A fillet of catfish, sourced from sustainable waters, coated in a blend of paprika, garlic, onion, thyme, and cayenne, then seared to perfection. Served atop a bed of fluffy quinoa and sautéed collard greens, this dish is a nod to Southern flavors with a heart-healthy twist.
Ingredients:
For the Catfish:
4 catfish fillets (about 6 ounces each)
2 tablespoons olive oil
2.5 tablespoons Countryside Culinary Creations Blackening Seasoning Blend
Lemon wedges for serving
For the Quinoa:
1 cup quinoa
2 cups chicken or vegetable broth
1 teaspoon Countryside Culinary Creations All-Purpose Herbal & Spice Seasoning Blend
For the Collard Greens:
2 cups collard greens, stems removed and leaves chopped
2 cloves garlic, minced
1 small shallot, sliced thinly
2 tablespoons olive oil
1 tbsp Countryside Culinary Creations Vegetable Seasoning Blend
1 cup chicken or vegetable broth
1 tbsp apple cider vinegar
Instructions:
Prepare the Collard Greens:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced shallot, and sauté for 1 minute. Add the minced garlic shallot and sauté for about 1 minute, but don't burn.
Add the chopped collard greens & seasonings. Add broth, and simmer for 1 min. Add vinegar. Cook, stirring occasionally, until the greens are tender, about 10-12 minutes. Set aside.
Prepare the Quinoa:
Rinse the quinoa under cold water.
In a medium saucepan, bring 2 cups of broth to a boil. Add the quinoa and seasoning blend. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
Fluff with a fork and set aside.
Prepare the Catfish:
Pat the catfish fillets dry and rub both sides with the spice mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the catfish in the skillet and cook for about 4 minutes on each side, or until the fish is cooked through and the crust is crispy.
Assemble the Dish:
Serve each catfish fillet on a bed of quinoa and collard greens.
Garnish with lemon wedges and enjoy!
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