Happy June and welcome to all this summer weather that we have been having. With the summer season right around the corner I am into recipes that are lighter but still satisfying.
The other night I was feelin Cajun and these recipes did me right.
The blackened catfish definitely had a smoky spicy kick with a mix of just about 8 different spices. This recipe is definitely perfect for a weeknight dinner, especially with the dry rub prepared in advance it could take you minutes to make. It was perfectly complimented when paired with the cooling watercress salad with crisp, mild jicama and sweet oranges. Another light and refreshing spring summer recipe.
The sangria was so tasty and for the lightweights out there, you will be good after one. Really refreshing and the apple flavor really shines through. This one is also great to make in batches and could be the perfect cocktail to serve for your summer entertaining or bbqs.
Blackened Catfish
Ingredients
Directions
- In a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture.
- Dredge the catfish fillets in the spice mixture and set aside.
- Heat a large cast iron fry pan or saute pan over high heat until it is “white hot”.
- Add oil to pan. When oil begins to slightly smoke, add catfish fillets and cook on each side, about 2 to 3 minutes.
- Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.
- To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.
Watercress Salad
Ingredients
Directions
- In a small bowl, whisk together honey and lime juice.
- Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated.
- In a medium bowl, combine watercress, orange segments, jicama, red onion and salt.
- Drizzle in 1/2 cup of the dressing.
- Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips.
Ingredients
Directions
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6 ounces light rum
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1/2 cup sugar
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6 ounces lemon-lime soda
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6 ounces soda water
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1 green apple, peeled and cut into small pieces
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1 red apple, peeled and cut into small pieces
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1 peach, peeled and cut into small pieces
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6 fresh lemon wheels, for garnish
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6 fresh limes wheels, for garnish
- In a pitcher add ice and stir together all the ingredients except for the garnishes.
- Serve drinks over ice garnished with lemon and lime wheels.
2 thoughts on “Keeping it Cajun: Blackened Catfish and Watercress Salad”
I like this post, enjoyed this one regards for putting up.
So glad! Thank you!! 😊