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Spiced Catfish with Rice and Beans

Spiced Catfish with Rice and Beans
Yields
4 servings

Red beans and rice is a traditional New Orleans dish so here’s my version – add as much spice as you like. Try the catfish – it’s another New Orleans favourite.

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ingredients

Spiced Catfish

1
Tbsp smoked paprika (15 ml)
tsp ground cumin (10 ml)
1 ½
tsp dried Greek oregano (7 ml)
2
clove garlic
tsp chopped fresh thyme (10 ml)
½
tsp ground allspice (2 ml)
Coarse salt and freshly cracked black pepper, to taste
1
Tbsp vegetable oil (15 ml)
8
catfish fillets, (each fillet about 3-ounces)
Lemon wedges, for serving

Rice and Beans

1
Tbsp olive oil (15 ml)
1
large cooking onion, finely chopped
2
clove garlic, minced
½
red pepper, finely diced
¾
tsp ground cumin (3 ml)
tsp dried Greek oregano (10 ml)
¼
tsp cayenne pepper (1 ml)
Bay leaf
4
plum tomatoes, diced
2
cup cooked kidney beans or canned drained (500 ml)
Coarse salt and freshly cracked black pepper, to taste
1 ½
cup water, chicken stock or vegetable stock (425 ml)
dash Worcestershire sauce, or to taste
1
cup basmati rice, rinsed well in cold water (250 ml)
2
Tbsp chopped fresh parsley (30 ml)
Tobasco sauce, to taste
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directions

Step 1

Combine smoked paprika, cumin, oregano, garlic, thyme and allspice in a small bowl. Rub spice mixture over catfish. Season the fish with salt and pepper.

Step 2

Heat a large cast iron frying pan over high heat. Add vegetable oil.
Add fish to hot pan and sear for 3 to 4 minutes. Turn over and sear until fish is just cooked through, about 2 to 3 minutes more. Serve with lemon wedges and rice and beans.

Step 3

In a medium pot, sauté onions in olive oil over medium heat until soft, about 3 to 4 minutes. Add the garlic, peppers and spices and continue to sauté until peppers start to soften, about 3 minutes. Add the tomatoes and season mixture with salt and pepper, cook for another 2 to 3 minutes. Add the stock or water and increase to high heat. Bring mixture to a boil and add the rice and cooked beans. Stir, reduce heat to low, cover and cook for 12 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Serve with catfish.

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My rating for Spiced Catfish with Rice and Beans
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