Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

The fish:
2 catfish filets
2 Tbsp. blackened or Cajun seasoning
2 Tbsp. lemon pepper
4 Tbsp. olive oil

The grits:
1/4 cup onions, diced
1/2 cup stone-ground yellow grits
2 1/2 cups chicken or ham stock
1/4 cup diced country ham, rinsed in cold water
Pepper to taste
Dash of crushed red pepper
1 tsp. truffle oil (optional)
1 Tbsp. butter

The Lime-Cilantro butter:
1/2 stick real butter
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro

Grits: In a medium saucepan, saute the onions and country ham in butter until onions are soft and translucent. Stir in the grits, then whisk in half of the stock.

Bring to a boil, stirring constantly to ensure the grits do not stick to the bottom of the pan and burn. Then reduce heat and simmer, covered, for about 30 minutes or until tender. Stir frequently. If the grits appear too thick, stir in additional stock as needed. When the grits are done, season with red pepper and black pepper. Add truffle oil if desired. Cover and keep warm.

Fish: Preheat olive oil in a nonstick pan over high heat. Blend lemon pepper and blackened seasoning together and coat catfish. Cook fish in pan about two to four minutes on each side, or until the outside is blackened and fish flakes easily with a fork.

Lime-Cilantro Butter: Melt butter, then stir in lime juice and cilantro. Simmer for a few minutes to allow flavors to combine.

Serve catfish over a mound of grits. Drizzle with Lime-Cilantro Butter.

Recipe courtesy of The Company Store & Iron Company Restaurant.