16
Sep
09

Cajun Style Blackened Catfish

  This dish was adapted from a Chef Gordon Ramsay recipe.  I know that catfish may not be available in all areas, but this meal is just as delicious with tilapia instead.  One word of advice: When cooking the catfish you probably want to do it on either a gas grill’s side burner or heat the pan on the grill itself.  If you do cook it indoors, open the windows and turn off the smoke detectors.  This dish will smoke… A LOT!

Fish and chips, Southern-style.

•  2 catfish fillets, skinned

•  2 romaine lettuce leaves

•  ¼ cup of white wine (not cooking wine)

•  Juice from ½ lemon

Marinade

•  1 tbsp. dried thyme

•  1 tbsp. Hungarian paprika

•  1 tbsp. cayenne pepper

•  1 tbsp. garlic powder

•  ½ tsp. salt

•  ½ tsp. freshly ground black pepper

•  Juice from 2 lemons

•  3 tbsp. olive oil (not extra virgin) 

Whisk together until thoroughly combined

 

Vinaigrette

•  3 tbsp. olive oil

•  1 tbsp. white wine vinegar

•  Juice from 1 lemon

•  1 pinch dried thyme

•  Season with salt (not kosher) and freshly ground black pepper

Whisk together until thoroughly combined

 

Roll fillets in marinade until completely coated.

Over high heat, add a small swirl of olive oil to a heated pan (preferably cast iron) and pan fry fillets until blackened, around 2-3 minutes per side.

Season with salt and freshly ground black pepper.

Add the white wine and let cook for another minute or two.

Squeeze lemon juice over the fillets and remove from heat.

Place romaine lettuce leaves on a plate and drizzle with the vinaigrette.

Place the catfish on top of the romaine leaves. Be careful, it will be tender.

 

 

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