Blackened Fish With Quick Grits Recipe (2024)

Not crazy about the quick grits. Since the fish has to sit for 15 minutes anyway, why not start regular grits at the beginning of recipe if you have them. Make a salad while the fish is sitting and the grits are simmering. Then, the grits will finish off while you're cooking the fish. It's seriously will only add 1 minute and lots more flavor - and a salad! I'm southern and a former chef, so all about real grits and making every minute count when I'm cooking. Might not be for everybody. Cheers!

"No self-respecting southerner uses instant grits. I take pride in my grits." My Cousin Vinny

My local fishmonger has a sign on the wall:Tilapia is not seafood

After years, decades of using quick grits, I now only use Carolina stone ground mixed (yellow and white) grits. All the difference in the world.

Texan here who grew up eating grits. There’s a difference between quick grits and instant grits. Instant grits are for camping or emergencies and are prepared like instant soup, by pouring boiling water in and waiting one minute. They’re not great. Quick grits must actually be cooked, and are delicious and creamy. Just a much shorter cooking time than raw grits. So no need to be all precious about it.

Using low sodium chicken stock and salting the grits yourself allows you to control the amount of salt.

You can get closer to the real thing by cooking with clarified butter--no need for olive oil. After you've coated the fish with the spice mix, melt 6 tbs butter in the microwave. By the time the fish is ready to cook, the fat solids will have collected at the bottom of the dish. Cook using the fat-free butter in the top half of the dish (about 4 tbs), and you will have a smoke-free, all-butter cooking experience. Catfish and similar will cook fine on high heat.

Loved this seasoning on some wonderful halibut we had been gifted. We had regular grits on hand so used those and did not use the chicken stock- just water- in the grits. Quick-sautéed some kale in the same pan as the fish for about a minute with a squeeze of half a lemon to add some greenery - worked great!

Note to commenters that there is a big difference between instant and quick grits! The two are not interchangeable. In my experience quick grits are actually quite yummy and close to regular grits and instant grits are terrible.

Southerner here: Tennessean by birth, Mississippian by trade. I’ve grown up with grits and would like to add that quick / instant grits can actually be quite tasty (provided you add enough cream and *butter*) Whole milk is great but half & half works well, too. Happy eating, y’all!

Cooking regular grits or polenta--not quick cooking ones-- in a double boiler is a life-changer, no need to stand and stir. Just throw the liquid, grits and seasoning in, and put it on low heat for 45 minutes. Do it first, then start the other stuff, set the table, pour the drinks, and it's done.

Because you have better control of the saltiness. Add some, or not, based on your preference.

I agree. And cooking grits is easier than ever once I discovered I could do it in my rice cooker. I bring the water to a boil first (in my electric kettle) than add it to my grits in the rice cooker and let it go for about 20 minutes.

Made it, loved it! Make it yourself! Used salmon and it was delicious.

Why use low sodium broth and THEN add salt? Why not use regular broth and no additional salt?

Made this as directed and it was so delicious and effortless! Will definitely make it again.

Any advice about using fresh garlic instead of garlic powder?

This was quick and very good. Thanks to A Smith for encouraging the use of salmon, which needed slightly longer than the time stated in the recipe.I can't participate in the grits debate, partly because I haven't managed to track down the real thing here in the UK; and, once I have, I'll have nothing to contribute wrt authenticity, etc. Looking forward to having a go.

Excellent! Used rainbow trout. Wonderful stone ground local (Wades Mill, Raphine, VA) Bloody Butcher grits that cooked perfectly in the Instant Pot-amazed at how creamy they were with no effort/stirring!

Hi I'm British - can you help me with grits? Are they like polenta?

I make this dish with salmon and use regular polenta cooked in chicken broth and milk, with cheddar cheese stirred in at the end. Delicious!

Seventy years ago, I started to cook via my grandfather and mother; both were excellent cooks as am I. My maternal grandfather came from a French mother and a Basque father. The oldest of six children, his mother taught him to cook at a young age so he could help her feed the family. Some "old school" is forever, like it or not. Long-cooking grains, grits, polenta, barley, bulgur,oats, etc., will always trump any quick cook grain choice. That said, I cannot wait to make this delicious recipe.

Less salt in grits! otherwise ausgezeichnet.

This was great - I made it with locally available steelhead trout instead of a white fish. Served with oven roasted brussel sprouts.

Delicious! I used tilapia for the fish. For the grits I used less liquid per my package instructions (only 3 cups of stock) and did not add any milk since we are lactose intolerant (kept cheddar cheese and butter since they are virtually lactose free). Still turned out amazing. Served with sauted broccolini as a vegetable.

There is a lot of attention in these comments paid to the grits. OK instant grits are worse. So what? The problem with this recipe is the blackening, which is a simple, genius cooking method. 1st, where is the white pepper in the spice mix? That's an essential ingredient. 2nd, turn the pan up to high and leave it until it's white hot (not recommended w/o a hood). 3rd, dip the filet in butter and THEN sprinkle the spice. I also recommend using powdered thyme and oregano and less cayenne.

Add 1/4 tsp of cayenne

The quick grits cooked as directed in the recipe turned out to be delicious. Having tried many recipes for a blackening seasoning mix - including this one - I found blackening seasoning already mixed from Savory Spice (avail online) - Cajun Blackening… best I’ve ever had; makes it much easier.

Try smoked paprika in place of sweet in the blackened seasoning. Delicious recipe!

Please, if you want creamy grits, you can't just stir them in and "let simmer". The secret to creamy grits like your grandmama made is to wisk often... you family will thank you!