Recipe Blackened Catfish with Grits Coral Reef Restaurant Epcot

Yield: serves 4


For catfish

4 – 6 ounces catfish fillet
2 ounces blackening spice
4 ounces of balsamic vinegar

For 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

For grits

11 ounces water
3 ounces grits
to taste salt
2 ounces pepper jack cheese
1 egg
Bread crumbs

Method of preparation for catfish:

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

Method of preparation for grits:

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

Method of preparation for tomato compote:

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

Assembly: Place grits on bottom of plate and half of catfish filet. Top with tomato compote. Add another layer of fish. Add another layer of tomato compote. Drizzle the balsamic vinegar on it.