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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.

40m4 servings
Contains fishDAIRY-free
500 cal|42g protein|45g carbs|18g fat|5g fiber

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Pat catfish fillets dry and coat with blackening seasoning.
  2. 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.
  3. 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.
  4. 4Stir in nutritional yeast, salt, and pepper.
  5. 5Serve blackened catfish over creamy grits, garnished with green onions.

Substitutions

Dairy milk → Plant-based milk

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