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–+ servings
square image of fish and grits.

The Best Fish and Grits Recipe

Pam
Tender fish fillets, perfectly seasoned with a smoky Cajun blend, are paired with creamy grits for a dish that’s as comforting as it is bold.
5 from 3 votes
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Course Main Course
Cuisine Cajun, Southern
Servings 4 people
Calories 405 kcal

Ingredients
  

  • 6 cups cooked grits can use Pimento Cheese Grits recipe below
  • 1⅓ pounds fish filets
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons Creole Seasoning or Blackened Seasoning purchase or use recipe below
  • ⅓ cup white wine or chicken broth or stock

Instructions
 

  • Prepare grits according to package instructions or recipe. Keep warm.
  • Pat fish filets dry and brush with oil. Sprinkle as liberally or lightly as desired with seasoning. Pat. Turn and repeat on other side.
  • Heat remaining oil in skillet (not non-stock) to between medium and medium high heat.
  • Cook fish in skillet 2-3 minutes per side or until flaky and opaque in center. Remove from heat.
  • If pan sauce is desired, deglaze with wine or broth, scraping bottom and sides of skillet.
  • Serve fish over top of grits with pan sauced spoon on top if desired.

Notes

  • If desired, grits can be made from this Pimento Cheese Grits recipe. 
  • If desired, seasoning can made from this blackened seasoning recipe. 
  • White wine, chicken stock, or broth may be used to make the optional pan sauce.
  • Garnish with green onions or parsley, if desired.
  • Grits can be made with water, skim milk, 1%, 2% or whole milk or half and half or heavy cream. 

Nutrition

Calories: 405kcalCarbohydrates: 52gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 38mgSodium: 36mgPotassium: 749mgFiber: 3gSugar: 1gVitamin A: 1101IUVitamin C: 3mgCalcium: 21mgIron: 3mg
Keyword fish, grits
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