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Blackened Catfish with Grits Recipe




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Yield:

4 servings

Ingredients - Catfish

  1. 4 - 6 ounces catfish fillet
  2. 2 ounces blackening spice
  3. 4 ounces of balsamic vinegar

Ingredients - Tomato Compote

  1. 2 large tomatoes
  2. 1 tablespoon tomato paste
  3. 1 teaspoon garlic
  4. 1 ounce shallots
  5. 1/8 teaspoon chili flakes
  6. to taste salt
  7. to taste pepper

Ingredients - Grits

  1. 11 ounces water
  2. 3 ounces grits
  3. to taste salt
  4. 2 ounces pepper jack cheese
  5. Flour
  6. 1 egg
  7. Bread crumbs

Directions - Catfish

  1. In a skillet, reduce balsamic vinegar by half.
  2. Set aside.
  3. Coat catfish fillet with Cajun blackened seasoning.
  4. Pan sear.

Directions - Grits

  1. In a medium saucepan, bring water to a boil.
  2. Add grits and cook until stiff.
  3. Add cheese and mix well.
  4. Chill.
  5. Cut into 4 ounce patties.
  6. Dip into egg and coat with flour and bread crumbs.
  7. Fry in a skillet.

Directions - Tomato Compote

  1. Smoke tomatoes.
  2. Remove skin and dice.
  3. Add remaining ingredients.
  4. Bring to a warm temperature.

Recommended Wine Pairing

White Wines - Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, Gewurztraminer, Chenin Blanc, Viognier
Sparkling Wines - Extra Dry: Medium Dry, Brut: Dry

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