Blackened Halibut With Grits
Quick, easy, and full of flavor—that’s exactly what this blackened halibut with cheesy grits is all about. I recently came across this lovely recipe by Vallery Lomas, a former winner of The Great American Baking Show, in The New York Times’ food section, and I just had to share it.
Chef Paul Prudhomme
The technique of blackening fish, rooted in the Cajun cuisine of Louisiana, gives delicate halibut a boldly spiced, flavorful crust. This method is largely credited to Chef Paul Prudhomme, who helped bring Cajun cooking into the national spotlight in the early 1980s. Unlike many food trends that fade away, the love for Cajun flavors has endured—and it’s easy to see why.
Chef Paul’s story is equally inspiring. He began cooking in his mother’s kitchen in the Cajun country outside Opelousas, Louisiana, later refining his skills at the world-renowned Commander’s Palace in New Orleans before opening K-Paul’s Louisiana Kitchen, named for him and his late wife, Kay. Though he never sought fame, Prudhomme is often regarded as one of America’s first celebrity chefs—his impact on modern American cooking is undeniable.
Cheese Grits
As for the grits, they’re a beloved staple of Southern cuisine, with origins tracing back to Native American and early European settlers who relied on ground corn as a dietary mainstay. Over time, the simple dish evolved into cheese grits, a creamy, comforting favorite throughout the South. Rich, hearty, and wonderfully versatile, cheese grits embody Southern comfort at its finest—simple ingredients transformed into a soul-satisfying dish.
Together, blackened halibut and cheesy grits make for a hassle-free yet elevated meal, perfect for busy weeknights or relaxed weekend dinners. The spicy, crisp halibut pairs beautifully with the creamy, cheesy grits, creating a symphony of textures and flavors. It’s a dish that celebrates both tradition and convenience—a delicious reminder that comfort food can be quick, satisfying, and truly special.
Blackened Halibut With Cheese Grits
Ingredients:
For the Fish:
- 1 tablespoon, plus 1/2 teaspoons, sweet paprika
- 1/2 tablespoon freshly ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon ground cayenne, depending on heat preference
- Four (5 to 6-ounce) skinless white fish fillets, such as halibut, snapper, or tilapia
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon unsalted butter
- Chives, thinly sliced, for garnish
- Lemon wedges, for serving
For the Cheese Grits:
- 3 1/2 cups chicken stock or water
- 1 teaspoon Kosher salt, plus more to taste
- 1 cup quick-cooking grits
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup grated sharp cheddar cheese
- 1/2 teaspoon freshly ground black pepper
Directions:
- For the Fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt, and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Allow the fish to sit coated for 15 minutes at room temperature.
- While the fish rests, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce the heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter, and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
- To Cook the Fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high heat. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
- Divide the grits among serving dishes and nestle the fish on top. Garnish with chives and a lemon wedge. Serve immediately.
