Description Edit

A catfish recipe.

Ingredients Edit

Pickled pearl onions Edit

Apple-fennel salad Edit

Directions Edit

Pickled pearl onions Edit

  1. Mix water, vinegar, sugar, salt, garlic, mustard seed, peppercorns, ginger and jalapeño pepper in a medium saucepan.
  2. Cook over medium heat, stirring occasionally until it comes to a simmer and salt and sugar are dissolved. Cool.
  3. Heat grape seed or canola oil in a small sauté pan over medium-high heat.
  4. Add onions and sauté until lightly caramelized.
  5. Add onions to the saucepan with the vinegar mixture.
  6. Let stand for 1 hour to pickle.
  7. Strain the onions from the pickling juice and place pickling juice in a small saucepan.
  8. Simmer for 15 to 20 minutes or until reduced to ½ cup.
  9. Remove from the heat and set aside.

Apple-fennel salad Edit

  1. Toss diced apples, fennel bulb, orange sections and raisins in a small bowl.
  2. Add 6 tablespoons of the reduced pickling juice and 6 teaspoons of the fennel fronds and stir until combined; set aside.

Catfish Edit

  1. Prepare a grill or preheat the broiler.
  2. Rub catfish fillets with olive oil and season both sides with salt and pepper.
  3. oil a grill rack or broiler pan rack.
  4. Grill or broil fillets about 4 inches from the heat source for 2 to 3 minutes on each side, or until flakes easily when tested with a fork.
  5. Place a small mound of apple-fennel salad on each serving plate.
  6. Arrange pickled pearl onions on plates and top with grilled catfish.
  7. Spoon remaining 2 tablespoons pickling juice around plates and sprinkle with remaining 2 teaspoons fennel fronds.
  8. Drizzle a little olive oil over the plates and serve.

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