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.
15m prep + 20m cook4 servingsSafety: 97/100
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
Instructions
- 1Season catfish fillets with blackening seasoning.
- 2Heat olive oil in a cast iron skillet over medium-high heat.
- 3Cook catfish fillets for 3-4 minutes per side, or until cooked through and blackened.
- 4While catfish is cooking, bring coconut milk to a simmer in a saucepan.
- 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.
- 6Serve blackened catfish over dairy-free grits, garnished with green onions.
Substitutions
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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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