The last week has been a bit of a whirlwind. My sister, Dahlia, got married in Naples, Florida on Saturday. The whole event was beyond perfect in every way. Dahlia and I are best friends and it was beautiful to see her so happy with her new husband, Chris, and share the time together with our close family and friends.
I am now back to reality and of course, in the kitchen. Recently, I have been seeing pictures and hearing a lot from friends who were in New Orleans for the Jazz Festival. In addition to the incredible music, there was lots of talk about the food scene over there. One of the benefits of being a chef is that people often want to tell me about their great dining experiences or culinary finds. I love to talk about food so these conversations always make me happy.
Hearing about the amazing flavors in New Orleans got me craving something from the region. I decided to make this Blackened Catfish which was so simple to put together, very healthy and totally satisfied my hankering for Cajun food. Who knows, maybe I’ll start playing with some Creole jambalaya recipes soon too. I’ll definitely keep you posted.
In the meantime, try this tasty catfish recipe and don’t forget to join my twitter chat with Whole Foods Westchester on Thursday, May 15th from 7-8pm, when we will discuss living and eating well on a gluten-free diet. Tag #WFMGFJackie @WFMWestchester and @JackieOurman to join the conversation.
I will also be doing an in-store cooking demonstration and hosting lunch in the Ridge Hill Whole Foods Market in Yonkers on Sunday, May 18th at 12pm. You can register by emailing email@example.com at least 72 hours in advance. Hope to see you there!
- 1 lb catfish (about 2 small fillets)
- 1-2 tbsp avocado oil or enough to coat the pan (you can use canola or olive oil as well)
- zest and juice of ½ lemon plus the other half, sliced for serving
- 2 tsp Old Bay Blackened Seasoning
- ½ tsp garlic salt
- ½ tsp cayenne pepper
- kosher salt and fresh ground pepper to taste
- Heat oven to 375 degrees
- In a baking dish, season catfish fillets all over with lemon zest, lemon juice, Old Bay, garlic salt and cayenne
- Heat cast iron skillet over medium-high heat. Once hot, add oil and then cook catfish for about 2 minutes on each side, until nicely browned.
- Place the skillet with the catfish in the oven and cook until flaky and crisp around the edges, about 15-20 minutes
- Season with salt and coarse ground black pepper and serve with a lemon wedge for garnish