Pan Seared Dogfish and Grits

Pan Seared Dogfish and Grits

By Chef Bud Gruninger from Flavor, NC

Ingredients:

  • 2 – 10 ounce Dogfish Fillets – Season with salt & pepper
  • 2 cups Fresh Arugula
  • 1cup Roasted Grape Tomatoes
  • 1 Tablespoon Butter
  • 1 Clove Chop Garlic
  • Stone Ground Yellow Cheese Grits

1. Heat a pan very hot, add extra virgin oil & seasoned fish; sear each side about 3 minutes
2. Heat a pan medium heat, add garlic, add arugula, add roasted tomatoes, tablespoon butter, salt & pepper. Saute all ingredients together for 1-2 minutes
3. Place a bed of grits topped with greens & tomato and top with fish & finish with bacon jam

Bacon Jam:

  • 1/2 lb. Applewood Bacon chopped, cook crispy
  • 1Clove Garlic Chop
  • 1tablespoon chop shallots
  • 2 ounces Balsamic Vinegar
  • 2 ounces Brown Sugar
  • 1 ounce bourbon

1. Add all ingredients & reduce about 15 minutes

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