President Ronald Reagan declared June 25th National Catfish Day in 1987, due to its symbolism of American summertime fun. Catfish is also the fifth (see #5) most popular fish in America.
I know a lot of you, like me, think it’s great and the rest of you, wouldn’t dream of cooking up a batch; however, you should try this recipe for baked catfish. It just might cause you to like catfish!
Catfish takes on the flavors that it’s cooked with and in this case, spices add snap to the catfish, while the sweet onions and tangy olives in the relish make this dish mouthwatering delicious!
This simple catfish recipe is adapted from Cooking Light. If you don’t like corn meal, substitute flour. The blackened seasoning adds a definite kick to the fish ~ adjust to your liking. Fried catfish is delicious, but baking it is a great change of pace and a healthy alternative. It’s spicy delicious with the relish!
Creole Catfish with Vidalia-Olive Relish
1 tablespoons plus 1 teaspoon canola oil
1 cup Vidalia onion, chopped
½ cup chopped red bell pepper
3 tablespoons chopped pitted green olives
3 tablespoons chopped pitted kalamata olives
2 tablespoons water
1 teaspoon thyme
½ cup corn meal
1 tablespoon paprika
1 tablespoon Old Bay Blackened Seasoning
1 teaspoon garlic powder
4 farm-raised catfish filets
Preheat oven to 425 degrees.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add onion and bell pepper and sauté for 5 minutes.
Add olives, water and thyme and cook for 1 minute. Set aside.*
On a plate, combine corn meal, paprika, Old Bay Seasoning and garlic powder.
Place fish on a non-stick baking pan that has been coated with 1 tablespoon canola oil.
Bake until fish flakes easily.
Serve with relish.
*Chill relish in refrigerator before serving, if desired; or, serve at room temperature.
This is some spicy delicious Creole catfish!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!