Catfish with Peppercorns on a bed of Sautéed Spinach and Matchstick Vegetables subjects taste buds to flavors that are sure to entice any lover of spice. The U.S. Farm-Raised Catfish has a pleasing, mild taste that blends flawlessly with the pepper and vegetable flavors.
This simple catfish recipe boasts a long name with a simple preparation:
CATFISH WITH PEPPERCORNS ON A BED OF SAUTEED SPINACH AND MATCHSTICK VEGETABLES
Six 7-ounce catfish fillets
Salt to taste
2 tablespoons black peppercorns
2 tablespoons white peppercorns
2 tablespoons green peppercorns
2 tablespoons red peppercorns
2 tablespoons mustard seeds
3 tablespoons canola oil
16 ounces fresh spinach
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
Matchstick vegetables
Season catfish fillets on both sides with salt.
Grind all peppercorns and mustard seeds in a coffee or nut mill. Spread peppercorn mixture on a small plate. Press one side of each fillet into the peppercorn mixture.
Heat oil in a large sauté pan over medium heat. When oil is hot, add fillets peppered side down, cooking no more than two or three at a time, depending on size of pan. Do not over crowd pan or allow pan to cool with each addition.
Sauté catfish for about two minutes to form a crust. Carefully turn fillets and cook for two more minutes, or just until the fillets are semi-firm.
Sauté spinach, garlic and crushed red peppers in one tablespoon canola oil.
Arrange equal portions of sautéed spinach and matchstick vegetables on each of six plates to cover the bottom of the plates. Place catfish fillets peppercorn side up on top of vegetables.
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