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. 
Heart Healthy

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