Blackened Drum over Cheddar Cheese Grits with Sorrel, Parsley & Chive Salad

Blackened Drum over Cheddar Cheese Grits

with Sorrel, Parsley & Chive Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    665 Cals (est.)
fresh
ingredients
Blackened Drum over Cheddar Cheese Grits with Sorrel, Parsley & Chive Salad
Title
  • 4 Sorrel Leaves
  • 2 Skinless Drum Fillets
  • 2 oz Cheddar Cheese
  • 2 tsps Cajun Seasoning
  • 1 bunch Chives
  • 1 large bunch Parsley
  • 1 Shallot
  • 1 Tbsp Red Wine Vinegar
  • ¾ cup Quick Cooking Yellow Grits
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Blackened Drum over Cheddar Cheese 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.
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:
Browse Steps
1 of 6