Pan Seared Catfish over Popcorn Grits Topped With Brown Butter Blue Crab - Chef John Reason



2 bags popcorn popped  

2.5 c of water

3 tbls butter

salt and pepper

pepper jack cheese grated

C’est Tout Trinity crumbled


3 catfish filets

blackening seasoning

4 tbls butter


blue crab meat

1 tbls butter





For Popcorn Grits:

Add popped popcorn to sauce pot, with 2.5 cups of water and butter.

Bring to a boil then simmer.

Strain and reserve liquid.

Push popcorn mash through mesh sieve to form grits.

Place back in pot, turn fire on at medium and slowly add water and whisk.

Add cheese to tighten and salt/pepper to taste.


For Catfish:

Season fish on both sides with blacken seasoning.

Add butter to skillet, place fish presentation side down and let sear til crisp edges.

Flip fish over and repeat.

Serve over Grits.


For Blue Crab:

Add butter to skillet after fish.

Toss blue crab in butter sauce to heat up.

Remove and top over fish.

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