Blackened Catfish with Sweet Potato Grits
October 19, 2022
4 Louisiana Catfish Fillets (~ 1 ½ lbs)
4 tsp Blackening Seasoning
2 Tbsp oil
1 large sweet potato (~ ½ lb)
3 c unsalted chicken broth
1½ c heavy cream
1 c stone-ground white or yellow grits
4 Tbsp unsalted butter, plus more for serving
¼ c C’est Tout Dried Trinity Mix
1 c Smoked Gouda (Peace, Love, & Smoke)
½ tsp kosher salt, or to taste
1 tsp black pepper, divided
Place a rack in middle of oven; preheat to 400°. Wrap sweet potato tightly in foil and bake on a small rimmed baking sheet until a knife slides very easily into flesh, 35–45 minutes. Let cool.
Bring broth and cream to a simmer in a large saucepan over medium heat.
Meanwhile, season catfish fillets with Blackening Seasoning and heat cast iron pan with 2 tbsp oil.
Whisk grits into broth mixture, making sure there are no clumps. Add C’est Tout. Cook, still over medium heat, whisking often, until thick and creamy but with a little bite, 25–30 minutes. Add butter and smoked Gouda.
Unwrap sweet potato and peel. Transfer flesh to a medium bowl and mash until creamy and smooth (you should have about 2 cups). Add to grits and blend. Season as needed.
Place Catfish in hot skillet for 2-3 minutes on each side until done.
Transfer grits to a large shallow bowl; top with a pat of butter and season with more pepper. Top with Blackened Catfish.
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