Cajun Catfish

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With yet another beautiful weekend to look forward to, there’s no better way to beat the heat by joining in! This week we have the most stunning catfish fillets on sale. Catfish is a moist fillet with a sweet and mild flavor and firm flesh that doesn’t flake like other white fish. This distinctive flavor profile lends itself to the spicier Cajun seasonings local to areas where catfish are readily available. We will have all your usual favorites, of course, including two varieties of wild salmon.

Here’s the list:

  • Whole Fish
    • Red Snapper
    • Bronzino
    • Rainbow trout
  • Steaks
    • Swordfish
    • Tuna
    • Scottish salmon
  • Fillets
    • Catfish
    • Day-boat cod
    • Scottish salmon
    • Striped bass
    • Tilapia
    • Sockeye salmon
    • Fluke
    • Coho salmon
  • Shellfish
    • 21/25 Mexican white shrimp
    • 16/20 peeled and deveined shrimp
    • 10/20 dry sea scallops
    • Madhouse oysters (MD)

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This week’s recipe: Cajun Blackened Catfish

Ingredients:

  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp ground cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp dried oregeno
  • 1/2 tsp dried thyme
  • 4 catfish fillets
  • 3/4 cup unsalted butter

Directions:

  1. In a shallow bowl, mix black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, salt, oregeno, and thyme until thoroughly combined.
  2. Press catfish fillets into the spice mixture to thoroughly coat.
  3. Melt butter in a glass or metal bowl and transfer about half to a large cast-iron skillet. Place over a high heat.
  4. When butter in the skillet is smoking hot, lay the catfish in the skillet. Cook until the spices are burned onto the fillets and the flesh is opaque (about 3 minutes per side).
  5. Pour remaining butter over fillets and serve

 

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