Creamy Skillet Fish and Grits
A comforting Southern classic, this Skillet Fish and Grits recipe offers a creamy and savory experience perfect for any meal.
Equipment
- 1 large skillet preferably cast iron
- 1 saucepan for cooking grits
- 1 spatula
Ingredients
Fish
- 4 fillets white fish e.g., catfish, tilapia
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
Creamy Grits
- 1 cup stone-ground grits
- 4 cups water
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/2 tsp salt
Instructions
Preparation
- Season the fish fillets with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook the fillets skin-side down for about 4-5 minutes on each side until cooked through.
- In a saucepan, bring water to a boil. Gradually stir in the grits, reduce heat to low, and cover. Cook for 20-25 minutes, stirring occasionally. Stir in heavy cream, butter, and salt, cooking until creamy.
- Once the fish is done, remove it from the skillet and set aside. Add the cooked grits to the skillet, mixing them with the leftover oil and juices. Place the fish back on top of the grits.
Serving
- Garnish with chopped parsley and serve hot. Enjoy as a standalone meal or with your choice of sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Notes
Pro Tips: Use a cast-iron skillet for the best sear on your fish. Add a bay leaf to the grits for extra flavor.
Ingredient Substitutions: Substitute heavy cream with whole milk for a lighter option.
How to Serve: Serve with collard greens or cornbread for a complete meal.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best results.
Make-Ahead Tips: Prepare the grits in advance and reheat with a splash of cream before serving.
Ingredient Substitutions: Substitute heavy cream with whole milk for a lighter option.
How to Serve: Serve with collard greens or cornbread for a complete meal.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best results.
Make-Ahead Tips: Prepare the grits in advance and reheat with a splash of cream before serving.