CATFISH AND GRITS

Name: CATFISH AND GRITS
Cuisine: American
Ingredients: 4 U.S. Farm-Raised Catfish Fillets; 1 Lemon; Blackening Seasoning; Oil for cooking; 4 Ears of Corn; 1/2 Stick of Butter; 1 Onion, diced; 3 Cloves Garlic, minced; 3 Cups Chicken Broth; 1 1/2 Cups Heavy Cream; 1 Cup Yellow Corn Grits; 1/2 Block Cream Cheese; 1/4 Cup Parmesan Cheese; 1/2 Stick of Butter; 1 Onion, diced; 1 Red Bell Pepper, diced; 4 Cloves Garlic, minced; 1 Tbsp Flour; 1 Tbsp Tomato Paste; 1 Cup White Wine (optional); 1/2 Quart Heavy Cream; 1 lb. Crawfish Tails with Fat; 1/8 Cup Green Onion, sliced; Seasoning of Choice

5 steps

🐟 Elevate your seafood experience with our Sautéed U.S Farm-Raised Catfish served over Sweet Roasted Corn Grits! 🌽 But wait, there's more! We're taking it to the next level with a luscious Crawfish Cream Sauce that's simply irresistible. 🦞 It's the perfect blend of Southern comfort and gourmet flair, all in one plate.

Updated at: Wed, 27 Sep 2023 19:17:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories5557.9 kcal (278%)

Total Fat462 g (660%)

Carbs188.2 g (72%)

Sugars56.8 g (63%)

Protein199.7 g (399%)

Sodium6873.5 mg (344%)

Fiber14 g (50%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare the Corn: Shuck and clean the corn. Lightly oil and season, then roast at 425°F until golden brown. Once cooled, cut the kernels off the cob.

Step 2

Make the Grits: Melt butter in a saucepan. Sauté the onion until soft, then add garlic and cook until softened. Add chicken stock and heavy cream. Season and bring to a simmer. Add the roasted corn kernels and simmer for 5 minutes. Stir in the grits and cook until tender. Adjust seasoning, remove from heat, and mix in cream cheese and Parmesan. Set aside.

Step 3

Prepare the Crawfish Cream Sauce: Melt butter in a pan. Sauté onions and red bell pepper until soft. Add garlic and cook until softened. Stir in flour to form a roux and cook for 5 minutes. Add tomato paste and brown for 4-5 minutes. Deglaze with white wine (if using), then add heavy cream and seasoning. Cook until thickened. Add crawfish tails and cook for another 3 minutes. Remove from heat and stir in green onions.

Step 4

Sauté the Catfish: Dry the catfish fillets with a paper towel and season both sides lightly. Melt a small amount of butter and add oil to a hot pan. Place fillets two at a time, belly side down, and cook until a nice crust forms. Flip and cook to your desired doneness.

Step 5

Assemble and Serve: Plate with a layer of corn grits at the bottom, place the sautéed catfish on top, and finish with a generous spoonful of crawfish cream sauce. Garnish with sautéed lemon and parsley.

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