FOOD FOR THE SOUL: ORGANIC CHEF ROBERT BLANKS

R.O.C.’s Cajun Blackened Catfish

Prep time: 5 minutes  |  Cook time: 4 minutes each side

Ingredients (makes 2 servings)

2 catfish filets, about 1 pound. (We all know that we can’t get wild-caught catfish so we use what we can get. Sustainable fish practices are important and that’s what we are looking for. Know where your fish comes from.)

• Small sprinkle of Saz’on Goya

• 1 teaspoon of Roasted Garlic & Herb (Grill Mates)

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 1/2 teaspoon Zatarains Blackening Spice

• 1/2 teaspoon Kosher coarse salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons coconut oil (higher temperature rate and better for blackening)

• lemon slices or wedges, to garnish

Instructions:

• Mix together spices and herbs in a shallow dish.

• Rinse catfish filets under cold water, then pat dry with paper towels.

• Place each filet in the seasoning dish and use your fingers to coat thoroughly with the spice mixture.

• Heat the coconut oil in a large, heavy skillet (I use cast-iron, which works best) over medium-high heat.

• Open a window, because you may get a lot of smoke. This means the blackening process is working.

• Fry the filets on each side for 3-4 minutes, then remove from pan and serve with your favorite Southern sides and lemon wedges or rounds.

I hope you enjoy this recipe. It’s food for the soul and it brings me back to when grandma made it.

Learn more at www.realorganicchef.com. Contact R.O.C. Team Las Vegas at (702) 762-3278