In honor of National Catfish Month (yes, really!) this August, I’m celebrating the fresh flavor and can’t-beat flakiness of U.S. Farm Raised Catfish, which—if you didn’t know—is raised in clean, aquifer-fed freshwater ponds as a safe, sustainable, and environmentally friendly seafood choice.
U.S. Farm Raised Catfish is a reliable, healthy choice for your table for many reasons: it’s an excellent source of protein, free of hormones, and low in saturated fat. I love that catfish is consistently mild and slightly sweet at first bite. There’s no question when you’re ordering this at the store or restaurant!
I find it to be perfect for grilling, broiling, baking, and sautéing. And while growing up in the South has traditionally yielded a fried version of the fillet, I’m pan searing this catfish recipe with a summery salsa of heirloom tomatoes, corn, peaches and peppers. You’ll find yourself eating this salsa with a spoon — save some extra for chips the next day. Trust me.
Happy summer, and happy National Catfish Month!
Serves 4
Catfish
4 catfish fillets
Salt + pepper
Garlic powder
1/4 cup cornmeal
2 tablespoons olive oil
Salsa
1 ear corn kernels
1 red heirloom tomato, diced
1 green heirloom tomato, diced
1/2 red bell pepper, diced
1 peach, diced
1 tablespoon chopped cilantro
1/2 jalapeño, chopped (optional)
Juice of 1 lime
1 teaspoon salt
To prepare salsa: Heat a dry small saucepan over medium-high heat. Add corn to hot skillet in a single layer, allowing to blister 2-3 minutes before tossing. Cook for 2 more minutes. Transfer to a medium bowl. Add tomatoes, peppers, and peach. Stir in salt, cilantro, and lime. Marinate for up to 20 minutes, tasting and seasoning accordingly. Set aside while preparing catfish.
To prepare catfish: Place cornmeal in a shallow bowl or plate. Place catfish fillets on a cutting board or tray. Brush both sides with olive oil and sprinkle with salt, pepper, and garlic powder. Lightly dust each fillet in cornmeal. Pour remaining olive oil in skillet (you can reuse the saucepan used for corn!) and heat over medium-high heat. Pan sear catfish fillets for 3 minutes on each side.
To serve, transfer catfish to a plate and spoon with salsa.
This post is brought to you by The Catfish Institute. Thank you for supporting our sponsors!
