Blackened Catfish and Smoked Gouda Grits

Cajun-spiced blackened catfish seared hard and laid over smoky Gouda grits.

Ingredients

• 4 catfish fillets
• 2 tablespoons blackening seasoning (paprika, cayenne, garlic, onion, thyme, oregano, salt, pepper)
• 2 tablespoons butter or oil
• 4 cups Smoked Gouda Grits
• Lemon wedges
• Sliced scallions

Directions

1. Pat the catfish dry and coat both sides generously with blackening seasoning.
2. Heat the butter in a cast-iron skillet until very hot. Sear the fillets 3 to 4 minutes per side until a dark crust forms and the fish flakes.
3. Spoon smoked Gouda grits onto plates, top with a fillet, and finish with scallions and a squeeze of lemon.

Notes

Adapted from The Kitchn. Blacken outdoors or with the vent on - it smokes.