Technically, South Florida is not really part of the South. Our culture is different and food and diverse traditions, but when the fishmonger carries fresh catfish, I can’t think of anything but SOUTH.
This blackened catfish and grits with spinach recipe was super easy and super tasty. I did a light blackening seasoning on the fish in deference to requests here and then pan-fried those babies. A favorite for blackening fish is Chef Paul Prudhomme’s Blackened Redfish Magic – tons of flavor, a bit of spice, and exactly what I wanted. Corn Grits from Bob’s Red Mill is my go-to for all things grits and polenta, with just a touch of sharp white cheddar cheese to make it interesting. Garlic, spinach, and sauteed tomatoes made for a delish vegetable addition and melded perfectly with the grits and fish.
The response at home: When can we have it again?
My job here is done. Off to buy more catfish. Happy Monday!
- 2 pounds of fresh catfish (spring and summer are best seasons to get it fresh)
- Fresh Spinach
- 1 pint of small heirloom tomatoes
- 2 cloves of garlic minced
- 2 tablespoons of butter (my preference!) or Extra Virgin Olive Oil
- Bob’s Red Mill Corn Grits (I used a cup)
- 1/2 cup of sharp white cheddar cheese shredded
- Chef Paul Prudhomme’s Blackened Redfish Magic or other blackening season to your taste
- Salt and Pepper
Prepare the corn grits according to package direction and add the cheddar cheese, salt and pepper at the end. Heat a pan to medium, add butter or EVOO and garlic for a few minutes and then add and lightly saute the spinach and tomatoes. While the veggies are cooking, liberally and to taste, sprinkle the blackening spice on the catfish. Heat a pan to high heat with butter or oil in it. When the pan is hot, fry the catfish until just done. I did about 6 minutes on one side and 4-5 minutes on the second side. Serve fish with grits and veggies and ENJOY!