RECIPE #1: GRILLED CATFISH FILET WITH ESPRESSO-ANCHO RUB & LEMON CAYENNE SAUCE
Ingredients For 6 Servings
6 catfish filets, 5-6 ounces each, skin off (either wild or farmed)
Espresso-ancho rub (recipe below)
Soy or other oil for grilling
Lemon-cayenne sauce (recipe below)
Preparation
1. Rub all catfish filets with the espresso-ancho rub (below). Shake off excess.
2. Heat grill to medium hot. Dip rubbed filets into a small amount of oil and place them on the grill. Cook fairly slowly until browned on one side, about 5 minutes, being careful not to burn. Flip over and repeat. Catfish should be cooked all the way through.
3. Put on a plate and serve with 2 ounces of sauce per person. Serve with brown rice and cornbread—both whole grain foods—and a side salad.
RECIPE #2: ESPRESSO-ANCHO RUB
Ingredients
2 tablespoons ancho chili powder
2 tablespoons instant espresso powder
2 tablespoons dark brown sugar
1 tablespoon ground coriander
1½ teaspoons dried oregano
1½ teaspoons salt
1½ teaspoons ground black pepper
¼ teaspoon cayenne pepper
Preparation
Mix all ingredients in a small bowl. The rub can be made up to one week ahead, covered, and stored at room temperature.
RECIPE #3: LEMON-CAYENNE VIN BLANC SAUCE
Vin blanc is one of the mother sauceswe presented a few months ago. It’s a key ingredient of Coquilles St. Jacques and Oysters Rockefeller. After you make it the first time, you’ll find many ways to use it with fish, seafood, and poultry. This recipe makes about 1-1/3 cups.
Ingredients
1 cup dry white wine
2 tablespoons minced shallots
1¼ cups water
¼ cup heavy cream
2 teaspoons instant fish bouillon
3 tablespoons salted butter
3 tablespoons all-purpose flour
2 tablespoons fresh squeezed lemon juice
½ teaspoon cayenne pepper or to taste
Preparation
1. Combine the wine and shallots in a saucepan and bring to a full boil. Reduce by half. Add the water, cream, and bouillon and return to a boil.
2. Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until it smells toasty, about 1 minute. Don’t let the flour brown. Now you have a roux (pronounced ROO).
3. Add about half of the liquid and stir well to dissolve the roux. Stir in the rest of the liquid and bring to a simmer.
4. Add cayenne pepper, which you liquefy with 1 teaspoon of water. Reduce the heat and simmer gently for 5 minutes. Finish with the lemon juice. Strain the sauce through a fine strainer.
Let us know if you think it’s the cat[fish]’s meow.
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