Oven Blackened Catfish and Creamy Cheese Grits

You can use any type of fish that you like but the catfish hold up well. I've often used redfish and trout too.

Ingredient:

4 US farm raised catfish fillets
2 tablespoons olive oil

Grits:

1 cup chicken broth
1 cup water
1/2 cup half and half
3/4 cup quick grits
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 cup sharp cheddar cheese

Spice Rub:

3 tablespoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder


Preheat oven to 375 degrees.

Spice rub: in a small bowl, combine all rub ingredients. Line a baking sheet with foil and lightly brush with olive oil. Pat catfish fillets dry. Brush with olive oil. Rub both sides of fillets with spice rub. Place fillets serving side up on oiled sheet and bake 15-20 minutes or until well browned.

Grits:

In a medium saucepan, bring chicken broth, water and half and half to a boil over medium high heat. Gradually wish in grits. Reduce heat to medium low and cover. Cook 5-7 minutes or until thickened, stirring occasionally.  Add remaining ingredients, stirring until well blended. Remove from heat. Let cool slightly. Serve with catfish.