Blackened Catfish with Quinoa and Citrus Vinaigrette
Ingredients
- Blackening Seasoning:
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon thyme
- Quinoa Salad:
- 1 tablespoon peanut oil
- 1 cup corn canned and drained or frozen and thawed to room temperature
- salt to taste
- pepper to taste
- 1/2 cup edamame shelled and thawed to room temperature
- 3 cups quinoa cooked
- Blackened Catfish:
- 1 tablespoon peanut oil
- 1 pound catfish cut into four fillets
- 5 tablespoons Blackening Seasoning
- Citrus Vinaigrette:
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 1/2 teaspoon thyme
- 2 tablespoons olive oil
Instructions
- To make Blackening Seasoning: Combine salt, pepper, cayenne pepper, garlic powder and thyme.
- To make Quinoa Salad: Heat and oil skillet. Add corn; salt and pepper, to taste, and saute until golden brown. Add edamame and sauteed corn to quinoa and set aside.
- To make Blackened Catfish: Heat cast-iron skillet to medium-high heat with 1 tablespoon peanut oil added. Coat both sides of catfish fillets with Blackening Seasoning. Add catfish to skillet and cook 5-6 minutes per side, or until well done.
- To make Citrus Vinaigrette: Whisk together lemon juice, lemon zest, honey and thyme. Slowly add olive oil, whisking until dressing is formed.
- Serve Blackened Catfish on top of Quinoa Salad and drizzle with Citrus Vinaigrette.
Notes
Recipe courtesy of chef Tim Hughes on behalf of the Seafood Nutrition Partnership