Grits

Blackened Catfish with Cheddar Grits

By Marcus Samuelsson | October 28, 2015

Marcus Samuelsson's spicy recipe for Blackened Catfish with Cheddar Grits comes from his new restaurant Marcus' Bermuda at the Hamilton Princess and Beach Club

Marcus Samuelsson's spicy recipe for Blackened Catfish with Cheddar Grits comes from his new restaurant Marcus' Bermuda at the  Hamilton Princess and Beach Club

This recipe uses catfish,  but in Bermuda they would probably more likely use wahoo or rock fish. I make a very spicy and aromatic blackening mixture using African spices like berbere and ras el hanout. Feel free to use other spice blends or dried spices you love like oregano, coriander, or cumin. I also use dried harissa, which has more depth of flavor than cayenne, though you could use that as well. In my new restaurant, Marcus’ Bermuda at the Hamilton Princess and Beach Club, we serve our blackened fish over cheesy white cheddar grits with pepper jam and braised fennel, which helps to cool down the spices on the fish and soak up any of the pan sauce leftover.

Stuffed Jalapeños with Grits Recipe

By Marcus Samuelsson | August 23, 2013

Photo: Muy Yum
Photo: Muy Yum

Photo: Muy Yum

I love grits and this is one of my favorite Southern meals. In the U.S., we do this dish in the Southern states but you can find variations of it in the Southwest, in Mexico and throughout Latin America. Corn is truly amazing and it’s incredible to think of all the ways we use it in food. When you buy your grits, try to find the stone ground variety.

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Restaurants

Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger