Blackstone Blackened Fish with Cheesy Grits
Make this easy Blackstone blackened fish on the griddle with only 3 ingredients! Or for a full meal that’s restaurant-worthy, add the cheesy grits and Cajun sausage vegetable topping to create one epic griddle dinner!
Servings: 2 people
Ingredients
- 2 fish filets *about 8 ounces each - We used catfish filets.
- Kinder's Blackened Seasoning *enough to liberally season fish filets
- 3 tablespoons butter
For the Cheese Grits:
- 1 cup corn grits (aka polenta)
- 2 cups water
- 1 cup half & half
- 1 tablespoon chicken base *like chicken flavored Better Than Bouillon
- ½ cup smoked gouda shredded - or substitute all cheddar
- ½ cup sharp cheddar cheese shredded
- 2 tablespoons butter
- pinch of salt and pepper
For the Cajun Sausage Topping:
- 1 link Cajun sausage (about 7 ounces) about ¼" dice
- ½ tomato diced
- ½ fresh jalapeno seeded and diced
- ¼ green bell pepper diced
- ¼ onion diced
Instructions
- Make the cheese grits. Bring 2 cups water, 1 cup half & half, and chicken bouillon up to a boil. Stir in 1 cup of corn grits. Cook for about 5-7 minutes, stirring occasionally, until grits have thickened. Turn off the heat, and add butter and shredded cheeses. Stir well. Season with a pinch of salt and pepper.
- Prep the griddle and the fish. Heat griddle on medium to about 350-400℉. Season both sides of the fish filets liberally with the blackening seasoning. Melt about 3 tablespoons of butter in a small saucepan.
- Make the Cajun sausage and vegetable topping. Add about 1 tablespoon of avocado oil to the heated griddle and spread it around with your spatula. Add the diced bell pepper, onion, tomato, and jalapeño to the griddle. In a separate area, add the diced Cajun sausage. Sauté the sausage and vegetables separately until the sausage has developed a nice char and the vegetables are tender. Combine the sautéed veggies and sausage and move to the cooler zone of the griddle to keep warm.
- Adjust the griddle temperature for the fish. Turn the heat of the griddle up to about 475-500℉.
- Cook the blackened fish. When the griddle is up to a higher temp, pour about 1/2 of the melted butter over the top (presentation side) of the seasoned fish filets. Place the fish, butter side down, on the griddle to cook. Cook fish on the first side (presentation side) until about 70-80% cooked through so that a nice crust can develop. Then, flip fish to the second side and cook until done.
- Plate the blackened fish and cheese grits. Spoon some of the cheese grits on the bottom of the plate. Lay a piece of blackened fish on top of the grits. Spoon some of the Cajun sausage and veggie topping on top of the fish. Garnish with sliced green onions or chopped celery leaves. Enjoy!
Notes
- We used catfish for this griddle blackened fish recipe, but you can also substitute tilapia, redfish, cod, salmon, or flounder.
- If you don't have smoked gouda, you can use all sharp cheddar cheese (1 cup). Grating your own block cheeses is preferred.
- This recipe yields extra cheese grits. Refrigerate leftover grits covered for up to 1 week.