Blackened Catfish with Dairy-Free Creamy Grits
Flaky catfish fillets coated in blackened spices and served with creamy grits prepared with plant-based milk and a touch of nutritional yeast for a dairy-free cheesy flavor.
Ingredients
- 4 Catfish fillets
- 2 tbsp Blackening seasoning
- 2 tbsp Olive oil
- 4 cups Plant-based milk
- 1 cup Stone-ground grits
- 1/4 cup Nutritional yeast
- to taste Salt
- to taste Pepper
- 2 tbsp Green onions
Instructions
- 1Pat catfish fillets dry and coat with blackening seasoning.
- 2Heat olive oil in a large skillet over medium-high heat. Add catfish fillets and cook for 4-5 minutes per side, or until cooked through.
- 3While catfish is cooking, bring plant-based milk to a simmer in a saucepan. Gradually whisk in grits. Reduce heat to low and cook, stirring frequently, until grits are creamy and thickened, about 20-25 minutes.
- 4Stir in nutritional yeast, salt, and pepper.
- 5Serve blackened catfish over creamy grits, garnished with green onions.
Substitutions
Dairy milk → Plant-based milk
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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