Wednesday, September 25, 2013

Capitalist Cat Fish Recipe

Nick Schaevers was in Clover! Everything was wonderful until a venture capitalist did some high-speed bouncing on the sidewalk before posing for the crime scene photographs. How quickly the high and mighty have fallen, or in this case, were launched.

Capitalist Cajun Cat Fish


4 (6-ounce) cat fish fillets
1 teaspoon salt, plus more for seasoning
1 teaspoon Cajun Catfish Seasoning, recipe follows
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
2 tablespoons white wine
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper


Preheat the oven to 200 degrees F.

Season the catfish fillets with the salt and Cajun Catfish Seasoning. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.

Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.

Cajun Catfish Seasoning 
(also referred to as Bayou Bounty):

4 1/2 tablespoons paprika
4 tablespoons salt
4 tablespoons garlic powder
2 tablespoon black pepper
2 tablespoon onion powder
2 tablespoon cayenne pepper
4 tablespoon Italian Seasoning

Combine all ingredients and mix well. Store in a mason jar with top tight.  Shake well before opening. Take out a tsp or whatever you need to give any recipe a touch of Cajun flavor. 

Note: If you give leftover fish to your cat, to avoid tummy upsets please wash off the seasoning before putting fish in the kitty's dish.
This foil grilled or baked trout recipe with a delicious Jalapeno-Mango Salsa Recipe is for 2 fish. Other fish can be substituted.
What you will need:  Mixing Bowl Aluminum foil
2 whole trout, cleaned
Large jalapeno pepper diced
3 chopped green onions
¼ cup diced bell pepper
¼ cup chopped parsley
¼ cup ripe diced mango
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 clove grated garlic
Black pepper to taste
Salt to taste
Directions: Prepare jalapeno-mango salsa in a mixing bowl. Mix together the mango, onions, bell pepper, parsley, lime juice, olive oil, garlic powder.
Cut two sheets of foil large enough to wrap each fish individually.
Lightly coat each foil sheet with olive oil.
Salt and pepper inside of trout
Place fish on the foil.
Stuff each with about ½ of the jalapeno-mango salsa.
Seal the fish inside foil.
Preheat grill or oven (375 degrees) Cook: Place foil packets on grill. Cook the foil packets for about 40 minutes. Turn about half way through cooking (20 minutes on each side) or fish flakes easily.
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