp Cheddar cheese, plus more for garnish
- 1/2 teaspoon freshly ground black pepper
Directions:
Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat them. Allow the fish to sit for 15 minutes at room temperature.
While the fish sits, make the cheese grits. Bring the chicken stock and salt to a boil in a large saucepan over high heat. Add the grits and cook according to the package directions.
Allow the grits to thicken, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep the grits warm over the lowest heat possible until the fish is ready to serve.
Heat a large cast-iron skillet with the olive oil and butter over medium-high heat. Add the fish fillets. Cook the fish until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
Divide the grits between the individual plates and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.