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Credit for this delicious recipe goes to Chef Jeff Walker from the Monterey Bay Aquarium.
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|4 ea U.S. Farm-Raised catfish fillets|
|ea Black Pepper|
|ea Red Pepper|
|ea White Pepper|
|ea dry mustard|
|ea Dried Thyme|
|ea Thyme Leaves|
|ea Onion Powder|
|ea Garlic Salt|
|1 ea Red Pepper diced|
|1 ea Green Pepper diced|
|1 ea Yellow Bell Pepper|
|1 ea Yellow Onion chopped|
|1 cp Celery chopped|
|3 ea Bay Leaves|
|1/4 cp Flour|
|4 oz Butter|
|1 cp Tomato Sauce|
|1 cp Chicken Stock or Fish Stock|
|2 tbsp Blackened Seasoning|
Combine equal amounts of the above Blackened Seasoning ingredients, mix thoroughly and lightly dust the catfish, sear over high heat in cast Iron pan.
Sauté the peppers, onions, and celery together in butter just until translucent, then add the flour and continue to cook stirring constantly until you have a nice blonde roux.
Then add the tomato sauce, blackened seasoning, stock and chopped tomato and continue to simmer until you have a nice rich stew.
Finish catfish in oven, arrange in casserole dish of your choice, Etouffee in the center or mix together and enjoy.