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’ve made this twice now: once substituting the fish for shrimp (cooked the same way with the same seasonings) and then again with the tilapia. Both were bomb. The second time around I added cayenne pepper and garlic salt to the grits. Mmm mmm good. This is the only way I’m cooking my grits from now on!
Thanks for the perfect instructions. My husband and son loved this. I sautéed some chopped Napa cabbage to serve as our main vegetable. I think the mild flavor of the cabbage let the wonderful fish and grits stand out.
I LOVE this and come back to it over and over. I moved to another country and brought my seasonings with me. I making it with that fabulous topping for ten of my friends and can’t wait till they get hooked, too! Love your presentation and energy.
Have not yet made this, but it is exactly what I was looking for. I am a new convert to cheese grits as it is one of the favorite dishes I have found where my son attends college, Memphis!! Your presentation and honesty in the preparation phase won me over for sure!! Will let you know how my very picky eaters respond!!
This meal was DELICIOUS! I am so glad you posted this recipe! Thank you! I’ll be making this many times in the future.
Just made this for my boyfriend and he said it was ON POINT!
I made this for my boyfriend and his sister and neice and needless to say it was a BIG HIT. Even his 10yr. old niece, who is very picky, cleaned her plate. I followed the recipe to the T and added pineapple salsa on top of the talapia. I also put a little Louisiana Remoulade sauce on the side. PERFECTO!!! Made a talapia salad with the leftovers.
Savory Fish and Savory Cheese Grits. It was Awesome. Took minimal time to prepare. So good I made it two days in a row. Definitely will add to breakfast selections. Thank you keep the recipes coming. Divas most definitely can cook.
YOU’VE DONE IT AGAIN….
I did not have tilapia so I substituted it with shrimp. Other than that I followed the recipe . I was born and raised in Louisiana and the flavors did not disappoint. Amazing doesnt do it justice… I only made enough for me and my boyfriend to eat once and I was extrememly upset that there was none left for seconds. Definitely a staple in my household!Making this again next week!!!!!!!