Blackened Catfish

Prepare Your Ingredients
Bring a large pot of water to a boil.
Wash and dry your produce.
Mince 2 garlic cloves.
Remove thick stems from the greens (if needed) and roughly chop the leaves.
Pat the catfish fillets dry with a paper towel.
Season both sides of the fish with blackened seasoning to your liking.

Cook the Greens
Add greens to boiling water and allow to boil 15 minutes, then drain and set aside.
In the same pot you cooked the greens, melt ½ Tbsp. butter over medium heat.
Add the onions and cook, stirring occasionally until they begin to soften.
Increase heat to medium-high, add the garlic, greens, and a little salt and pepper (add oil if pan dries).
Saute 3 - 5 minutes stirring frequently.
Drizzle with the juice of ½ lemon and remove from heat.

While the Greens Cook Make the Grits
In a medium pot, bring 1.5 cups of water, half and half, and a bit of salt and pepper to a boil. Once boiling, reduce heat to low, slowly stir in the grits and cover.
Cook covered, stirring occasionally for about 15 minutes, or until grits are thick and smooth. Turn off heat, stir in the cheese until melted, and allow to rest 5 minutes.
Add remaining butter and stir until completely smooth.

Cook the Fish
In a large pan, heat about 1 Tbsp. olive oil over medium-high until hot.
Add the catfish, and cook 3 to 4 minutes per side, or until cooked through and flakey when probed with a fork.

Plating
Serve the greens around the outside of your plate with the grits in the center. Cut the fish in half at an angle and place over the grits. Add a little lemon juice if desired. Enjoy!