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Thursday, January 10, 2013

Blackened Catfish Tacos with Pineapple Pico de Gallo

I often go through phases where I am stuck on a certain food for a while.  For the last two weeks that food has been catfish! This week I decided to try my hand at blackened catfish tacos.  The spiciness of the catfish tied with sweetness of the pineapples in the Pico de Gallo seemed to be a perfect pair; and it was!  This is a great weeknight meal that can be prepared in less than 30 minutes.

Ingredients for Pineapple Pico de Gallo

2 cups diced pineapples
1/2 large red onion; chopped
2 medium Roma tomatoes; chopped
1 large jalapeno; seeded and finely diced
2 tsp cilantro; chopped
1 tsp lime juice
Salt to taste


Combine all the ingredients and a large bowl and stir until well incorporated.  Refrigerate until ready to serve

Ingredients for Catfish

1-1.5 pounds catfish fillets or nuggets
1.5 tsp cayenne pepper
1 tsp onion powder
1 tsp paprika
1 tsp black pepper
1/2 tsp thyme leaves
1/2 tsp cumin
1 cup flour
1 tsp EVOO
2 tbsp butter; divided


In a heavy bottomed pan heat 1 tbsp butter over high heat.  In a medium sized bowl combine the spices and flour.  Dredge your fillet or nuggets through the flour mixture and allow to rest 1-2 minutes before adding it to the pan. 

Cook the fish over high heat, turning only once as the fish is fragile and will be prone to break apart.  Remove from heat and allow to drain on a paper towel or in a colander.  If needed, cook your second batch of fish, adding the second tbsp of butter to the pan.  Now you're ready to build your tacos!  If you used whole fillets, break them into bite sized pieces before adding them to your tortilla.  Top with Pico de Gallo and serve warm!  Feel free to add more cilantro, sour cream, or cheese.

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