Blackened Catfish with Grits Recipe

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Blackened Catfish with Grits

Yield: 4 servings

Blackened Catfish with Grits

Blackened catfish on a bed of grits


  • 4 - 6 ounces catfish fillet
  • 2 ounces blackening spice
  • 4 ounces of balsamic vinegar
  • Tomato Compote
  • 2 large tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic
  • 1 ounce shallots
  • 1/8 teaspoon chili flakes
  • to taste salt
  • to taste pepper
  • Grits
  • 11 ounces water
  • 3 ounces grits
  • to taste salt
  • 2 ounces pepper jack cheese
  • Flour
  • 1 egg
  • Bread crumbs


  1. In a skillet, reduce balsamic vinegar by half.
  2. Set aside.
  3. Coat catfish fillet with Cajun blackened seasoning.
  4. Pan sear.
  5. Tomato Compote
  6. Smoke tomatoes.
  7. Remove skin and dice.
  8. Add remaining ingredients.
  9. Bring to a warm temperature.
  10. Grits
  11. In a medium saucepan, bring water to a boil.
  12. Add grits and cook until stiff.
  13. Add cheese and mix well.
  14. Chill.
  15. Cut into 4 ounce patties.
  16. Dip into egg and coat with flour and bread crumbs.
  17. Fry in a skillet.

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