Blackened Redfish with Cheese Grits and Cajun Cream Sauce

This Blackened Redfish with Cheese Grits and Cajun Cream Sauce is the kind of Southern comfort food that brings the heat and the soul. Boldly seasoned, seared redfish gets nestled on a bed of rich, cheesy grits, then topped with smoky bacon bits, blistered tomatoes, and a velvety Cajun cream sauce that ties it all together. It's an indulgent yet balanced dish—spicy, creamy, and deeply satisfying.

Ingredients

For the Blackened Redfish:

• 1 lb redfish, cut into individual filets

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp dried oregano

• ¼ tsp dried thyme

• ¼ tsp black pepper

• ½ tsp cayenne pepper

• 1 tsp kosher salt

• ½ tbsp paprika

• ½ tsp white pepper

• Olive or avocado oil

• 6–8 tbsp butter

• 4–6 strips of bacon

• 1 lemon (optional)

For the Cheese Grits:

• 1 cup grits

• 2 cups whole milk

• 2 cups water

• ½ block cream cheese

• 1 cup shredded cheddar cheese

• 1 tbsp complete seasoning (adjust to taste)

• 3 tbsp butter

For the Cajun Cream Sauce:

• 1 cup heavy cream

• 1 tsp Cajun seasoning (adjust to taste)

• 2 tbsp chopped fresh parsley

• 1 tbsp minced garlic

• ¾ cup grated parmesan cheese

For the Blistered Tomatoes:

• 1 cup cherry tomatoes, halved

• ¼ cup olive oil

• Salt and pepper, to taste

• 2 tsp dried Italian herbs (optional)

• 2 tsp minced garlic

Preparation:

1. Preheat oven to 400°F.

   
   

2. Toss halved cherry tomatoes with olive oil, garlic, salt, pepper, and dried herbs. Place in an oven-safe dish and roast for 15–20 minutes. For extra char, broil for an additional 1–2 minutes after roasting. Set aside.

   
   

3. Dice bacon into small pieces and cook in a cast iron skillet over medium-high heat until crispy. Remove bacon and set on a paper towel-lined plate. Drain all but about 1 tbsp of the bacon grease from the skillet.

   
   

4. Prepare the grits. In a saucepan, bring milk and water to a boil. Season with a pinch of salt, then whisk in grits and butter. Cook according to package directions. Once nearly done, stir in complete seasoning and cream cheese until melted. Remove from heat and stir in cheddar cheese until smooth. If grits are too thick, add more milk, ¼ cup at a time until desired consistency is achieved.

   
   

5. In a small bowl, combine all blackening seasonings. Pat fish dry, rub lightly with oil, and coat liberally on all sides with the seasoning mix.

   
   

6. Heat the same cast iron skillet over medium-low heat. Add 4–6 tbsp of butter. Once melted and slightly bubbling, add the fish. Cook for 3–5 minutes per side, basting with butter as it cooks. The fish should have a dark crust but not burn—adjust heat as needed. Remove from skillet and squeeze fresh lemon over the top, if desired.

   
   

7. In the same skillet with remaining butter (there should be 2-4 tablespoons of butter left in the skillet, add a bit more butter if needed), pour in the heavy cream and bring to a gentle boil. Stir in Cajun seasoning, garlic, and parsley. Reduce heat to low, then stir in parmesan until melted and smooth.

   
   

8. Plate the dish. Spoon a generous portion of cheese grits onto a plate or shallow bowl. Top with blistered tomatoes and crispy bacon. Place a filet of blackened redfish on top, then drizzle with Cajun cream sauce. Garnish with fresh parsley and serve immediately.