Estimated Time: 10 minutes
Servings: 4
Ingredients
- 4 catfish fillets
- Cooking spray
- 1 cup Blackening seasoning
- 1 ½ tablespoon cooking oil or butter
- 1 heavy pinch sea salt
How to make blackened catfish:
- Preheat dry cast iron skillet or grill pan.
- Add 1 tablespoon cooking oil to skillet.
- Place paper towel over fish and remove excess water. Pat until dry.
- Brush remaining cooking oil over fish.
- Cover each side liberally with blackened seasoning. (Make sure the entire fish is covered.)
- Lay fish on one side in skillet for 2 minutes.
- Carefully flip to opposite side and cook for 2-3 minutes to finish.
- Remove fish from pan and season to taste with sea salt.
- Plate with fresh squeezed lemon or lime.
- Slice and serve in tacos.
Suggested taco ingredients:
- ½ medium red onion, chopped
- 2/3 cup chopped cilantro
- 1 avocado, sliced
- 1 lime or lemon, zested and juiced
- 1 cup toasted corn
- Chopped queso fresco or cojita cheese
- ½ cup Mexican crema or vegan sour cream
Toasted Corn Recipe:
- 1 cup fresh or frozen corn kernels
- Pinch of sea salt
- Pinch of pepper
- Sauté corn kernels in a preheated large cast-iron skillet on medium-high for 3 to 5 minutes, stirring constantly, until kernels are lightly toasted.
- Season with coarse sea salt and freshly ground pepper to taste. Serve immediately. (Can be made up to 1 day ahead, covered, and refrigerated.)
How to make the vegan sour cream:
- Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Let soak overnight (at least 8 hours).
- Once soaking is finished, drain and rinse the cashews and place them in the basin of a high-powered blender. Add in 1/2 cup of water, the lemon juice and zest, the apple cider vinegar, the maple syrup, and the salt. Blend these ingredients for about 3 minutes on high until very smooth.
- Refrigerate for about an hour. The cream will thicken as it cools. Store in a covered container in the fridge for up to 10 days.