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Pan-Seared Catfish

4 large fillets of fresh catfish (farm-raised)

6 oz bread crumbs

1 teaspoon butter

4 oz olive oil*

kosher salt to taste

coarse ground pepper to taste

With a sharp knife, poke a few holes in the thick side of fillets.

Mix ½ of olive oil with salt and pepper and brush the fish on both sides. Cover with bread crumbs.

Heat the rest of the olive oil and butter. Sauté the fish for about 4-5 minutes on each side until golden brown. Plate with artichoke salad and grilled chilled avocado.

(Serves 4)

 

Grilled Chilled Avocado

2 large avocados cut in half with pit removed

1 oz olive oil*

kosher salt to taste

coarse ground pepper to taste

Mix olive oil, salt, pepper and brush the avocado inside and out. Grill the avocado for about 2 minutes skin-side down. After a couple of minutes you will see a separation of the avocado meat from the shell. At this point, turn it meat side down for about 30 seconds to achieve grill marks. Chill and serve with catfish and artichoke salad.

(Serves 4)

 

Artichoke Salad

4 artichoke hearts

4 oz romaine lettuce

4 oz baby spinach

2 oz sliced mushrooms

2 oz shredded Parmigiano

2 teaspoons sliced kalamata olives

few sprigs of julienned basil

2 oz olive oil*

kosher salt to taste

coarse ground pepper to taste

¼ teaspoon minced garlic

2 oz fresh squeezed lime juice

Mix olive oil, salt, pepper, garlic and lime juice. Combine with artichokes, romaine, spinach, mushrooms, kal­amata olives, basil and Parmigiano. Serve with catfish and avocado.

 

*Chef uses his Gorji Gourmet Foods® Dipping Oil & Marinade Primer, but olive oil of your choice may be used

 

Optional

Chef serves his Gorji Gourmet Foods® Spicy  Remoulade as an accompaniment with this dish to provide a spicy note if desired