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Sautéed Catfish with
Greens, Creole Sauce
and
Hush Puppies
Commander’s Palace
Bon Appetit
Archives
Creole Sauce:
2 tablespoons vegetable oil
3/4 cup diced onion
1/3 cup diced green bell pepper
1/2 cup diced celery
1 large garlic clove, minced
2 cups peeled, seeded, chopped ripe tomatoes
1 1/2 cups canned chicken broth
3/4 teaspoon dried thyme, crumbled
1/8 teaspoon paprika
1 small bay leaf
Dash Tabasco
1 tablespoon cornstarch dissolved in 1 tablespoon water
1/4 cup chopped scallions
2 pounds catfish fillets
Creole or Dijon mustard
Creole Seafood Seasoning
Greens:
3 ounces bacon, chopped
1/2 cup chopped onion
8 cups torn, trimmed bitter greens, such as collard, mustard, kale,
or any
combination (about 1 1/2 bunches)
1/2 cup flour
1/2 cup instant masa mix
1 1/2 teaspoons Creole
Seafood Seasoning (see below)
1/4 cup butter
Hush
Puppies
For sauce: Heat oil in a heavy large saucepan over
medium-low heat. Add 3/4 cup diced onion, bell pepper, celery and garlic and cook until
onion is translucent, stirring occasionally, about 10 minutes. Mix in tomatoes, broth,
thyme, paprika, bay leaf and Tabasco and bring to boil. Reduce heat. Stir in dissolved
cornstarch and simmer until sauce thickens, stirring constantly. Season with salt and
pepper. Stir in scallions. (Can be prepared 1 day ahead. Cover and refrigerate.)
Rub fish with mustard and seasoning. Arrange on plate. Chill 1
hour.
For greens: Cook bacon in heavy large skillet over medium
heat until fat is rendered. Add chopped onion and cook until bacon and onion are brown,
stirring frequently, about 5 minutes. Add greens and stir until wilted, about 2 minutes.
Season with salt and pepper. Keep warm.
Reheat Creole Sauce over medium-low heat.
Combine flour, masa mix and 1 1/2 teaspoons Creole Seafood Seasoning
on plate. Dredge fish in mixture, shaking off excess. Melt butter in heavy large skillet
over medium heat. Add fish and cook until golden brown and cooked through, about 4 minutes
per side.
Spread greens on plates. Top with fish. Spoon sauce over. Serve
immediately with hot Hush Puppies. Serves 4.
Creole Seafood Seasoning
2 tablespoons salt
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoon dried oregano, crumbled
Combine all ingredients in a small bowl and store in
airtight container.
New Orleans
Restaurants in the aftermath of Katrina and Rita
Index - Fish Recipe Archives
Index - Commander's Palace Recipes
Do you know what it means to miss New Orleans?
Recipe Archives Index
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