Blackened Catfish Salad w/ Sorghum Vinaigrette & Cornbread..

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Blackened Catfish Salad w/ Sorghum Vinaigrette & Cornbread..

Post by JoeNH » September 4th, 2011, 7:52 pm

Blackened Catfish Salad with Sorghum Vinaigrette and Cornbread Croutons

Brought to you by the State of Arkansas .... "Arkansas, Naturally Good for You"

4 catfish fillets
½ cup canola oil
½ cup Creole seasoning
¼ cup sherry wine vinegar
1 tbsp sorghum or molasses
¼ cup olive oil
1 minced shallot
1 tsp chopped thyme
Salt and freshly ground black pepper
2 heads frisee

Heat a large cast-iron skillet over high heat. Coat the catfish with canola oil, then season with slat and cover with the Creole spice. Add a thin layer of canola oil to the skillet, and sear the fish on each side until the spices become black but not burned. Remove from the pan. Combine the vinegar, sorghum, olive oil, shallot, thyme, salt and pepper (to taste) in a glass jar with a tight-fitting lid and shake well. Dice your favorite cornbread into 1-inch cubes and toast until browned in the oven. Toss the frisee with the sorghum vinaigrette and cornbread croutones, pile a serving on each plate, and top with the catfish fillet.

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Re: Blackened Catfish Salad w/ Sorghum Vinaigrette & Cornbread..

Post by freckles1880 » September 5th, 2011, 7:53 am

Sounds good to us fish lovers. Remember though you don't need the salt if you have the salt issues. The other spices really do the job. wavhi

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Re: Blackened Catfish Salad w/ Sorghum Vinaigrette & Cornbread..

Post by Suzanne » September 5th, 2011, 9:47 am

Mmmmmm...sounds delish :D
~ Suzanne ~

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