Blackened Catfish with Dairy-Free Grits

Name: Blackened Catfish with Dairy-Free Grits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 6oz Catfish Fillets; 2 tbsp Blackening Seasoning; 1/2 cup Corn Grits (Polenta); 2 cups Plant-Based Milk (Oat); 2 tbsp Nutritional Yeast; 1/2 tsp Garlic Powder; to taste Salt; to taste Pepper; 2 tbsp Olive Oil

Pan-seared blackened catfish served over creamy dairy-free grits. This recipe delivers bold flavors and a satisfying texture. The grits are made creamy with plant-based milk.

30m2 servings

Contains fishDAIRY-free

600 cal|40g protein|50g carbs|25g fat|7g fiber

Ingredients

2 6oz Catfish Fillets
2 tbsp Blackening Seasoning
1/2 cup Corn Grits (Polenta)
2 cups Plant-Based Milk (Oat)
2 tbsp Nutritional Yeast
1/2 tsp Garlic Powder
to taste Salt
to taste Pepper
2 tbsp Olive Oil

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

Instructions

1Pat catfish fillets dry and coat generously with blackening seasoning.
2Heat olive oil in a skillet over medium-high heat.
3Sear catfish fillets for 3-4 minutes per side, or until cooked through and blackened.
4While catfish is cooking, bring plant-based milk to a boil in a saucepan.
5Whisk in corn grits, nutritional yeast, garlic powder, salt, and pepper. Reduce heat to low and simmer for 15-20 minutes, or until grits are creamy and thickened, stirring occasionally.
6Serve blackened catfish over dairy-free grits.

Substitutions

Plant-Based Milk →

adds creaminess to grits

Nutritional Yeast →

adds cheesy flavor

Allergy Disclaimer — Safe Plated Pte. Ltd.

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