Ahhhh fish and grits…a true southern comfort classic! There is just something about this dish that does it for me. It doesn’t matter what I’m going through at the time, when I sit down to a bowl of flavorful, creamy cheese grits and cajun fish, everything feels “alright” Yep it’s that deep for me lol.
This fish and grits dish was a big part of my childhood. We had it almost every week. There are so many ways to spin this recipe by adding different seasonings and cheeses to the grits or cooking the fish a different way, like deep frying in cornmeal.
Half n Half gives these grits a super creamy texture. Added spices, chicken broth and cheese kicks up the flavor.
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| Cajun Fish and Savory Cheese Grits: Food for the soul |
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| These savory cheese grits are loaded with flavor! |
DIRECTIONS
Watch me make this cajun fish and savory cheese grits from start to finish!
The Recipe
Cajun Fish and Savory Cheese Grits
By Divas Can Cook
Ingredients
- Easy Cajun Fish( I never measure the spice ingredients. Season only one side generously)
- 2 tilapia fillets, thawed
- Olive oil
- 2 cloves garlic
- salt
- Cajun seasoning
- Old bay seasoning
- Parsley
- Black pepper
- Onion powder (optional)
- Oregano (optional)
- Butter
- Savory Grits
- 1 cup chicken broth
- 1 cup water
- ½ cup half n half
- ½ cup grits (5-minute Quick Cooking Grits)
- 1-2 Tablespoons butter
- ⅛ teaspoon paprika
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon white pepper
- ½ cup cheddar cheese
- 2 dashes hot sauce
- salt to taste
Instructions
- Brush thawed fillets with olive oil.
- Top with fresh minced garlic and a sprinkling of salt.
- Sprinkle generously with Cajun seasoning, Old Bay Seasoning, parsley, & black pepper.
- Melt butter in a skillet over medium heat.
- Add fish to skillet. Cook for about 5-7 minutes. Cooking time will depend on the thickness of the fish. Flip fish & cook for 2-3 minutes until fish is firm and flaky.
- While cooking, season the other side with onion powder and a little bit of oregano if desired.
- Add a thin slice of butter on top of fish.
- When fish is firm and flaky it’s done.
- Place on a plate and cover with foil to keep the fish warm.
- In a saucepan, add chicken broth, water and half n half.
- Bring to a boil.
- Add the grits slowly while whisking. Continue whisking while adding all the grits.
- Reduce heat to low.
- Cover and simmer for 10-15 minutes.
- Stir the grits frequently while cooking.
- Remove from heat and stir in butter.
- Stir in paprika, garlic powder, onion powder, & white pepper.
- Stir in cheddar cheese.
- Add some salt if desired.
- Add a few drops of hot sauce.
- Serve immediately.
I wish I could attach a pic of my version of this recipe with baked steel house trout at 425. I added parmesan sprinkled asparagus. The meal turned out even better than I’d hoped. I adored the southern cajun flavor. So glad to have found this gem of a website. I too enjoy cooking & learned from my grandmoms using fresh from the gardens ingredients. Idle hands snapped peas & peeled potatoes.
I just made this recipe for my husband; and he and I both absolutely loved it. I used Cod fish instead, but followed your time frame. Everything came out perfect!!! I will definitely be repeating this recipe several times. Thanks a million
I can’t wait to try this!! Thanks for the recipe.
Fantastic meal that cured my winter Monday blues!