Sink your fork into the soulful flavors of the South with this classic Fish and Grits dish. Picture tender, flaky white fish, perfectly seasoned and pan-fried to a golden crisp, resting on a bed of creamy, cheesy stone-ground grits that melt in your mouth. A vibrant, mildly spicy tomato-based sauce drizzled atop completes this comforting, hearty plate that brings warmth and joy to every bite.
Whether you’re gathering for a cozy brunch or a satisfying weeknight dinner, this recipe offers versatility and flavor that appeals to all palates. Easy to prepare and fully customizable, it invites you to embrace the rich culinary heritage of southern comfort food in your own kitchen.
- A delicious blend of crispy fish and creamy, cheesy grits creates a perfect texture contrast.
- The tomato-based sauce adds a flavorful, mildly spicy kick, enhancing every bite.
- Flexible to suit mild to spicy preferences, ideal for any occasion from brunch to dinner.
- Uses simple, wholesome ingredients accessible in most grocery stores.
Ingredients
- Firm white fish fillet (1–1½ pounds): Choose catfish or tilapia for a mild, flaky texture perfect for frying.
- Stone-ground grits (1 cup): Provides a creamy, hearty base with a rustic, slightly coarse texture.
- Water (3½ cups): Essential for cooking grits to a smooth consistency without bitterness.
- Chicken or vegetable broth (½ cup): Adds depth and savory richness to the tomato sauce and grits.
- Minced garlic (2 teaspoons): Offers aromatic flavor that enhances the sauce complexity.
- Diced tomato (1 medium): Fresh tomato imparts natural sweetness and brightness to the sauce.
- Diced red bell pepper (½ cup): Provides crunch and a subtle sweetness balancing the savory elements.
- Creole seasoning (1 tablespoon): A key spice blend that brings authentic Southern flavor and mild heat.
- Lemon juice (1 lemon): Adds acidity and brightness to cut through the richness of the fish and grits.
- Unsalted butter (3–4 tablespoons): Enhances creaminess in grits and richness in the tomato sauce.
- Shredded white sharp cheddar cheese (1–2 cups): Melts into the grits, providing sharp, tangy depth and smooth texture.
Instructions
- Season and Prepare the Fish
Brush the fish fillets lightly with oil, then season evenly with salt, pepper, and Creole seasoning. Setting the fish aside allows the flavors to meld and ensures a well-seasoned crust during cooking.
- Make the Tomato-Based Sauce
Heat butter or oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1–2 minutes, to release its aroma. Add diced tomato, red bell pepper, broth, lemon juice, Creole seasoning, salt, pepper, and a bay leaf. Simmer gently for around 10 minutes to develop a rich, balanced sauce full of vibrant, spicy, and tangy notes.
- Cook the Grits to Creamy Perfection
In a separate pot, combine water and broth, bringing it to a boil. Gradually stir in stone-ground grits and a pinch of salt. Reduce heat to low and cook slowly, stirring frequently for 20–30 minutes until thick and creamy. This slow cooking releases the natural starches, delivering a luscious, smooth texture.
- Pan-Fry the Fish
Heat a skillet over medium-high heat and add oil or butter. Cook the seasoned fish fillets for 4–5 minutes per side until golden brown and cooked through. This method locks in moisture while creating a crispy, flavorful crust.
- Assemble and Serve
Plate the creamy grits as a base, top with the crispy fish fillets, and generously spoon the spicy tomato sauce over both. This layering ensures every forkful delivers a perfect harmony of textures and flavors.
- Use stone-ground grits for authentic texture and flavor; quick-cooking grits won’t yield the same creaminess.
- Adjust Creole seasoning to your heat preference – start mild and add more to spice it up.
- Cooking fish on medium-high heat ensures a crispy crust without drying out the delicate fillets.
Storage Tips
Store leftover fish and grits separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to maintain creaminess and avoid drying out the fish.
Serving Suggestions
Serve with a simple green salad or sautéed greens like collards or kale. A crisp white wine or light lager pairs beautifully, balancing the dish’s richness and spice.
- For extra flavor, marinate the fish briefly in lemon juice and Creole seasoning before cooking.
- Adding a pinch of smoked paprika to the grits can introduce a subtle smokiness enhancing depth.
- Fresh herbs like parsley or chives sprinkled on top add color and freshness to the final plate.
FAQs
- What type of fish works best for Fish and Grits?
Firm white fish like catfish, tilapia, or cod are ideal as they hold together well during frying and have mild flavors that complement the dish.
- Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free when using gluten-free Creole seasoning and broth—always check labels to be certain.
- How creamy should the grits be?
The grits should be smooth and creamy but still hold some body, not soupy. Slow cooking releases starches that create the perfect texture.
- Can I use quick-cooking grits instead of stone-ground?
While quick-cooking grits save time, they lack the rich texture and flavor of stone-ground grits and may become mushy.
- Is this dish spicy?
The dish has mild to moderate spice depending on how much Creole seasoning you use. It’s easy to adjust heat levels to your taste.
- Can I prepare parts of this dish in advance?
Yes, you can make the tomato sauce and even cook grits ahead, then reheat gently when ready to serve for convenience.
- What can I use as a substitute for cheddar cheese?
Sharp Monterey Jack or smoked gouda work well if you want a different but complementary cheesy flavor.
Fish and Grits
Equipment
- 2 skillet one for sauce, one for fish
- 1 pot for cooking grits
Ingredients
- 1 to 1½ pounds firm white fish fillet catfish or tilapia
- 1 cup stone-ground grits
- 3½ cups water
- ½ cup chicken or vegetable broth
- 2 teaspoons minced garlic
- 1 diced tomato
- ½ cup diced red bell pepper
- 1 tablespoon Creole seasoning
- 1 lemon juiced
- 3 to 4 tablespoons unsalted butter
- 1 to 2 cups shredded white sharp cheddar cheese
- Oil for brushing fish
- Salt and pepper to taste
- 1 bay leaf
Instructions
- Brush fish fillets with oil and season with salt, pepper, and Creole seasoning. Set aside.
- In a skillet over medium heat, melt butter or oil. Sauté garlic until fragrant, then add diced tomato, red bell pepper, broth, lemon juice, Creole seasoning, salt, pepper, and bay leaf. Simmer for about 10 minutes.
- In a pot, bring water to a boil. Gradually stir in grits and salt; reduce heat to low and cook, stirring frequently, until thickened, about 20 to 30 minutes.
- Once grits are nearly done, stir in shredded cheddar cheese until melted and creamy.
- In another skillet over medium-high heat, cook the fish fillets for 4 to 5 minutes per side until golden brown and cooked through.
- Serve the cheesy grits topped with the cooked fish and spoon the tomato-based sauce over the top.
Notes
- Use firm white fish like catfish or tilapia for best results.
- Adjust Creole seasoning for desired spice level.
- Leftover grits can be refrigerated and reheated with a splash of milk.
- Sauce can be made ahead and warmed before serving.
