Cajun Fried Catfish with Dandelion Greens, Corn & Carrots

Catfish is inexpensive and readily available previously unfrozen which always ensures a better quality dining experience.  This simple dish takes 40 minutes, costs $12 and feeds two people.

Cornmeal Crusted Cajun Catfish
1 whole catfish filet cut into 4 smaller strips
1/4 cup fine cornmeal
1/8 cup all purpose flour
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon marjoram
1 tablespoon chili powder
1 tablespoon chipotle powder

Mix all dry ingredients with a fork in a shallow baking pan or bowl.  Toss catfish strips in cornmeal mixture until well coated.  Let the fish sit in the mix while you prepare the remaining items.  This will ensure the fish is dry and well coated before going into the oil.  Fry for about 7 minutes or until the crust is golden brown.  Remove and let dry on paper towel.  Serve immediately

Wilted Dandelion Greens
In a medium saute pan start a tablespoon of diced shallot or onion.  Toss in one bunch of fresh washed dandelion greens.  Saute for about 5 minutes or until the greens are wilted.  Season with salt and pepper.

Butter Poached Corn and Carrots
Remove corn from the cob and peel and cut carrots into rounds.  Add to a small saute pan along with 1/2 a stick of butter and a few tablespoons of oil olive.  Turn pan to low heat and let cook about 20 minutes or until carrots are tender.

Meyer Lemon Aioli
1/8 cup olive oil mayo
2 tablespoons honey mustard
1 teaspoon marjoram
juice from 1/2 a meyer lemon

Easy and delicious lunch, Buon Apetito!!

Hogfish with Orange Cauliflower "Cous-Cous", Rock Shrimp and Cilantro Butter

I found some fresh hogfish (a rare find) at the local supermarket and got inspired. Hogfish are reef fish that only eat shellfish so they have a distinct rich flavor. This is also why I added the rock shrimp to the dish. The cauliflower cous-cous is simply the florets of cauliflower lightly pulsed in a food processor. Once pulsed the florets breakdown and look just like cous-cous. This dish takes 30 minutes, costs $15 and feeds one.

Pan Seared Hogfish
1 filet of fresh Hogfish
1 teaspoon olive oil
1 teaspoon butter
salt and pepper

Preheat the oven to 350. Start a medium pan on high heat. Add butter and olive oil. Once very hot place fish skin side sown in the pan and let cook 4 minutes. Turn over and place the whole pan in the oven for 8 minutes.

Orange Cauliflower Cous-Cous
1 head orange cauliflower (you can use white also)
1 ear bi-color corn
1/4 red onion
2 cups of water
salt and pepper

Remove the stems from the florets of the cauliflower so you have mainly all florets. Place the florets into a food processor and pulse lightly until the mixture is broken down and looks like cous-cous. Remove the corn from the cob and finely dice the red onion. Place water, cauliflower, corn and red onions in a medium sauce pan. Add salt and pepper and turn up the heat to medium high. Bring to a boil and then turn to simmer and let cook for 5 minutes or until tender but still firm. Drain, season again and serve.

Cilantro Butter Poached Rock Shrimp
4 tablespoons butter
1 tablespoon olive oil
2 tablespoons white wine
1/4 lb fresh rock shrimp
2 tablespoons fresh cilantro chopped
salt and pepper

Add butter, oil and wine to a small sauce pan and turn to medium low. Once warmed add shrimp and cilantro with salt & pepper. Let cook for 8 to 10 minutes. Remove and serve.

The hogfish was tender with a distinct meaty flavor. The rock shrimp were soft and buttery and the poaching liquid was used as the sauce. The cauliflower added some earthyness and the corn a touch of sweetness. All in all and great and delicious dish. Buon Apetito!!