BLACKENED CAJUN CATFISH
INGREDIENTS
- 3 tbsp grapeseed oil
- 4 catfish fillets, ach 175g
- 20g Butter
- 2 Sweet potatoes, peeled, diced and cooked
- 400g baby spinach leaves
- Salt, and fresh ground black pepper
- 1 tbsp Salt
- 1 tbsp cayenne pepper
- 1 tbsp Paprika
- 1 tbsp garlic salt
- 1 tbsp Pepper
- 1/2 tbsp Turmeric
- 1/2 tbsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp Cumin
- 4 plum tomatoes, peeled, deseeded and chopped
- 1 red onion, finely sliced
- 1 tbsp sun-dried cherries, soaked in 2 tbsp bourbon
- zest and juice of 1 lime
- 4 tbsp Olive oil
METHOD
- Mix together all of the Cajun spice mix and store in an airtight container until required.
- Heat 2 tablespoons of the oil in a non-stick frying pan over high heat. Season both sides of each catfish fillet with the blackening seasoning and fry for 2 1/2 minutes on each side.
- In a separate pan, heat the remaining oil and butter together and fry the sweet potato for a minute, and then stir in the baby spinach and stir until wilted. Season with salt and freshly ground black pepper and set aside.
- To make the salsa simply mix together the tomato, red onion, cherries, lime juice and olive oil. Season to taste.
- Pile the spinach and sweet potato onto a plate, top with the catfish and finally some sour cherry salsa. Serve immediately. Cooks Notes: Lime or lemon juice can be substituted for the bourbon if preferred.