Blackened Catfish with Smoked Gouda Grits

My Blackened Catfish and Gouda Grits recipe takes me back to the warmth I felt as a child when my parents worked together— Gwen stirring the pot and Matt tending to the cast iron skillet—as they prepared bowls of cheesy grits topped with perfectly blackened pieces of catfish for me and my siblings

Ingredients

1½ teaspoons Cajun seasoning

1 tablespoon smoked paprika

1 tablespoon minced garlic

Cracked black pepper

2 tablespoons unsalted butter

3–4 tablespoons chopped fresh mint, plus some whole sprigs or leaves for garnish

3 tablespoons chopped fresh rosemary

3 tablespoons chopped fresh flat- leaf parsley

2 tablespoons chopped fresh thyme

Cooking Instructions

01

Heat the oil in a large cast iron skillet over medium-high heat. Season the lamb chops on both sides with the garlic, salt, and black pepper to taste.

02

Sear the lamb chops on one side for 3 minutes, then flip and sear on the other side for 3 minutes for medium. (If you prefer them medium-well, cook for an additional 2–3 minutes per side.)

03

Add the butter and chopped herbs to the pan. Spoon the butter mixture over the lamb chops for roughly 1 minute while they cook

04

Remove the skillet from heat and allow the chops to rest for about 5 minutes. Garnish with the mint leaves or sprigs and serve with the Brussels sprouts (recipe follows).