Blackened Catfish and Grits with Spinach Recipe

Catfish and Grits from The Hungry Goddess

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!

Blackened Catfish and Grits with Spinach & Tomatoes from The Hungry Goddess


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