Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
55 min. |
70 min. |
6 |
0 |
Blackened Catfish with Creole Tomato Cous Cous
Enjoy this recipe from Amy Simms, owner/chef at Langlois.
Ingredients:
| 6-8 catfish fillets - thinly sliced
|
| 1 tsp thyme leaves - chopped
|
| 1 tsp cayenne pepper
|
| 1 tsp black pepper
|
| 1 tsp Kosher salt
|
| 1/2 tsp garlic powder
|
| 1/2 tsp onion powder
|
| 1/2 tsp paprika
|
| 1/2 cup butter, unsalted - melted
|
| lemon juice - to garnish |
| Creole Tomato Cous Cous:
|
| 1 1/2 cups cherry tomatoes - halved
|
| 1 tbsp vegetable oil
|
| Kosher salt - to taste
|
| Black pepper - to taste
|
| 1 2/3 cup vegetable stock
|
| 1 cup cous cous
|
| ½ cup diced red onions
|
| 2 tbsp minced garlic
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| 1 tbsp thyme
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| 2 tbsp chopped basil
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| 2 tsp chopped parsley
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| 1 tbsp chopped green onions
|
| 1/4 cup olive oil
|
| 1 tbsp lemon juice |
Instructions:
| 1 | Blackened Catfish: Combine thyme leaves, cayenne and black peppers, salt, garlic and onion powders and paprika in a small bowl. Rinse catfish fillets under cold running water and then thoroughly pat them dry with paper towels. Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat to coat the other side. Be sure to completely coat each fillet.
|
| 2 | Preheat a cast iron skillet until it is very hot, about 10 minutes on medium-high heat.
|
| 3 | Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce plenty of smoke in your kitchen, so be sure to open a window and turn on your vents. |
| 4 | Creole Tomato Cous Cous: Preheat oven to 350°. Toss cherry tomatoes in oil and season with salt and pepper. Roast for 10 to 15 minutes. In a small saucepan, bring stock to a boil. Pour stock over cous cous in a bowl and cover with plastic. Let sit for 20 minutes.
Sauté red onions and garlic in a non stick pan with a little vegetable oil until translucent. Mix the tomatoes, onions, and garlic together and add the cous cous. Add remaining ingredients and adjust salt and pepper to taste. |
