Catfish with Crispy Kale and Cajun Sauce

Deselect All

Creamy Grits:

2 cups heavy cream

1 cup chicken stock 

1 cup instant grits 

1 stick (4 ounces) unsalted butter, cut into pieces

2 tablespoons cream cheese 

2 tablespoons grated Parmesan

Kosher salt and freshly ground white pepper

2 tablespoons whole milk 

Cajun Sauce:

1 cup white wine

1/2 cup chicken stock 

6 tablespoons heavy cream

2 tablespoons Worcestershire sauce

2 shallots, minced

Juice of 1/2 lemon 

1 tablespoon smoked paprika 

1 tablespoon seafood seasoning, such as Seafood Magic 

1 tablespoon chopped fresh thyme

2 sticks (8 ounces) unsalted butter, cut into pieces

Kosher salt and freshly ground black pepper

Catfish:

4 to 6 catfish fillets (6 to 7 ounces each)

1/4 cup Cajun spice 

6 tablespoons grapeseed oil 

2 tablespoons unsalted butter 

Crispy Kale:

3 to 4 tablespoons grapeseed oil

1 clove garlic, thinly sliced

1 small white onion, diced

2 bunches kale, leaves cut into julienne, stems discarded

1/4 cup chicken stock 

2 tablespoons unsalted butter 

Kosher salt and freshly ground black pepper