Southwest Okie Catfish
Recipe courtesy of Jackson County, OK 4-H Team, 2014 First Place
Serves 5
Southwest Marinade:
Cilantro Lime Aioli:
Crunchy Pecan Topping:
Corn/Pepper Relish:
Plate Garnish:
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Southwest Okie Catfish Click image to enlarge |
Place marinade ingredients in a gallon size plastic zipper bag. Close zipper bag and mix well. Open bag and marinate catfish fillets in closed bag for 25 minutes.
To make aioli, whisk all ingredients well in a small bowl and set aside.
While the catfish is marinating, make the topping by pan roasting pecans on medium heat for 2 minutes. Take the roasting pan off of the heat and add the rest of the topping ingredients. Mix and set aside in a small bowl until plating.
To make corn/pepper relish, in a small pot melt margarine on medium heat. Add cumin, poblano, and red bell pepper. Cook just to let peppers heat through. Add corn and let corn heat through. Place on low heat and toss in cilantro, salt, and pepper. Keep warm until service.
Pan steam the marinated catfish on medium high heat, 3 minutes on each side. Internal temperature should be 140°F. Carry over internal temperature should be 145°F.
To plate: place 2/3 cup of corn/pepper relish in the center of a warmed plate. Top with 1 catfish fillet. Top catfish with 1 tablespoon crunchy pecan topping. Nap 1 tablespoon of aioli over top of fish and corn/pepper relish. Sprinkle a pinch of chopped cilantro on top.
Nutritional Information:
- Number of Servings: 5
- Serving Size: one 3-4 ounce catfish fillet and 2/3 cup corn/pepper relish
- Calories per Serving: 341
- Total Fat per Serving: 20 grams
- Sodium per Serving: 422 milligrams
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