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.

Recipe - Leonard #716

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

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.
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

Servings

Shop Ingredients

Makes 4 servings

2 cups vegetable stock

Brookshire's Vegetable Stock - 32 Each

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$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 - 24 Ounce

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$3.69$0.15/oz

1/2 cup parmesan cheese, finely grated

Brookshire's Shredded Parmesan Cheese - 5 Ounce

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$2.99 was $3.79$0.60/oz

2 Tbs unsalted butter

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$3.69 was $5.99$0.92 each

2 Tbs heavy cream

Not Available

1 lb tilapia fillets

Not Available

1 Tbs paprika

Brookshire's Ground Paprika - 1.7 Each

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$3.59$2.11 each

1 tsp salt

Not Available

1 tsp garlic powder

Brookshire's Garlic Powder - 2.6 Ounce

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$3.59$1.38/oz

1 tsp onion powder

Brookshire's Onion Powder - 2.2 Each

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$3.59$1.63 each

1/4 to 1/2 tsp ground cayenne pepper

Brookshire's Ground Cayenne Pepper - 1.7 Ounce

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$3.59$2.11/oz

1/2 tsp freshly ground black pepper

Not Available

1/2 tsp dried thyme leaves

Brookshire's Thyme - 0.7 Ounce

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$3.59$5.13/oz

1/2 tsp dried oregano leaves

Brookshire's Oregano - 0.5 Ounce

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$2.50 was $3.59$5.00/oz

1/2 cup (1 stick) unsalted butter

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$3.69 was $5.99$0.92 each

pickled red onions, for garnish

Not Available

shaved radishes, for garnish

Not Available

fresh parsley, for garnish

Not Available

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

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.
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.