National Catfish Day – Blackened Catfish with Red Grits
Grits aren’t just for breakfast anymore! Try out this under 30 minute spiced-up catfish recipe with a hearty side of tomato grits for a home cooked dinner that is easy to cook and probably a little different your everyday meals.
Blackened Catfish with Red Grits
Yield: 2 Servings
Cook Time: 30 Minutes
Ingredients for Red Grits:
- ½ teaspoon Spanish smoked paprika
- ¼ teaspoon garlic powder
- 1 teaspoon tomato paste
- 1 tablespoon olive oil
- ½ cup yellow old fashioned grits
- 2 plum tomatoes, diced
- 2 ounces tomato paste, mixed with 1 cup of water
- 1 teaspoon chicken base mixed with 1 cup of water
- 2 cups baby spinach
- ¼ cup shredded pecorino romano
Ingredients for Blackened Catfish:
- 1 tablespoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 6-ounce catfish filets
- 2 teaspoons butter
- salt and pepper
- 2 teaspoons vegetable oil
- 1 lime, cut into wedges
1. Cook the Grits
Heat olive oil with paprika, garlic powder and 1 teaspoon tomato paste in medium size pan on medium low heat. Add grits and cook for 1 minute, toasting and stirring constantly.
2. Add Tomatoes and Spinach
Mix in diced tomatoes and continue cooking and stirring for 2 minutes. Pour in 2 ounces tomato paste (mixed with 1 cup water) and chicken base (mixed with 1 cup water). Simmer for 10 minutes. Fold in spinach. Remove from heat and finish with pecorino romano, and salt and pepper to taste.
3. Season Catfish
Combine the paprika, oregano, garlic powder and ¼ teaspoon salt in a small bowl. Sprinkle both sides of fish with the spice mixture.
4. Cook Catfish
Heat vegetable oil in a large pan over high heat. Add fish and cook for 2-3 minutes on each side. After flipping the fish, put a pat (about 1 teaspoon) of butter on top. Let the butter melt as the fish finishes cooking.
Squeeze lime onto the fish and serve with grits.
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