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Blackened Cat Fish Recipe
Blackened Cat Fish/Red Snapper Rinse and pat dry filets with a paper towel. Lightly coat filets with a good quality organic olive oil, once coated you have to move to another plate or foil. Season heavily with spice mixture as described below on both sides and pat. Do not let them sit in oil or the seasoning will come off. We do this on the grill in an iron skillet because the seasonings are strong and will smell in the house for a while. Heat your skillet on the grill for a few minutes, then add a tablespoon of organic butter and a tablespoon of organic olive oil. You only need enough for a light layer in the pan. If you have a well seasoned iron skillet it should be fine and will work like a non stick pan, if not, add a little more butter and oil. Cook for 4-5 minutes per side and enjoy! We serve with organic mashed potatoes, mushroom gravy and organic peas or green beans. The same for other fish and shrimp dishes. Adjust cooking times depending on the type of fish. Shrimp only needs 2-3 minutes per side. For shrimp, once it curls and is the shape of a "C", it's done. If it's an "O", it's overdone. Use a hot fire with the skillet centered over the center. Don't forget thick potholders. Enjoy I use this spice for blackened catfish, red snapper, shrimp, etc. or just to add an extra kick to your favorite meats or vegetables. Ingredients: - 2 1/2 tablespoons organic paprika
- 1 tablespoon sea salt (optional, use more or less)
- 2 tablespoons organic garlic powder
- 1 tablespoon organic black pepper
- 1 tablespoon organic onion powder
- 1 tablespoon organic cayenne powder
- 1 tablespoon organic dried leaf oregano
- 1 tablespoon organic thyme
Directions: Combine all ingredients thoroughly and store in an airtight container or jar.
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Meat or Fish Marinade
Meat or Fish Marinade Ingredients: 1 1/2 cups organic vegetable oil 3/4 cup organic soy sauce 1/2 cup organic Worcestershire sauce 1/2 cup organic red wine vinegar 1/3 cup organic lemon juice 2 tablespoons organic dry mustard 1 teaspoon sea salt 1 tablespoon organic black pepper 1 tablespoon chopped organic garlic 1 tablespoon organic onion powder 1 1/2 teaspoons finely minced fresh organic parsley Directions: In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken, fish or meats before cooking as desired. The longer you marinate the more flavors it will have.
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The Ultimate Fish Taco (8-10 servings)
The Ultimate Fish Taco (8-10 servings) Original recipe by Tyler Florence, modified using organic ingredients Ingredients: - 2 pounds Mahi Mahi (skinned, boned and cleaned) cut into 1-ounce strips
- 2 cups all-purpose organic flour
- 3 organic eggs, lightly beaten
- 4 tablespoons filtered water
- 2 cups panko bread crumbs
- Kosher sea salt and freshly ground organic black pepper
- Organic vegetable oil, for frying (we use organic sunflower oil)
- 1/2 head savoy organic cabbage, finely shredded
- 1 bunch organic cilantro, leaves picked
- 1 bunch organic chives, chopped
- 3 organic limes, cut into wedges for garnish
Pink Chile Mayonnaise: - 1 cup organic sour cream
- 1 cup organic mayonnaise
- 3 chipotles in adobo, plus 2 tablespoons of adobo sauce (organic if you can find it)
- 1/2 organic lemon, juiced
- Kosher sea salt and freshly ground organic black pepper
Mango-Radish Salsa: - 2 organic limes
- 2 organic mangoes, diced
- 4 to 5 organic red radishes, diced
- 1 organic red onion, diced
- 1 tablespoon organic chili powder
- 1/2 bunch fresh organic cilantro, leaves chopped
- 1/4 cup organic extra-virgin olive oil
- Kosher sea salt and freshly ground organic black pepper
Directions Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Use a good grade food thermometer to measure the temperature of the oil, wait until the oil reaches 375 degrees for each batch and you will have great success when frying. Drain on paper towels and season with salt. Keep warm until ready to serve. Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use. Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa. To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the organic corn or flour tortillas lightly over an open flame (on your stove top or use a Mexican comal or a griddle) and serve. This recipe works well having leftovers and making poor boys using the pink mayo and salsa the next day.
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