Archives for September 2010

Wordless Wednesday

Blackened Catfish with Wilted Spinach and Ragun’ Remoulade Sauce:

Ingredients: Ragun’ Remoulade Sauce
2 stalks of celery, roughly chopped
2 TBS. capers, drained
1 shallot, roughly chopped
4 tsp. creole mustard
juice of 1 lemon
1 bunch fresh parsley, roughly chopped
1 bunch fresh basil, roughly chopped
4 cloves garlic
5 Tbs. ketchup
2 Tbs. white distilled vinegar
lots of dashes of hot sauce (I used the original Louisiana hot sauce brand)
1 Tb. smoked sweet paprika
2 Tbs. prepared horseradish
1 1/2 c. Greek yogurt
salt and pepper, to taste

Put all ingredients into a food processor and blend until fully pureed into a smooth sauce.

Ingredients: Wilted Spinach
1 large bunch of fresh spinach, rinsed and discolored leaves removed (i.e. yellow or bruised)
1 Tb. extra virgin olive oil
4-5 cloves of garlic, finely chopped
juice of 1 lemon juice
salt and pepper, to taste

1. Heat oil in a large saute pan over medium-high heat.
2. Add garlic and lemon and saute for 1 minute.
3. Turn the heat to high and add the spinach, salt, and pepper.
4. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic.
5. Remove spinach from pan and serve immediately.

Ingredients: Blackened Catfish
1 catfish fillet
extra virgin olive oil
blackening seasoning (I used H-E-B brand)

1. Dredge the catfish fillet in the blackening seasoning, making sure to cover both sides of the fish with the seasoning.
2. Heat a large skillet on the stove over medium-high heat.
3. Drizzle the skillet with the evoo and place the fish on the skillet.
4. Cook the fish on each side for 4-5 minutes or until browned/ blackened (the fish will be flaky in the center).