Fish and Grits

Step 1

Brush the catfish lightly with oil and season it with salt and preferred seasoning (creole or blackened)

Step 2

Preheat a large heavy skillet over medium heat for about 2 minutes, then add butter. For the health-conscious, you may use cooking oil.

Step 3

Add the catfish to the skillet or cast iron and for about 3-4 minutes on each side or until the desired degree of doneness is reached. Remove and set aside.

Step 4

Lightly clean skillet if there are any major burns.

Step 5

Add 1-2 tablespoons of oil to the skillet. Followed by garlic, tomato, bell pepper, and green onion. Saute for about 2-3 minutes.

Step 6

Pour in chicken broth and lemon juice, and add Creole Seasoning and adjust to taste. Adjust seasonings with salt and pepper to taste.

Step 7

Start by adding bay leaf, water, milk, and salt to a heavy saucepan. Bring to a boil.

Step 8

Gradually whisk in the grits until you have added the whole thing to the pot, add a little at a time. Keep stirring with a whisk or spoon to prevent any lumps. You may have to remove the saucepan from heat while trying to get rid of lumps – if needed.

Step 9

Reduce heat and cook grits at a bare simmer, covered and stirring frequently, until water is fully absorbed and grits thickened about 40 to 45  minutes. The cooking time will vary depending on the grind. You may add more boiling water as needed.

Step 10

Remove grits from heat; add butter and cheese (optional) stirring with a whisk until cheese melts.

Step 11

Assemble the dish by placing the grits at the bottom of a shallow bowl - Cajun fish and its sauce. Enjoy it piping hot!