When creating new menu features for Lent season, Chef Marcus recommends that you keep customers happy with some classic favorites. This Cajun Fish and Grits is full of Southern Charm, with the blackened tilapia with a cajun butter sauce, fresh collard greens and classic cheese grits. Unlike the usual fish and grits where you offer a bowl full of grits topped with a little bit of fish, the focus here is on the delicious cajun-seasoned tilapia filet, offering guests more protein with a side of "comfort".
Make this in your restaurant, then be sure to take a pic and tag us on Instagram and Twitter!
1995216 Cereal Hot Grits White Stone Ground
8686891 Greens Collard Cello Trimmed & Washed
5106402 Shrimp White Peeled & Deveined (optional)
- Season Tilapia with Cajun seasoning (or your preferred seasoning) and bake until just before the meat is flakey.
- Meanwhile, prepare grits according to package directions. Finish by melting in your preferred flavor of cheese.
- Blanch and sauté collard greens until tender.
- Plate and pour over the pre-prepared sauce (recipe and ingredients below).
6 tablespoons unsalted butter
1 ½ teaspoons Cajun seasoning
½ teaspoon red pepper flakes
2 cloves garlic, minced
1 stalk celery, diced
1 small onion, diced
½ green bell pepper, diced
8 ounces cremini mushrooms, stemmed and sliced
1 tablespoon Creole mustard
½ cup dry white wine
1 tablespoon all-purpose flour
8 oz medium shrimp, peeled, deveined & cut into ½-inch pieces
¼ cup fresh parsley leaves, chopped
Juice of ½ lemon
- Melt 2 tablespoons of butter in a large skillet over medium heat. Cut the remaining 4 tablespoons butter into small pieces and keep chilled.
- Add the Cajun seasoning, red pepper flakes, garlic, celery, onions and bell peppers to the skillet, and cook until the vegetables are soft, about 10 minutes.
- Add the mushrooms and cook until they have released their juices, 10 minutes.
- Add the mustard and stir to coat. Pour in the wine and cook until almost completely absorbed, about 5 minutes.
- Sprinkle with flour and cook, stirring, about 1 minute.
- Whisk in 1 cup of water, and then add the shrimp. Simmer until the shrimp are pink, 5 minutes.
- Whisk in the cold butter pieces, one piece at a time, whisking until each piece melts before adding another. Stir in half of the chopped parsley and the lemon juice just before serving.