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.
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
Dairy milk → Coconut milk
Adds creaminess and richness to grits.
Cheese → Nutritional yeast
Adds a savory, cheesy flavor.
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.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.