Blackened Cajun Drum with Collard Greens & Cheddar Grits

Blackened Cajun Drum

with Collard Greens & Cheddar Grits

30 MIN
4 Servings
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From the Test Kitchen

Mardi Gras in New Orleans usually means lots of Southern food—and you can’t have Southern food without grits. Originally a Native American dish, grits is a porridge made from ground corn that often accompanies fresh fish. We’re adding extra flavor to ours by melting in cheddar cheese, resulting in a perfectly creamy side. And in traditional Cajun fashion, we’re blackening the drum fillets (deliciously charring their coating of spices).

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Blackened Cajun Drum with Collard Greens & Cheddar Grits
Title
  • 4 Drum Fillets
  • 1¼ cups Yellow Grits
  • 3 cloves Garlic
  • 1 bunch Collard Greens
  • 1 Yellow Onion
  • 1 large bunch Parsley
  • 2 oz Cheddar Cheese
  • 4 Tbsps Butter
  • 2 Tbsps Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Dried Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Cayenne Pepper)
  • 1 Tbsp White Wine Vinegar
time-saving
tips & techniques
Cheddar Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic and onion. Remove and discard the stems of the collard greens; thinly slice the leaves. Pick the parsley leaves off the stems; discard the stems. Grate the cheddar cheese. Pat the fish fillets dry with paper towels; coat with half the spice blend and season with salt and pepper.

Make the cheddar grits:
2 Make the cheddar grits:

In a medium pot, heat 5 cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the grits; reduce the heat to low. Cook, stirring frequently, 5 to 7 minutes, or until the water is absorbed and the grits are tender. Remove from heat and stir in the butter and cheddar cheese until well combined; season with salt and pepper to taste. Cover and set aside in a warm place. Just before serving, transfer to a serving dish.

Cook the aromatics:
3 Cook the aromatics:

While the grits cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and as much of the remaining spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Add the collard greens:
4 Add the collard greens:

Add the collard greens, vinegar and ¼ cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the collard greens have softened. Transfer to a serving dish; loosely cover with aluminum foil and set aside. Wipe out the pan.

Cook the fish:
5 Cook the fish:

In the same pan used to cook the collard greens, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish fillets; cook 2 to 3 minutes per side, or until slightly blackened on the outside and cooked through. Remove from heat.

Serve your dish:
6 Serve your dish:

Transfer the cooked fish fillets to a serving dish; garnish with the parsley. Season the cheddar grits with pepper. Serve with the collard greens on the side. Enjoy!

Tips from Home Chefs

Blackened Cajun Drum

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic and onion. Remove and discard the stems of the collard greens; thinly slice the leaves. Pick the parsley leaves off the stems; discard the stems. Grate the cheddar cheese. Pat the fish fillets dry with paper towels; coat with half the spice blend and season with salt and pepper.

2 Make the cheddar grits:

In a medium pot, heat 5 cups of water and a big pinch of salt to boiling on high. Once boiling, stir in the grits; reduce the heat to low. Cook, stirring frequently, 5 to 7 minutes, or until the water is absorbed and the grits are tender. Remove from heat and stir in the butter and cheddar cheese until well combined; season with salt and pepper to taste. Cover and set aside in a warm place. Just before serving, transfer to a serving dish.

Make the cheddar grits:
Cook the aromatics:
3 Cook the aromatics:

While the grits cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and as much of the remaining spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

4 Add the collard greens:

Add the collard greens, vinegar and ¼ cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the collard greens have softened. Transfer to a serving dish; loosely cover with aluminum foil and set aside. Wipe out the pan.

Add the collard greens:
Cook the fish:
5 Cook the fish:

In the same pan used to cook the collard greens, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish fillets; cook 2 to 3 minutes per side, or until slightly blackened on the outside and cooked through. Remove from heat.

6 Serve your dish:

Transfer the cooked fish fillets to a serving dish; garnish with the parsley. Season the cheddar grits with pepper. Serve with the collard greens on the side. Enjoy!

Serve your dish:
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