Cajun Fish and Grits


  1. To prepare the grits, add milk, water, and half the butter to a sauce pot. Once it reaches a boil pour the grits in while stirring it, so nothing sticks to the bottom. Make sure to stir every minute or two to prevent clumps. Cook for about 15-20 minutes, or until grits are no longer hard. Once grits are cooked, stir in Gouda cheese and season with Salt & Pepper as needed.
  2. Coat Swai in 1 oz of Cajun Seasoning. Add a little bit of butter and olive oil to sauté pan on medium high heat. Place coated fillets in hot pan. Cook for 3 minutes and flip. Remove the fish from the pan and keep warm.
  3. Add the sausage, shallots, and garlic to the pan, cook for 2 minutes or until garlic starts to brown. Deglaze the pan with stock. Add tomato. Reduce pan sauce for 3 minutes at high heat then remove from heat.
  4. Finish with butter and Cajun seasoning and the juice of one lemon wedge.
  5. Put grits in a bowl, place Swai fillets on top and pour sauce over. Serve with Lemon Wedges


  • 2 5 to 7 oz. World Dock Seafood® Swai Fillets
  • 1 cup grits, stone ground
  • 2 cups milk, whole
  • 2 cups water
  • 1 lb. butter, half for grits, half for Swai
  • 1/2 cup cheese, smoked Gouda, grated
  • 1 medium shallot(s), sliced
  • 2 garlic, clove(s), chopped
  • 12 tomato(es), grape, halved
  • 1 sausage, smoked, cut into half moons
  • 4 oz. Cajun Seasoning
  • 1/4 cup vegetable stock
  • 1 lemon, wedge(s)
  • salt and pepper, to taste
  • 2 tbsp oil, olive, extra virgin