Catfish Salad in Pita

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Catfish Salad in Pita

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

  • 1 tablespoon Cajun seasoning

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 cup celery

  • 1/2 red onion, finely diced

  • 1/2 cup green onion, thinly sliced

  • 1 cup mayonnaise

  • 1 tablespoon hot sauce

  • Salt and pepper to taste

  • 4 whole-wheat pita rounds, split and opened

  • 8 green leaf lettuce leaves

  • 1 large tomato, sliced (optional)

Instructions

  1. Sprinkle cooked catfish with Cajun seasoning.

  2. Combine catfish, bell peppers, celery, onion, mayonnaise, hot sauce, and salt and pepper in bowl; mix well.

  3. Place lettuce leaf and tomato slice in each pita half; spoon in catfish salad.

Serves 4.

Cajun Catfish Dip

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Cajun Catfish Dip

Ingredients

  • 4-5 U.S. Farm-Raised Catfish fillets

  • Red pepper to taste

  • Creole seasoning to taste

  • Cajun spices to taste

  • 8 ounces Cream cheese (room temperature)

  • 1/2 cup Sour cream

  • 2 Tbsp. Worcestershire sauce

  • 1/2 cup Mayonnaise

  • 2 Tbsp. Lemon juice

Instructions

  1. Cover both sides of fillets in red pepper, creole seasoning, and Cajun spices.

  2. Bake or broil until lightly brown.

  3. Let fillets cool; mash with a fork; add all other ingredients.

  4. Chill over night and serve with crackers.

 

Notes:
You may add more creole seasoning, red pepper, and Cajun spices according to how hot and spicy you like it.Recipe courtesy of Pam Sims, Greensboro, Ala.

Broiled Catfish with Lemon Wine Sauce

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Broiled Catfish with Lemon Wine Sauce

4 U.S. Farm-Raised Catfish Fillets

  • ¼ teaspoon Worcestershire sauce

  • ½ teaspoon lemon zest

  • ½ cup dry white wine

  • 1 tablespoon lemon juice

  • ½ cup butter

  • Salt and pepper to taste

  • Olive oil

  • 4 lemon slices for garnish

  • Chopped fresh parsley for garnish

COMBINE Worcestershire sauce, lemon zest, wine and lemon juice in a skillet. Bring to a boil and reduce liquid to ¼ cup. Add butter, stirring constantly until slightly thickened. Add salt and pepper to taste.

  1. PLACE fish in baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Broil fish for 3 to 5 minutes.

  2. REMOVE from broiler; garnish with lemon slices and pour sauce over fish. Broil for another minute or until sauce bubbles and fish begins to flake. Garnish with parsley. Remove from pan and serve.

Catfish with Apple-Fennel Salad & Pickled Pearl Onions

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Catfish with Apple-Fennel Salad & Pickled Pearl Onions

Ingredients

Pickled Pearl Onions

  • 1 cup water

  • 1/2 cup rice vinegar

  • 1/3 cup plus 2 tablespoons sugar

  • 2 tablespoons kosher salt

  • 1 whole garlic clove

  • 1 teaspoon mustard seed

  • 1 teaspoon black peppercorns

  • 1 teaspoon chopped fresh ginger

  • 1/2 jalapeno pepper, seeded and chopped

  • 1 tablespoon grapeseed oil or canola oil

  • 1 cup white pearl onions, peeled and cut in half

Apple-Fennel Salad

  • 1/2 cup diced Red Delicious apples

  • 1/2 cup diced Granny Smith apples

  • 1/2 cup diced fennel bulb

  • 1/2 cup Mandarin orange sections, cut in half

  • 1/2 cup golden raisins

  • 8 teaspoons chopped fennel fronds (tops of the fennel)

Catfish

  • 4 U.S. Farm-Raised Catfish fillets

  • Olive oil

  • Salt and freshly ground pepper to taste

Instructions

  1. To prepare the pickled pearl onions, mix water, vinegar, sugar, salt, garlic, mustard seed, peppercorns, ginger and jalapeño pepper in a medium saucepan. Cook over medium heat, stirring occasionally until it comes to a simmer and salt and sugar are dissolved. Cool.

  2. Heat grapeseed or canola oil in a small sauté pan over medium-high heat. Add onions and sauté until lightly caramelized. Add onions to the saucepan with the vinegar mixture. Let stand for 1 hour to pickle.

  3. Strain the onions from the pickling juice and place pickling juice in a small saucepan. Simmer for 15 to 20 minutes or until reduced to 1/2 cup. Remove from the heat and set aside.

  4. To prepare the apple-fennel salad, toss diced apples, fennel bulb, orange sections and raisins in a small bowl. Add 6 tablespoons of the reduced pickling juice and 6 teaspoons of the fennel fronds and stir until combined; set aside.

  5. Prepare a grill or preheat the broiler. Rub catfish fillets with olive oil and season both sides with salt and pepper. Oil a grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.

  6. Place a small mound of apple-fennel salad on each serving plate. Arrange pickled pearl onions on plates and top with grilled catfish. Spoon remaining 2 tablespoons pickling juice around plates and sprinkle with remaining 2 teaspoons fennel fronds.

  7. Drizzle a little olive oil over the plates and serve.