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Blackened Catfish with Dairy-Free Grits

Flaky blackened catfish served atop creamy, dairy-free grits. A Southern classic made allergen-friendly with coconut milk to replace the dairy. Served with a simple side salad.

35m4 servings

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Blackened Catfish with Dairy-Free Grits recipe by Safe Plated
Contains fishDAIRY-free
480 cal|35g protein|30g carbs|25g fat|3g fiber

Ingredients

  • 4 6oz Catfish fillets
  • 2 tbsp Blackening seasoning
  • 1 cup Corn grits
  • 3 cups Coconut milk
  • 2 tbsp Nutritional yeast
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Olive oil
  • 1/4 cup Green onions

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

Instructions

  1. 1Season catfish fillets with blackening seasoning.
  2. 2Heat olive oil in a cast iron skillet over medium-high heat.
  3. 3Cook catfish fillets for 3-4 minutes per side, or until cooked through and blackened.
  4. 4While catfish is cooking, bring coconut milk to a simmer in a saucepan.
  5. 5Whisk in grits, nutritional yeast, salt, and pepper. Reduce heat to low and cook, stirring constantly, until grits are creamy and thickened, about 15-20 minutes.
  6. 6Serve blackened catfish over dairy-free grits, garnished with green onions.

Substitutions

Dairy milk → Coconut milk

Adds creaminess and richness to grits.

Cheese → Nutritional yeast

Adds a savory, cheesy flavor.

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