PREP DETAILS

Serves 4

INGREDIENTS

Catfish:

1 tablespoon ground Aleppo pepper

½ tablespoon salt

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon ground cumin

1 teaspoon garlic powder

2 tablespoons butter

4, 6-ounce catfish fillets, skin off

2 tablespoons olive oil

1 lime

Grits:

1 cup stone ground grits 

2 cups water 

½ cup heavy cream

½ cup milk

2 ounces unsalted butter 

4 ounces white cheddar cheese, shredded

Salt to taste 

Collards:

4 ounces of butter

1 small onion, chopped

1 Thai bird chile, minced, or 1/2 teaspoon hot red pepper flakes

1 pound collard greens, stemmed and chopped

2 tablespoons cup apple cider vinegar

1 tablespoon brown sugar

Kosher salt

DIRECTIONS

Catfish

Combine the pepper, salt, coriander, paprika, cumin and garlic powder in a small bowl and set aside.

 Combine the adobo paste and butter in small bowl and whisk or mash together until smooth. Brush the butter mixture on both sides of fish and sprinkle with spices.

 Place a large skillet over medium heat, add the olive oil and once the oil shimmers, add the fish and cook for 5 minutes. Turn fish over and continue to cook for 3 minutes while continually basting with butter. Remove from the heat and finish with a few squeezes of the lime.

Grits

Place water, heavy cream, milk and butter into a medium saucepan and set over medium high heat. Once the liquid comes to a simmer, add the grits and whisk to combine. Decrease the heat to low and cook, stirring frequently, until the grits are tender and creamy, 20 to 25 minutes. Remove from the heat and stir in the cheese until melted. Taste and adjust seasoning with salt as desired.

Collard Greens

Melt the butter in a large stockpot over medium- high heat. Add the onion and chiles and sauté until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours.

 Plating

To serve, evenly distribute the grits on four plates. Top with collard greens, followed by the catfish fillets.

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