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Staying with incorporating 2 fish meals per week into my diet. This week I stopped at Heckenberger’s Seafood inside the Allentown Farmers Market and my eyes open wide with their fresh selections!
Many more options than at the grocery stores, plus talking with owners, is always a pleasure. They take the time to get to know their customer base.
Not just seafood varieties, but freshwater too! I inquired about Walleye, they get it in and it goes out just as fast…..I have a call in for the next time it comes in for a few pounds.
Personally, Local Fish Mongers is the way to go, reminds me of walking the docks and seeing what the fisherman are hauling in.
For today’s dish, I ordered 1# of filets. It was 2 thick filets (give ample time to cook). This recipe will yield 2+ servings, if serving with a starch and veggie.
Catfish
2 catfish fillets
Salt & pepper
Garlic powder
1/4 cup cornmeal (more if needed)
2 tablespoons olive oil, more if needed
Relish
1 ear corn kernels (1/2 C. frozen works well)
8 red grape tomatoes, quartered
6 yellow globe tomatoes, quartered
1/2 green bell pepper, diced
1 tablespoon chopped parsley
1/2 jalapeño, chopped (optional)
Juice of 1 lime
Salt & pepper, to taste
To prepare relish: Heat a dry small saucepan over medium-high heat. Add corn to hot skillet in a single layer, allowing to blister 2-3 minutes before tossing. Cook for 2 more minutes. Transfer to a medium bowl. Add tomatoes, peppers. Stir in parsley, and lime. Marinate for up to 20 minutes, tasting and seasoning accordingly. Set aside while preparing catfish.
To prepare catfish: Place cornmeal in a shallow bowl or plate. Place catfish fillets on a cutting board or tray. Brush both sides with olive oil and sprinkle with salt, pepper, and garlic powder. Lightly dust each fillet in cornmeal, press in to form the crust. Pour remaining olive oil in skillet (you can reuse the saucepan used for corn!) and heat over medium-high heat. Pan sear catfish fillets for 3 minutes on each side.
To serve, transfer catfish to a plate and spoon relish over, garnish with chopped parsley.
Bon Appetite!
Chefs Notes:
This dish is great as is, or served with a simple salad.
Another option, grab a steak roll, slather on a spicy remoulade sauce, layer ingredients in for a Po’boy.
By toasting the corn in a dry skillet first, it adds a level of char & smokiness to the dish. Once the kernels start to sear, waft up the aroma to your nose, it’s sooo good.
Next time I make this, I will add a touch of cayenne pepper to the cornmeal, to add a little zip.
If you desire to serve more people, double up on ingredients.
