Catfish in Creamy Sauce & Mashed Cauliflower

This dish gave me life. My cooking has been alright lately. Edible, pretty good, but not incredible. This dish was incredibly easy to make with minimal ingredients and it is amazing. Please make it. Catfish is typically overshadowed by thick batters and deep frying, which doesn’t give it an opportunity to shine as a truly light, delicious, flaky piece of yum. It is so delicate and the sauce really brings the dish together. I paired this with mashed garlic cauliflower (so much better and better for you than potatoes). If I had more time, I may have made a second veggie side dish like carrots or some broccoli.

Catfish:

  • 2 catfish fillets (about 1 pound)
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 3 tbsp butter
  • 1/2 cup coconut milk
  • 1 lemon, juiced
  • chives (don’t skip these!)

Pat the fish dry and lightly salt. Heat olive oil over medium-high heat and sauté shallot about 30 seconds. Add butter. When the butter is completely melted add the catfish. Let fry about 4-5 minutes on each side. If the fish is really sticking to the pan, it’s probably not ready to flip yet.Remove the fish from the skillet.

Turn heat down to medium and add lemon juice.

Scrape up the crispy bits from the bottom of the pan then add coconut milk. Let boil about 3 minutes, stirring occasionally, until sauce thickens. Pour over catfish. Garnish with chives.

Cauliflower:

  • 1 large head cauliflower
  • 5 large cloves garlic
  • salt to taste
  • 2 tablespoons butter
  • ¼ teaspoon ground nutmeg
  • black pepper to taste

Fill a large stock pot with 2-3 inches of water. Place on a burner set on high, place a steam insert in the pot and cover with a lid. Wait a few minutes for the water to boil. In the meantime, wash and cut up one large head of cauliflower and slice up the cloves of garlic. You are going to puree everything so it doesn’t have to be perfect.

Once the water is boiling, place half the cauliflower and garlic in the steam insert. Salt liberally and add the rest of the cauliflower. Add a little more salt, replace the lid and steam for about 10 minutes or until soft.

Let it drain and then dump everything into a food processor. It is key that you use a food processor – I’ve tried blenders, forks, potato mashers, etc. and nothing quite gets the right consistency and creaminess like a food processor. Add pepper, nutmeg, and butter and puree away! Adjust the seasoning and serve. This makes a huge batch and it reheats beautifully in the microwave.

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