[CH] Tonight's Dinner - x/p to DePepperMan
radiorlg@att.net
Wed, 31 May 2000 00:40:36 +0000
This was tonights dinner and it was really delicious.
Even DH loved it and told me so - 2x. Also, he asked me
to make it again. I will. It was really great. I saw a
famous chef make something similar and I adapted it to
what we can get around here. If you want something
different to do with fish, this is it!
* Exported from MasterCook *
Spicy Catfish Hash w/Kicked Up Potatoes
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Chiles Fish &
Seafood
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb red skin potatoes -- chopped
small
1 tsp kosher salt
1 tsp Bayou Blast or other Creole
Seasoning
Fish:
4 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic -- minced
5 scallions (with tops) -- trimmed
& minced
2 ripe plum tomatoes -- peeled &
chopped
1 jalapeno pepper -- trim & finely
chop
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp kosher salt
4 dashes chipotle sauce
1 lb catfish fillets
Garnish:
fresh cilantro -- chopped
For potatoes:
Preheat oven to 375°F. Spray a 9"x13" baking pan with
cooking spray. Place potatoes in dish, sprinkle with
kosher salt and Bayou Blast or creole seasoning. Spray
top with some more cooking spray. Bake for 25 minutes at
375°F. After 10 minutes, shake pan and place back in
oven. Try to do that one more time, spray with cooking
spray and replace. When done, remove from oven and let
stand at room temp.
Meanwhile, preheat heavy skillet, melt 2 tbsp butter over
medium heat. When the foam subsides, add 1 tbsp olive oil
and half the garlic. Reduce the heat to medium-low, and
saute, stirring constantly, for 1 minute. Add the
scallions and increase the heat to medium. Saute,
stirring often, for 1 minute. Add the tomatoes, chiles,
spices, and salt and saute until the flavors meld, about
2 minutes. Add hot sauce and stir well.
Add the catfish to the skillet, arranging in 1 layer,
over the tomato-chile mixture. Adjust the heat to low
simmer and cook the fish until the flesh becomes opaque,
about 1 minute. Carefully turn the fish over and cook on
the other side for 1 more minute. The fish will not be
totally cooked. Turn off the heat and allow the fish to
cool in the sauce. When the fish is cool, break into many
pieces with fingers.
In large skillet (nonreactive necessary), melt the
remaining butter and add remaining oil. Add the remaining
garlic and cook for 30 seconds. Add the hash and saute
over high heat until heated through, 3 minutes. Serve the
hash over potatoes. Garnish with chopped cilantro and
serve immediately.
- - - - - - - - - - - - - - - - - -
RisaG