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Blackened Drum over Cheddar Cheese Grits

with Sorrel, Parsley & Chive Salad

Blackened Drum over Cheddar Cheese Grits with Sorrel, Parsley & Chive Salad
Makes
2 Servings
Nutrition
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Check back soon for nutritional information.
Group 2
Est. 665 calories

The technique of “blackening” fish is a hallmark of Louisiana Cajun cuisine. The fish is coated in a blend of herbs and spices then seared in a hot pan. The seasonings are allowed to char slightly, giving the fish its characteristic, deep brown or black color. This method releases and blends the essences of the herbs and spices, creating an intensely flavorful, aromatic crust.

Blackened Drum over Cheddar Cheese Grits with Sorrel, Parsley & Chive Salad ingredients
  • 4 Sorrel Leaves
  • 2 Skinless Drum Fillets
  • 2 Ounces Cheddar Cheese
  • 2 Teaspoons Cajun Seasoning
  • 1 Bunch Chives
  • 1 Large Bunch Parsley
  • 1 Shallot
  • 1 Tablespoon Red Wine Vinegar
  • ¾ Cup Quick Cooking Yellow Grits
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the sorrel leaves. Grate the cheese. Chop the chives into ½-inch pieces. Pick the parsley leaves off the stems; discard the stems. Peel and mince the shallot. Place the minced shallot in a small bowl with the vinegar. Pat the drum fillets dry with a paper towel, then season both sides with salt and pepper and coat with as much of the Cajun seasoning as you’d like, depending on how spicy you’d like the dish to be.
Make the vinaigrette:
2 Make the vinaigrette:
Season the shallot-vinegar mixture with salt and pepper, then slowly whisk in 2 tablespoons of olive oil until well combined.
Cook the fish:
3 Cook the fish:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the coated fillets and cook 2 to 3 minutes per side, or until the seasoning is blackened and the fish is cooked through. Transfer the cooked fish to a plate and set aside in a warm place.
Cook the grits:
4 Cook the grits:
In a medium pot, heat 3 cups of water to boiling on high. Once boiling, whisk in the grits and reduce the heat to low. Cook, whisking frequently, 3 to 4 minutes, or until the liquid is absorbed and the grits are tender. Remove from heat, stir in the cheese until thoroughly combined. Season with salt and pepper to taste. (If necessary, add a little more water to the grits to achieve your desired consistency.) Set aside in a warm place as you finish cooking.
Make the salad:
5 Make the salad:
In a medium bowl, combine the sorrel, parsley and chives; season with salt and pepper. Add in some of the vinaigrette (you may have extra vinaigrette) and toss to thoroughly coat.
Plate your dish:
6 Plate your dish:
Divide the cheese grits between 2 plates and top each with a blackened fish fillet and half the salad. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Roughly chop the sorrel leaves. Grate the cheese. Chop the chives into ½-inch pieces. Pick the parsley leaves off the stems; discard the stems. Peel and mince the shallot. Place the minced shallot in a small bowl with the vinegar. Pat the drum fillets dry with a paper towel, then season both sides with salt and pepper and coat with as much of the Cajun seasoning as you’d like, depending on how spicy you’d like the dish to be.
2 Make the vinaigrette:
Season the shallot-vinegar mixture with salt and pepper, then slowly whisk in 2 tablespoons of olive oil until well combined.
Make the vinaigrette:
Cook the fish:
3 Cook the fish:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the coated fillets and cook 2 to 3 minutes per side, or until the seasoning is blackened and the fish is cooked through. Transfer the cooked fish to a plate and set aside in a warm place.
4 Cook the grits:
In a medium pot, heat 3 cups of water to boiling on high. Once boiling, whisk in the grits and reduce the heat to low. Cook, whisking frequently, 3 to 4 minutes, or until the liquid is absorbed and the grits are tender. Remove from heat, stir in the cheese until thoroughly combined. Season with salt and pepper to taste. (If necessary, add a little more water to the grits to achieve your desired consistency.) Set aside in a warm place as you finish cooking.
Cook the grits:
Make the salad:
5 Make the salad:
In a medium bowl, combine the sorrel, parsley and chives; season with salt and pepper. Add in some of the vinaigrette (you may have extra vinaigrette) and toss to thoroughly coat.
6 Plate your dish:
Divide the cheese grits between 2 plates and top each with a blackened fish fillet and half the salad. Enjoy!
Plate your dish: