Friday, March 25, 2011

Catfish with Roasted Salsa

Before Topping
It's Fish Friday's here at NYC Cooks. In last Friday's post I mentioned Catfish as ethically sound choice with low levels of mercury.This week I'm sharing  a fabulous Catfish recipe with you. The species gets it's name from it's particularly long whisker like trait. Catfish is typically served fried but in efforts to whittle my waistline I prefer to roast mine. I create a fresh salsa (which is great on so many dishes) top it on the fish and pop it oven and in 18 minutes flat you got one phat cat! In warmer weather you may want to go outside and grill the fish and top it with a raw version of the salsa, come back in June it featured!

Jen DePalma's Roasted Catfish with Fresh Salsa
Jen DePalma's Ingredients
1 lb of catfish fillet
2 tbsp of olive oil
1 small tomato diced
1/2 red onion diced
1/2 bunch of cilantro chopped
Juice of 1 lime + zest
2 tsp of salt 2 tsp of black pepper

Jen DePalma's Directions

Preheat oven to 375 degrees Fahrenheit
Combine tomato, onion, cilantro,lime juice+zest, and oil.
Season fish with salt and pepper
Top with fresh salsa
Roast in oven 15 minutes

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