Name: Blackened Red Snapper with cheese grits
Yield: Serves 4
Cuisine: American
Ingredients: Four 5-to-6-ounce (140-to-170-g) skinless red snapper, catfish, or other white fish fillets; 1 cup (170 g) stone-ground yellow grits; 2 tablespoons Cajun seasoning, homemade or store-bought; Hot sauce, to taste; Thinly sliced green onions and lemon wedges, for serving; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter, melted; ⅓ cup (30 g) freshly grated Parmesan cheese, plus more for garnish (optional); 2 cups (480 ml) water; 2 teaspoons kosher salt, plus more for seasoning; 2 cups (480 ml) chicken stock; 2 tablespoons unsalted butter at room temperature

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The culinary technique of blackening hails from Louisiana and was made popular by famed New Orleans chef Paul Prudhomme. Coated with Cajun seasoning, foods develop a distinctive flavor by being cooked over high heat in a cast-iron skillet. Because the fish in this recipe is dipped in melted butter, then cooked in a dry skillet, it can create lots of smoke, so be sure you have good ventilation.