Blackened Catfish with Jalepeno Cheddar Grits

This dish is full of flavor, and is a hearty meal fit for a southern king. Grits are cooked in a “dirty water” and make salty and spicy. Tender collard greens and a bright tomato salad liven up the dish to bring it next level.

Serves 4

Time: 40 minutes

INGREDIENTS NEEDED FOR DISH:

·        4 Catfish Fillets

·        Blackening Seasoning

o   2 tbsp smoked paprika

o   3 tsp salt

o   2 tsp onion powder

o   2 tsp garlic powder

o   2 tsp cayenne

o   1 ½ tsp white pepper

o   1 ½ tsp black pepper

o   1 tsp dried thyme

o   1 tsp dried oregano

·        2 cups collard greens, chopped

·        4 slices thick cut bacon, chopped

·        1 small white onion, minced

·        2 cloves garlic, minced

·        1 cup white corn grits

·        1 cup whole milk

·        3 cups chicken stock

·        1 cup sharp white cheddar

·        3 fresh jalpenos, seeded, cored and minced

·        ¼ cup unsalted butter

·        Remoulade Sauce

o   2 tsp lemon juice

o   2 scallions chopped

o   3 tbsp whole grain mustard

o   2 tsp Lousiana Hot Sauce

o   ¼ cup fresh parsley, chopped

o   1/3 cup mayonnaise

·        Green cherry tomatoes, chopped in quarters

·        Parsley

·        Balsamic Vinegar

·        Olive   OIl

1.       In a medium pot, add vegetable oil to medium high heat to just coat the bottom of the pan

2.       Add onion, garlic, and jalepenos to the pot and saute until translucent

3.       Add whole milk and chicken stock and bring to a boil, this is your “dirty water”.

4.       Meanwhile, in a separate pot on medium high heat, add chopped bacon and cook until crispy.

5.       Lower heat to medium low, and add collard green. Stir to coat in the bacon grease and slowly sweat. Stirring every few minutes until tender. Remove from hear and add lemon zest.

6.       Once the ‘dirty water’ is boiling, add the grits, and lower the heat to a medium low. Stir constantly until creamy. Add more chicken stock if necessary.

7.       Add cheese and butter just as the grits finish cooking, about 20 minutes. Lower heat to low to keep warm until serving.

8.       Coat the catfish fillets with blackening seasoning, making sure to pat the spices in and each piece is well coated.

9.       In a large skillet, heat vegetable oil until barely smoking. Add the fillets, and careful to not overcrowd the pan. Work in batches if you have to.

10.    Cook fillets 3-4 minutes per side

11.    In a small bowl, combine cherry tomatoes, parsley, balsamic, and olive oil. Set aside.

12.    To plate, add grits to a shallow bowl, add collard greens on top. Lay the catfish on the greens, then garnish with remoulade and tomato salad.