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Blackened Catfish with Grits Recipe from Coral Reef, Epcot


4 - 6 oz catfish fillet
2 oz blackening spice
4 oz of balsamic vinegar

Tomato compote:
2 large tomatoes
1 Tbsp tomato paste
1 tsp garlic
1 oz shallots
1/8 tsp chili flakes
to taste salt
to taste pepper

For grits:
11 oz water
3 oz grits
to taste salt
2 oz pepper jack cheese
1 egg
Bread crumbs


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

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

For grits:
Smoke tomatoes.
Remove skin and dice.
Add remaining ingredients.
Bring to a warm temperature.

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.



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