BBQ Catfish and Grits
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This recipe is inspired by the classic New Orleans dish: BBQ Shrimp. It’s not actually cooked on the BBQ pit but rather smothered in a buttery, Worcestershire laced sauce. Believe it or not, fresh catfish fillets work perfectly with this sauce. And when you place catfish and sauce on top of a bowl of piping hot cheddar cheese grits, this recipe becomes irresistible.
Ingredients and Instructions
Marinade
- 1 cup of orange juice
- 3 cloves of garlic diced
- 1/2 jalapeno diced
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 catfish fillets
In a large bowl, combine orange juice, garlic, jalapeno, salt, and pepper and mix well. Add catfish and marinate for at least 8 hours in the fridge.
Catfish
- Marinated catfish fillets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon chilli powder
Rinse marinade off of catfish and dry well. Coat well with seasonings and let sit while you cook the bacon.
- 4 pieces bacon
- 4 cloves garlic diced
- 1 teaspoon lemon juice
- 1 tablespoon white wine
- 1/4 cup Worcestershire
- 1 tablespoon of Steens Syrup
Cook bacon on medium heat until crispy. Remove bacon and chop. Reserve bacon grease in the pan.
Add catfish and cook on each side until cooked through. (About five minutes per side.)
Add garlic and cook until fragrant. Add remaining ingredients and deglaze, scraping up all the brown bits from the pan.
Let the sauce reduce for about five minutes or until it thickens slightly.
Serve catfish over cheddar cheese grits. Spoon sauce over the grits and fish. Sprinkle crumbled bacon on top.
Cheddar grits
- 3 cups of chicken stock
- 1 cup of milk
- 1/2 teaspoon of salt
- 1 cup of grits
- 6 tablespoons of butter
- 1 cup of cheddar cheese shredded
Bring stock, milk, and salt to a light boil.
Whisk in grits and lower heat. Keep whisking grits so they don’t clump up. Keep stirring until grits are thickened. (This could vary in time depending on your grits.)
When grits are thickened add butter and cheese a little at a time until all are incorporated. Salt and pepper to taste.