Catfish and Grits
- 7-9oz boneless catfish filets (cut in half)
- Blackened seasoning
- Wing sauce
- Grits (butter, cream cheese, salt and pepper)
- Heat up a pan with oil until hot.
- Season catfish with blackened seasoning.
- Sauté catfish.
- When ready to turn over, add cauliflower and spinach to the pan.
- Place grits in a bowl and top with the blackened catfish, sautéed cauliflower and spinach.
- Finish with wing sauce drizzle.