Blackened Catfish With Creole Mustard Sauce & Spicy Ham With Cheese Grits

Thursday, April 30th 2015, 1:37 pm
By: News On 6

Blackened Catfish


2 /4 oz- filets of catfish

4 oz- blackening seasoning

3 oz olive oil

8 oz- creole mustard

5 oz- sour cream

4 oz heavy cream

In medium sauce pan heat oil slightly until hot. Completely cover catfish filets with creole seasoning, and place in pan on medium heat. Cook for 2 minutes on each side until crust forms and internal temperature reaches 150 degrees for 20 seconds. In separate sauce pan combine mustard, sour cream, and heavy cream, and heat until completely hot throughout. Sauce should be smooth consistency. Serve with blackened fish.


Spicy Ham With Cheddar Grits


2 cups Spicy Ham, diced

1 tablespoon olive oil

1 tablespoon shallots, minced

1 cup chicken stock

Salt and pepper

1 teaspoon hot sauce

1/2 cup stone ground grits Or Quick grits

1 tablespoon green onions, chopped

1/2 cup sharp white cheddar cheese, grated


In a medium saucepan add olive oil and shallots. Sauté until shallots are translucent. Add stock, salt, pepper and hot sauce and bring to a boil. Stir in grits and continue stirring until grits have thickened. Stir in diced ham.

To serve, place in serving bowls and top with cheese and chopped green onion.


If using quick cooking grits, cook time can be lowered to 15 minutes.