Sunday, April 24, 2011

Spicy Catfish in a Flash

As soon as I tried this recipe from my friend Lynn a few years ago, it immediately became a regular in our dinner rotation. Being from Mississippi, Josh was a little weary of catfish that wasn't fried but this one's got his heart. It is so easy, so quick and so delicious. Plus, I think it's pretty and colorful.

You'll need:

2-3 catfish fillets (If you aren't a catfish fan, any white fish would be delicious.)
1/2 tsp garlic powder
1 T paprika
1 T Old Bay
1/2 tsp cayenne (the recipe calls for 1/2 T but that's too spicey for me, and I like spicy.)
1 T black pepper
1 stick butter, melted
1 lime, juiced
1/2 cup white shoe peg corn
1/2 cup chopped green onion
15-20 grape tomatoes, sliced in half
1/2 cup white wine (in a bind, I've used I've said before, I am no chef. It tasted fine!)
White rice (I use minute rice.)

Rinse the catfish fillets in cold water, pat dry. Combine melted butter and lime juice. (I melt butter in a small bowl in the microwave and squeeze the lime right into that.) Dip fillets in the butterlime juice mixture (save what's left) and lay them on plastic wrap. Mix seasonings together (garlic powder, paprika, Old Bay, cayenne, black pepper). Generously sprinkle both sides of the fillet with the seasonings. At this point, you can refrigerate until ready to cook.

Preheat skillet on high heat for about one minute. Spray with Pam. Put fillets in skillet and cook for about 2 minutes. You'll want to turn your heat down some. Flip and cook for another 2 minutes. As soon as I make this flip, I put the rice in the microwave so it can cook its 90 seconds. Then, I put a serving on each plate. Back to the fish...once again, flip and cook for another 2 minutes. This is not a chef's technique but I usually poke the spatula into the fillets to see how flakey they are. If they are starting to fall apart, I know they are ready. A real cook would say they should be about as firm as your wrist.

Once the fillets are falling apart a little bit, place each fillet on a bed of rice. You can substitute spinach for the rice. We are a white rice kind of family. I think I did the spinach once...Josh took one bite and said, "Where's the rice?" We tried. Once the fillet is on the rice, I usually cover with a paper towel to keep it warm (although your topping will be piping hot!).

You'll want to wipe out your skillet now. Don't stress over it - it does not have to be perfectly clean by any stretch. Turn your heat up to high. Add what's left of the butter mixture, the white wine, corn, green onion and tomatoes. Stir it around for about a minute or so and scrape up the crusty seasonings that may be left in the pan. Aren't these colors pretty??

Once you've cooked your topping around for a few, generously spoon over the rice/catfish. This is everything in one...a starch, your protein and your veggies. This recipe makes 2 nice sized portions.

Try it and tell me what you think of Lynn's quick catfish!


Linsey said...

Yummy! I might have to make catfish this week!!

swevans81 said...


lynn said...

How flattered am I that you posted this!Wow - your technique and pictures - awesome!

AA said...

This looks delicious, Georgia. Can't wait to make it!!

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