Wednesday, November 4, 2009
Here fishy, fishy, fishy, fishy. One of my favorites is catfish. For this, I simply baked it. Sometimes the simpler the dish, the better it tastes. No need to complicate the flavors. I've been enjoying the Emeril's Original seasoning quite a bit since I received them a couple months ago. I just seasoned the catfish on there good. Gave the fishy fillet a little massage and a little bit of rest that way the meat can absorb the spices. You can use any seasonings you prefer.
I baked it for a good 10-15 minutes. The end result is a tender flaky fish that's flavorful and juicy. I paired it with simple tomato salsa that I mixed it with some chopped sweet onion, chopped parsley and lime juice.
Served it with a little dome-shaped ball of rice that I drizzled some of the tasty fish juices on top and extra salsa on the side.
Baked Catfish with Tomato Salsa
2 catfish fillet
Emeril's Original Seasoning
(or your choice of seasonings)
Extra Virgin Olive Oil
Tomato Salsa (recipe below)
Preheat your oven 375˚F
Pat the fillets dry. Lightly coat each fillet with some extra virgin olive oil. Then coat with the seasoning (or your own blend/choice of seasoning) Be sure to rub it into the flesh of the fish and let it sit for at least 15-30 minutes.
Place the fillets on a foil-lined baking pan and bake for 10 to 15 minutes. Depending on thickness.
When cooked let it sit for 2 minutes to let the juices redistribute within the fillets.
Serve warm and drizzle some of the fish juices that may have collected on the baking pan.
Top with some salsa.
2 small to medium ripe tomato - diced
1/4 c Parsley - chopped
1/2 small sweet onion - diced
Juice of half lime
salt and pepper to season
Combine all ingredients together. Season with a pinch of salt and pepper.