Southwest Okie Catfish

Main Course

Recipe courtesy of Jackson County, OK 4-H Team, 2014 First Place

Serves 5

Ingredients: 
  • 5 catfish fillets (3 to 4 ounces each), boneless and skinless

 

Southwest Marinade:

  • 3 tablespoons fresh squeezed lime juice
  • 1/3 cup canola oil
  • 1 tablespoon ground cumin 
  • 1/2 teaspoon cayenne pepper
  • 1/3 teaspoon salt
  • 1 tablespoon minced garlic

 

Cilantro Lime Aioli:

  • 1 tablespoon lime juice
  • 2 tablespoon low fat mayo
  • 1 tablespoon honey
  • 1 ½ teaspoon apple cider vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon minced garlic
  • 1 pinch salt
  • 1 tablespoon chopped cilantro

 

Crunchy Pecan Topping:

  • 5 tablespoons pecans, finely chopped
  • 1 teaspoon margarine
  • 1/4 teaspoon black pepper
  • Zest of 1 lime

 

Corn/Pepper Relish:

  • 1 tablespoon margarine
  • 1 teaspoon ground cumin
  • 1 poblano pepper diced
  • 1 red bell pepper diced
  • 2 1/2 cups fresh corn kernels cut off the cob or frozen sweet corn kernels 
  • 1/4 cup chopped cilantro
  • 1/3 teaspoon salt
  • 1/4 teaspoon black pepper

 

Plate Garnish:

  • 1 tablespoon of aioli
  • Cilantro Chopped 

Southwest Okie Catfish

Click image to enlarge
Method: 

 

Place marinade ingredients in a gallon size plastic zipper bag. Close zipper bag and mix well. Open bag and marinate catfish fillets in closed bag for 25 minutes.  

 

To make aioli, whisk all ingredients well in a small bowl and set aside.

 

While the catfish is marinating, make the topping by pan roasting pecans on medium heat for 2 minutes. Take the roasting pan off of the heat and add the rest of the topping ingredients. Mix and set aside in a small bowl until plating.

 

To make corn/pepper relish, in a small pot melt margarine on medium heat. Add cumin, poblano, and red bell pepper. Cook just to let peppers heat through. Add corn and let corn heat through. Place on low heat and toss in cilantro, salt, and pepper. Keep warm until service.

 

Pan steam the marinated catfish on medium high heat, 3 minutes on each side. Internal temperature should be 140°F. Carry over internal temperature should be 145°F. 

 

To plate: place 2/3 cup of corn/pepper relish in the center of a warmed plate. Top with 1 catfish fillet. Top catfish with 1 tablespoon crunchy pecan topping. Nap 1 tablespoon of aioli over top of fish and corn/pepper relish. Sprinkle a pinch of chopped cilantro on top. 

Nutritional Information:

  • Number of Servings: 5
  • Serving Size: one 3-4 ounce catfish fillet and 2/3 cup corn/pepper relish
  • Calories per Serving: 341
  • Total Fat per Serving: 20 grams
  • Sodium per Serving: 422 milligrams

 

 

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