Blackened Tilapia with Parmesan GritsBlackened Tilapia with Parmesan Grits
Blackened Tilapia with Parmesan Grits
Blackened Tilapia with Parmesan Grits
Dive into the irresistible blend of bold spices perfectly coating tender tilapia fillets, creating a tantalizing burst of flavor with every bite. Paired harmoniously with creamy Parmesan grits, this dish elevates traditional comfort food to gourmet status. Simple yet sophisticated, our recipe promises a dining experience that delights the senses and leaves taste buds craving more.
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Recipe - Iowa #704
grits
Blackened Tilapia with Parmesan Grits
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 cups vegetable stock
2 cups water
1/2 tsp salt
1 cup quick grits
1/2 cup parmesan cheese, finely grated
2 Tbs unsalted butter
2 Tbs heavy cream
1 lb tilapia fillets
1 Tbs paprika
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/4 to 1/2 tsp ground cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 cup (1 stick) unsalted butter
pickled red onions, for garnish
shaved radishes, for garnish
fresh parsley, for garnish
Directions
  1. Bring the stock, water and salt to a boil in a medium saucepan over high heat. Whisk in the grits. Reduce heat to medium. Cook (stirring occasionally) for 5 minutes, or until grits are tender and liquid is absorbed. Reduce heat to low. Stir in the cheese, butter and cream. Turn off heat. Cover until ready to serve. You can also transfer to a baking dish, and keep warm in the oven at 200° F.
  2. Place fish on a large plate. In a bowl, combine all of the seasonings. Sprinkle half of seasoning mixture on top of the fish. Let fish marinate in the refrigerator for at least 30 minutes. When ready to cook, melt the butter in a cast-iron skillet. Add the fish, seasoning-side down. Sprinkle remaining seasoning on other side of fish. Cook over high heat for 2 to 3 minutes per side, or until seasoning and fish begin to blacken. Transfer the skillet to a 350° F oven. Cook for 10 minutes or to an internal temperature of 150° F. Serve the fish over the grits. Garnish with the red onions, radishes and parsley.
Nutritional Information

Per Serving: Calories: 570, Fat: 38 g (23 g Saturated Fat), Cholesterol: 155 mg, Sodium: 1,720 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 29 g

15 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 cups vegetable stock
Brookshire's Vegetable Stock
Brookshire's Vegetable Stock - 32 Each
$2.59$0.08 each
2 cups water
Not Available
1/2 tsp salt
Not Available
1 cup quick grits
Quaker Grits, Quick 5-Minute
Quaker Grits, Quick 5-Minute - 24 Ounce
$3.69$0.15/oz
1/2 cup parmesan cheese, finely grated
Brookshire's Shredded Parmesan Cheese
Brookshire's Shredded Parmesan Cheese - 5 Ounce
$2.99 was $3.79$0.60/oz
2 Tbs unsalted butter
Brookshire's Unsalted Butter, 4 Quarters
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.99$1.50 each
2 Tbs heavy cream
Not Available
1 lb tilapia fillets
Not Available
1 Tbs paprika
Not Available
1 tsp salt
Not Available
1 tsp garlic powder
Brookshire's Garlic Powder
Brookshire's Garlic Powder - 2.6 Ounce
$3.59$1.38/oz
1 tsp onion powder
Brookshire's Onion Powder
Brookshire's Onion Powder - 2.2 Each
$3.59$1.63 each
1/4 to 1/2 tsp ground cayenne pepper
Brookshire's Ground Cayenne Pepper
Brookshire's Ground Cayenne Pepper - 1.7 Ounce
$3.59$2.11/oz
1/2 tsp freshly ground black pepper
Not Available
1/2 tsp dried thyme leaves
Brookshire's Thyme
Brookshire's Thyme - 0.7 Ounce
$3.59$5.13/oz
1/2 tsp dried oregano leaves
Brookshire's Oregano
Brookshire's Oregano - 0.5 Ounce
$2.50 was $3.59$5.00/oz
1/2 cup (1 stick) unsalted butter
Brookshire's Unsalted Butter, 4 Quarters
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.99$1.50 each
pickled red onions, for garnish
Not Available
shaved radishes, for garnish
Not Available
fresh parsley, for garnish
Fresh Parsley
Fresh Parsley - 1 Each
$0.99

Nutritional Information

Per Serving: Calories: 570, Fat: 38 g (23 g Saturated Fat), Cholesterol: 155 mg, Sodium: 1,720 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 29 g

Directions

  1. Bring the stock, water and salt to a boil in a medium saucepan over high heat. Whisk in the grits. Reduce heat to medium. Cook (stirring occasionally) for 5 minutes, or until grits are tender and liquid is absorbed. Reduce heat to low. Stir in the cheese, butter and cream. Turn off heat. Cover until ready to serve. You can also transfer to a baking dish, and keep warm in the oven at 200° F.
  2. Place fish on a large plate. In a bowl, combine all of the seasonings. Sprinkle half of seasoning mixture on top of the fish. Let fish marinate in the refrigerator for at least 30 minutes. When ready to cook, melt the butter in a cast-iron skillet. Add the fish, seasoning-side down. Sprinkle remaining seasoning on other side of fish. Cook over high heat for 2 to 3 minutes per side, or until seasoning and fish begin to blacken. Transfer the skillet to a 350° F oven. Cook for 10 minutes or to an internal temperature of 150° F. Serve the fish over the grits. Garnish with the red onions, radishes and parsley.