Chipotle Lime Catfish

by Gavan on December 2, 2009

Chipotle Lime Catfish

I remember as a young fella going fishing with the boy scouts (ahh, I was Angelic looking as you can imagine) and on occasion catching a catfish. We’d always just throw them back in as we were told they were inedible, though the people in Texas would beg to differ! There are Catfish Parlours all over the map there. According to Wikipedia, the most commonly eaten catfish species in the States are the channel catfish and blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States (I’m pretty sure Texas played a substantial role in it) that on June 25, 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.” Catfish is eaten in a variety of ways; in Europe it is often cooked in similar ways to carp, but in the United States it is typically crumbed with cornmeal and fried. Now, how ’bout that for some good info?

I think usually catfish is one of those fish that we don’t always gravitate to in the store because some people just don’t know what to do with it but once you get the hang of it, you’ll really enjoy it especially since it’s not expensive and it’s sustainable. I’ve made some delicious fish tacos with catfish and most recently Cajun spiced with Chard & Leek Saute. This is another tasty way to whip up a quick n’ easy dinner. How times have changed!

Serves 4

4 x 5-6 oz locally farmed Catfish portions

1 chipotle pepper in adobo sauce – chopped*
1/2 tsp agave
1 tbsp lime juice
1/4 cup olive oil
1/4 tsp salt
1/4 cup olive oil

*NOTE: These canned peppers can be found in the ethic aisle of your local grocery or in a Mexican grocery store. They are very hot so start with one of the peppers and if you want it hotter add in another. The sauce itself is very tasty.

Chipotle Lime Marinade PA280039


Combine the marinade ingredients together in a mixing bowl and marinate the catfish for up to 2 hours. Once ready preheat a non-stick skillet and sear the fish on one side for 4-5 minutes on medium heat. Once nicely golden flip over and reduce heat to medium low. When fish is cooked it should be opaque and firm to the touch.
Serve with rice ‘n’ beans and sauteed spinach. Yeehaw! (as they say)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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