Saturday, May 16, 2015
Pan-Fried Catfish & Poblano-Corn Relish
1 large poblano chile pepper, cut into thin strips
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 small onion, thinly sliced
1 ear of corn, kernels cut off
1 garlic clove, minced
1/2 large Hass avocado, diced
Juice of 1/2 lemon
1/4 cup chopped cilantro
Salt and freshly ground pepper
4 6-ounce catfish fillets
All-purpose flour, for dredging
1 . In a large nonstick skillet, spread the poblano strips in an even layer and cook over high heat, without stirring, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook over moderate heat until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, stirring, until heated through, about 2 minutes. Transfer the relish to a bowl and let cool to room temperature. Gently fold in the avocado, lemon juice and cilantro and season with salt and pepper.
2 . Season the catfish with salt and pepper. Dredge the catfish in the flour, shaking off the excess. In each of 2 large, nonstick skillets, heat 2 tablespoons of the olive oil until shimmering. Add 2 fillets to each skillet and cook over moderately high heat until golden brown on the bottom, about 3 minutes. Turn and cook just until the fillets are white throughout, about 1 minute longer. Transfer the catfish to plates and top with the poblano relish.
Serve With Lemon wedges.
Suggested Pairing :
This delicate fish and its smoky relish need a Chardonnay that isn't overwhelmingly rich, with a touch of smokiness from French oak.