I spotted some fresh catfish at the market the other day and it smelled very fresh! And since Bill’s been wanting to incorporate more fish into our diets, this was a perfect find! He requested blackened, which seems to be his favorite lately! Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine. The food is dipped in melted butter and then dredged in a mixture of herbs and spices and is then cooked in a very hot cast-iron skillet. When I make the rub, I only use what I need for the given meal as I typically have enough left over for another meal or two.
Overall, fish is a good choice and catfish offers a variety of health benefits and helps you meet your protein needs. It also boosts your intake of vitamins and healthy fats and fatty acids. Sweet potatoes are a nice compliment to the Cajun spices and are high in antioxidants, which work in the body to prevent inflammatory problems like asthma, arthritis, gout, and many more!
2 Fresh Catfish Fillets
2 teaspoons Salt & Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Cayenne Pepper
2 Tablespoons Paprika, 1 Fancy and 1 Sweet
1 Tablespoon Coriander, ground
In a small bowl, mix together the dry rub and set aside.
2 Large Sweet Potatoes, washed , peeled and cut into cubes
Salted Water, for boiling
1/2 Onion, caramelized in Olive Oil; salt & peppered. I used Harissa infused (hot!) but you can use any! I also used a whole onion and used half in a sauteed vegetable side dish)
1/3 Cup Half & Half
1 Tablespoon Dijon Mustard
1 teaspoon Paprika
1/4 Cup Brown Sugar
1 teaspoon Garlic Salt
1 teaspoon Cinnamon
1/2 to 1 teaspoon Cayenne Pepper
4 to 5 Tablespoons Butter
Reserve half of the caramelized onions for the potatoes and the rest for the sauteed vegetables.
Wash, peel and cube potatoes and cover with water in a pot. Bring to a boil over medium-high heat before reducing the heat to simmer until the potatoes are tender, about 8 to 10 minutes, drain well.
Return the potatoes to the pot and add 1/2 of the caramelized onion, the half & half, dijon mustard, paprika, brown sugar, garlic salt, cinnamon, cayenne and butter. Use an emulsion blender to puree mixture until smooth.
Heat a heavy cast iron pan on high until extremely hot!
Sprinkle dry rub onto fish and press into each fillet, covering generously.
Drizzle a bit of olive oil onto the scorching pan and quickly place fillet into hot pan. (be sure to avoid over crowding; or do one at a time) Cook until fish has a charred appearance, about 2 minutes. Turn fillets and cook until the other side is charred.
For another side dish, chop zucchini, red, yellow and orange bell peppers. Reheat the skillet of the remaining caramelized onions until piping hot. Then add peppers and saute until your desired likeness before adding the zucchini. Cook over high heat, tossing frequently. Season with salt and pepper.
Serve fish over sweet potatoes and garnish with fresh vegetables. We enjoyed this sweet and spicy dish with a refreshing Fogdog Rose!