Cajun grilled catfish, smothered arugula, fish drippings sauce, and white rice
I made this comfort food last night after a quick garden harvest. Full recipe in the comments.
by deadduncanidaho
1 Comment
deadduncanidaho
Smothered Arugula
1 lb of fresh arugula, stems removed and shredded 1/2 cup trinity (onion, celery, and bell peppers) 2 cups of chicken stock 1 tbsp olive oil salt and pepper
Warm a dutch oven on the stove top. Add olive oil and trinity. Cook on medium high heat for 10 minutes stirring occasionally. Season with salt and black pepper.
Add arugula in small batches and stir until they wilt. After all arugula is added to the pot add a half cup of chicken stock. Cook uncovered on low heat until most of the stock has been reduced. Repeat until all the stock has been incorporated. Add additional salt and pepper to desired taste.
Grilled catfish
catfish fillets salt, black pepper, white pepper, dried thyme, old bay 1 tbsp butter
Preheat a cast iron skillet in an oven at 300 degrees. Thaw and dry catfish fillets with paper towels. Place fish on a clean plate and dust with salt, black pepper, white pepper, dried thyme and a pinch old bay on both sides.
Remove skillet from oven and place on stove top on medium high heat. Add butter to skillet. Spread melted butter around pan. Immediately place fish in skillet presentation side down. Cook until the fillet releases from pan. Flip the fillet over and cook for a few more minutes. Remove fish from skillet and place on a clean plate and place in a warm oven. Pro tip warm serving plates in the oven at this time.
Fish drippings sauce
2 tbsp butter 1/2 tsp corn starch 1 fl oz half and half or cream
Add butter to still warm skillet after fish has been removed and whisk to incorporate with fish debris and spices. Add corn starch and whisk thoroughly to form a paste. Add half and half or cream and whisk to make a smooth sauce. Serve immediately over plated fish.
Serve with white rice for an authentic cajun meal.
1 Comment
Smothered Arugula
1 lb of fresh arugula, stems removed and shredded
1/2 cup trinity (onion, celery, and bell peppers)
2 cups of chicken stock
1 tbsp olive oil
salt and pepper
Warm a dutch oven on the stove top. Add olive oil and trinity. Cook on medium high heat for 10 minutes stirring occasionally. Season with salt and black pepper.
Add arugula in small batches and stir until they wilt. After all arugula is added to the pot add a half cup of chicken stock. Cook uncovered on low heat until most of the stock has been reduced. Repeat until all the stock has been incorporated. Add additional salt and pepper to desired taste.
Grilled catfish
catfish fillets
salt, black pepper, white pepper, dried thyme, old bay
1 tbsp butter
Preheat a cast iron skillet in an oven at 300 degrees. Thaw and dry catfish fillets with paper towels. Place fish on a clean plate and dust with salt, black pepper, white pepper, dried thyme and a pinch old bay on both sides.
Remove skillet from oven and place on stove top on medium high heat. Add butter to skillet. Spread melted butter around pan. Immediately place fish in skillet presentation side down. Cook until the fillet releases from pan. Flip the fillet over and cook for a few more minutes. Remove fish from skillet and place on a clean plate and place in a warm oven. Pro tip warm serving plates in the oven at this time.
Fish drippings sauce
2 tbsp butter
1/2 tsp corn starch
1 fl oz half and half or cream
Add butter to still warm skillet after fish has been removed and whisk to incorporate with fish debris and spices. Add corn starch and whisk thoroughly to form a paste. Add half and half or cream and whisk to make a smooth sauce. Serve immediately over plated fish.
Serve with white rice for an authentic cajun meal.