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Catfish Dallas
This recipe is courtesy Chef Ted Melancon of The Cabin Restaurant in Burnside. On the menu, it is called Catfish Vera Cruz.
For the fish:
catfish fillets
salt and pepper
1/4 c olive oil
Heat a cast iron skillet over a low-medium flame. Salt and pepper the fillets. Add the olive oil to the pan, when it is heated, place the fillets in the pan. Cook for about 2-3 minutes (depending on the thickness of the fish) and then flip it over and cook for another 2 minutes, or until fish flakes easily with a fork. Remove to a warm plate and serve with topping:
For the topping:
2 -3 tbsp olive oil
1/2 small onion, julienned
1/2 small bell pepper, julienned
1/2 lemon, sliced
1/2 c small shrimp, peeled and deveined
1 medium tomato, sliced into wedges
1/2 c pimiento stuffed green olives
pinch of cayenne pepper
1/2 c tomato sauce
chopped green onions
In a separate cast iron skillet, heat the olive oil over medium heat. Add the onions, bell peppers and lemon slices, stirring well to coat with oil. Cook 2-3 minutes or until onions just begin to get soft. Then add shrimp and cayenne pepper. Cook one minute. Then add olives, tomatoes and tomato sauce. Stir gently until heated through. Remove from heat and spoon over fish. Garnish with green onions.