Pan-Fried Fish and Grits with Creamy Cajun Coconut Sauce

Creamy Fish and Grits that require no heavy cream? YES PLEASE! Disclaimer: if you’re looking for a more classic recipe, check out my Creamy Cajun Salmon and Grits, but if you want something unique, easy, and totally mouthwatering, you’re in the right place!

This recipe uses the subtly sweet, naturally creamy goodness of coconut milk to create a scrumptious grits-and-sauce combo, topped with perfectly crispy pan-fried fish coated in a simple mixture of flour and Cajun seasoning.

Plus, it’s pretty quick and easy, requiring just 10 ingredients total, and coming together in just 30 minutes. As a time-strapped mom who doesn’t want to settle for boring food, I truly love this recipe so much!

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Creamy Fish and Grits Ingredient Highlights

Original Stone Ground or Quick 5-minute grits can work. Vegetable broth is my preference (I love to make my own veggie broth!), but you can also use chicken broth or vegetable or chicken stock.

Both the flavor and viscosity of coconut milk is perfect to add a subtle sweetness and creaminess to this dish, but you can also opt to use heavy cream or whole milk if preferred.

Any thin, mild-flavored fish that cooks fast will do. My preference is domestic catfish or tilapia (pictured).

As for the Cajun seasoning, use your favorite! The measurements in this recipe are for using a standard Cajun seasoning blend like McCormick.

However, if you’re using a seasoning blend that’s heavier on the salt and spice, like Slap Ya Mama Cajun Seasoning for example, you will likely want to use less seasoning. You can also make your own homemade Cajun seasoning!

How to Make Creamy Coconut Grits

Making good grits is truly so easy. The secret: use vegetable broth to cook your grits in instead of water to infuse flavor. You can use chicken broth here if you prefer.

Start by bringing your veggie broth and grits to a boil. Then, reduce heat to a low simmer, cover, and cook until all of the broth it absorbed. I use quick grits because they’re affordable, fast, and easy to find.

Once your grits are cooked and infused with savory flavor, it’s time to get them nice and creamy. Turn the heat source off, but leave the saucepan on the burner. Add ¾ cup coconut milk and stir. Cover again.

The residual heat on the burner will thicken the grits and keep them warm until you’re ready to serve them.

How to Prep Fish for Frying

For the best texture on the fish, it’s best to pat dry the excess moisture with a paper towel (consider these bamboo paper towels for a more sustainable option!). This will help to avoid mushiness on your tilapia or catfish when you pan-fry it.

Blotting the fish dry will also make the flour stick to the fish more readily.

Coat the Fish Completely

We will be completely coating the fish in flour to get a nice crispy exterior. Add the flour to a shallow bowl and whisk in the Cajun seasoning. This will make a simple seasoned flour for a more flavorful fish.

Once you’ve seasoned your flour, place the fish in the flour. Use your hands to press the fish into the flour and the flour into the fish, ensuring the filet is completely coated in a thin layer.

Pan-Fry Your Fish

This pan-frying fish technique is simple yet effective. Make sure you get your oil hot first, before lowering the coated fish into it. Add the oil to the pan over medium-high heat and heat it until smoke is coming off the oil.

Then, carefully lower the flour-coated fish into the hot oil. It should sizzle immediately. Cook for about 2 minutes on either side, until crispy and slightly golden-brown. The internal temperature of the fish should reach 145°F.

How to Make Creamy Cajun Coconut Sauce

Once your fish is cooked, remove it from the pan and set it aside. We want to use the oil and anything else leftover in the pan to make our delicious sauce. Start by mincing the garlic and adding it to the pan over low heat.

Sauté the garlic on low for a couple of minutes until nice and fragrant. Then, add the tomato paste and stir to combine with the oil. Once combined, add the coconut milk, still over low heat and stir into the tomato paste/oil mixture.

Then, bring the sauce to a low simmer and thicken until your desired consistency is achieved. Once nice and thick, taste to see if you want to add any salt, pepper, or extra Cajun seasoning.

Serving Your Cajun Fish and Coconut Grits

While your sauce is thickening, add the coconut grits to two shallow bowls. When your sauce is ready, place the fish on top of the grits and smother it in your delicious sauce. I like to garnish with scallions for some color and freshness.

This recipe for grits and fish is a whole meal on its own, but if you want to add a vegetable, here are some suggestions for you:

• Roasted Broccoli and Carrots
• Roasted Asparagus and Mushrooms

How to Properly Store and Reheat Fish and Coconut Grits

If you have leftover fish and grits, it’s best to store them separately in air-tight containers in the refrigerator. The fish will last for 3-4 days and the grits will last up to one week.

To reheat, preheat your oven to 275°F and add leftover fish to a baking dish or sheet. Cover with aluminum foil and bake for 15-20 minutes until internal temperature reaches 145 °F.

The grits can simply be reheated in the microwave or over the stovetop.