Fish and Grits with a Creamy Cajun Sauce 🍛


Ingredients:

• 2 fillets of white fish (catfish, tilapia, or your favorite)

• 1 cup grits

• 2 cups water

• 1 tablespoon butter (for grits)

• 1/2 cup sharp cheddar cheese (optional)

• 1/2 red bell pepper, diced

• 1/2 green bell pepper, diced

• 1/4 cup heavy cream

• 1/4 cup chicken broth

• 2 cloves chopped or minced garlic

• 1/2 teaspoon smoked paprika

• 1 teaspoon Cajun seasoning

• Salt and pepper to taste

• 2 tablespoons butter (for sautéing)

• Olive oil for cooking fish

Instructions:

1. Cook the Grits:

In a pot, bring water to a simmer. Slowly stir in the grits and cook on low heat for about 20 minutes, stirring occasionally. Add butter and cheese (optional), and season with salt and pepper.

2. Prepare the Fish:

Season the fish fillets with Cajun seasoning, smoked paprika, Tony, Satam seasoning, and pepper. Heat olive oil in a skillet over medium heat and cook the fish for 3-4 minutes on each side until crispy and fully cooked. Remove from skillet and set aside.

3. Sauté the Bell Peppers:

In the same skillet, melt 2 tablespoons of butter. Add the diced red and green bell peppers along with organic chopped garlic, sautéing for 3-4 minutes until softened. Set aside.

4. Make the Creamy Sauce:

In the same skillet, pour in the heavy cream and chicken broth. Let it simmer for 2-3 minutes, adding Cajun seasoning, Tony’s , and pepper. Stir occasionally until the sauce thickens.

5. Assemble the Dish:

Serve the fish fillets on top of the creamy grits. Top with the sautéed bell peppers and drizzle with the creamy sauce. Garnish with chopped green onions or fresh herbs if desired.