Blackened Catfish with Creamy Grits and Collard Greens
G
Grant Ebert
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Tonight, we're making Blackened Catfish with Creamy Grits and Collard Greens! This flavorful meal requires about an hour, with no advanced prep needed. Start by prepping your collards and getting them simmering. Then, focus on the creamy grits while blackening the catfish for a spicy kick. Remember, constant stirring is key for perfect grits! Serve it all together with a lemon wedge. You've got this!
Meat, Eggs, & Dairy
- 4 fillets catfish
- 4 tablespoons butter
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese
Fresh Produce & Herbs
- 1 bunch collard greens
- 1 yellow onion
- 1 lemon
Seasonings & Spices
- 4 cloves garlic
- 2 tablespoons blackening seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
Pantry Items
- 1 cup stone-ground grits
- 4 cups chicken broth
- 2 tablespoons olive oil
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