Blackened Catfish

with Cheddar Cheese Grits & Greens

Blackened Catfish
Serves : 2
Calories : 556

Ingredients

2 Catfish Fillets
½ C. Diced Yellow Onion
½ Lemon
2 Garlic Cloves
8 oz. Collard Greens
1/2 C. Shredded Cheddar
1 Packet Blackened Seasoning
1/2 C. Yellow Grits
1/2 C. Half and Half
1.5 Tbsp Unsalted Butter


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!

Serves : 2
Calories : 556

Ingredients

2 Catfish Fillets
½ C. Diced Yellow Onion
½ Lemon
2 Garlic Cloves
8 oz. Collard Greens
1/2 C. Shredded Cheddar
1 Packet Blackened Seasoning
1/2 C. Yellow Grits
1/2 C. Half and Half
1.5 Tbsp Unsalted Butter


Protein Substitutions
Chicken Breast
Pat chicken dry, season with salt and pepper. Heat 1/2 Tbsp. olive oil over medium heat and cook 3-4 minutes per side. Follow recipe instructions as written.

Mahi-Mahi
Pat the fish dry with paper towels and season on both sides with salt and pepper to taste. Heat 1 Tbsp. olive oil in a large pan over medium- high heat. Place fish in the pan and cook 3-4 minutes per side, or until cooked through and meat flakes away when probed with a fork.

Shrimp
Pat dry and season with blackened seasoning to taste. Heat 1 Tbsp. olive oil over medium-high heat and cook 1-2 minutes tossing frequently until opaque and cooked through.

Pork Chop
Pat dry, season with blackening seasoning to taste. Heat 1/2 Tbsp. olive oil over medium heat and cook 2-3 minutes per side. Follow recipe instructions as written.

Vegan Fish
Toaster oven 425 F 10 minutes per side.

Portobello
Preheat oven to 400° F. Use a damp cloth to clean the tops, then remove the stem and gills from the mushrooms. Brush with olive oil and season with salt, pepper. Place in the oven gills up and cook for about 15-20 minutes.
Nutritional Information
Chef's Tips

For easier clean up, you can also bake the fish on a lightly greased, foil lined baking sheet in a 425 F oven for 10-15 minutes or until fish flakes easily with a fork. It can bake while the grits are cooking!

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