4 Catfish fillets
1 cup flour
¼ cup (Grape seed oil for high heat)
½ cup Balsamic (25 star dark)
¼ cup white wine
2 tablespoons honey
1 tablespoon Dijon mustard
½ teaspoon fresh rosemary (Chopped)
1 glove of garlic minced
Prepare glaze by adding all of the above glaze ingredients into a heavy sauce pan, slowly
bring to a boil until sauce been reduced to about 1/3 cup, remove from heat and allow to
cool, sauce will thicken as it cools.
Heat your grapeseed oil in your fry pan. Season flour with salt and pepper and place your
fish fillets into your flour, shake off any loose flour and place your fish into the fry pan
3-4 minutes on each side.
Plate your catfish and drizzle with your balsamic reduction.