Hi all:

This is my first blog, and I thought I'd start with a Sustainable seafood recipe from the South. It comes from Regina Charboneau, owner of Twin Oaks B&B in Natchez, MS and author of two cookbooks.


Sustainable Seafood Recipes
Catfish with Black-Eyed Peas 

"As a Southerner, I always use ingredients that are true to this area of the country but with a little bit of a twist," says Regina Charboneau. "The combination of the catfish with smoked tomatoes, black-eyed peas and vinegar all works really well together." It's also versatile; the fish is delicious alone or with one or both sauces. Make the tomato sauce on the weekend and you’ll have a quick and delicious weeknight meal.

U.S. farm-raised catfish has a mild flavor and firm texture. It’s farmed in an ecologically responsible manner and is on the Seafood Watch green "Best Choice" list. Ingredients
Directions Note: Prepare the tomato sauce and black-eyed pea vinaigrette in advance if you plan to use them.

Cut the catfish into four portions.

Mix the flour, salt, garlic, cayenne, black pepper, fennel and paprika. Sprinkle this mixture evenly over the filets.

Place a cast iron skillet over medium heat and let it get hot before adding 2 tablespoons of oil. Add the filets and cook for 4-5 minutes on the first side until the fish has a good rich color. Turn the fish over and cook 3-4 more minutes. Allow plenty of room in the pan for each piece of fish, cooking in batches if necessary.

Serve as is, or spoon warm tomato sauce on a plate, place the catfish on top and cover with the black-eyed pea vinaigrette.

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks

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