Blackened Catfish and Grits with Corn and Tomato Relish

catfish-8220by Rhett Morris | Photography by Diana Matthews



Blackened seasoning (1 tablespoon each of salt, pepper, chili powder, granulated garlic, paprika and cumin, mixed together in a bowl)
2 six-ounce catfish fillets
2 tablespoons olive oil
1 ear of corn
2 medium tomatoes, diced
½ cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
¼ cup water
2 servings of grits of your choice



Cut corn off cob, and put in small bowl with tomatoes. Put vinegar, sugar, salt, pepper and water in small pot and bring to almost a boil. Pour over corn mixture. Make grits according to instructions on package. Heat a pan over medium high heat. Season catfish with blackened seasoning very well on both sides. Cook catfish in pan for approximately 3 minutes on both sides until a nice crust forms. Place grits on plate and top with blackened catfish fillet and relish.


Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, He can be reached at 910-695-3663 or