Spiced Catfish & Poblano-Cheddar Grits

with Stewed Collard Greens

25 MIN

2 Servings

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From the Test Kitchen

When it comes to Southern food, it doesn’t get much better than crispy fish and cheesy grits. We’re dredging catfish fillets in a lively spice blend of ancho chile powder, ground cumin and smoked paprika (combined with rice flour for the perfect crunchy coating). Then we’re pan-frying them and serving them atop creamy cheddar grits and stewed collard greens. To give the dish some extra kick, we’re sautéing a mild, smoky poblano pepper and adding it to our rich, savory grits.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the collard green stems; roughly chop the leaves. Grate the cheese. Cut out and discard the stem, ribs and seeds of the poblano pepper; small dice. Immediately wash your hands, knife and cutting board after handling the poblano pepper.

2 Cook the poblano pepper:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

3 Stew the collard greens:

In the pan used to cook the poblano pepper, heat 2 teaspoons of olive oil on medium until hot. Add the collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the collard greens have wilted and the water has evaporated; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

4 Cook the grits:

While the collard greens stew, in a large pot, heat 4 cups of water and a big pinch of salt to boiling on high. Once boiling, slowly whisk in the grits; reduce the heat to low. Simmer, whisking occasionally, 10 to 12 minutes, or until thickened. (If the grits seem dry, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat. Whisk in the butter, cheese and cooked poblano pepper until thoroughly combined. Season with salt and pepper to taste. Set aside in a warm place.

5 Coat the catfish:

While the grits cook, place the spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the spice blend (tapping off any excess).

6 Cook the catfish & serve your dish:

In the pan used to cook the collard greens, heat a thin layer of oil on medium-high until hot. Add the catfish fillets, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat. Divide the cooked grits between 2 bowls. Top with the stewed collard greens and cooked catfish fillets. Enjoy!