During the season the weather warms, many of us will be grilling out on the deck or patio. For that we need to make the most of the season. These recipes will make your summer grilling a real joy.
If you’re like me, your favorite meal is a good steak cooked on a charcoal grill. But, did you know that it is possible to turn a catfish fillet into something that tastes just like a steak? (The fillets are actually a catfish’s ovaries, so I guess you could call it a catfish steak.) The secret is to preserve the fish as quickly as possible after it has been taken out of the water, before it starts to lose moisture and become rubbery.
The idea behind this recipe is to make the fish super crispy, and the radishes and asparagus with the citrus dressing give it a great sweet and tangy flavor. I have cooked this dish in my backyard fire pit, but you can easily do it in the oven, too. It is a great side dish for any grilled dish, or you can even have it as your main dish!
Jeff Benda’s recipe
The Red River of the North flows along the Minnesota-North Dakota border, passing through my hometown of Fargo. The Red River is home to over 70 different kinds of fish, but my 5-year-old daughter and I like to capture and eat channel catfish. With the arrival of spring, it was time to retire the winter soups and hefty casseroles in favor of a light salad to accompany some fresh fillets from the one that didn’t get away.
4 skinless catfish fillets (4 to 6 ounces)
1 beaten egg
a half-cup of panko breadcrumbs
12 teaspoon seasoning (Old Bay)
16 asparagus spears, sliced thinly into long strips
a third of a cup of fresh orange slices with the peel removed
1/3 cup rindless fresh pink grapefruit slices
2 chopped green onions
2 thinly sliced radishes
2 tblsp. of mayonnaise
1 teaspoon of honey
a quarter teaspoon of poppy seeds
14 teaspoon mustard powder
1/8 teaspoon each salt & pepper
Zest & juice from half of 1 orange
Preheat the oven to 425 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray.
Combine the breadcrumbs and Old Bay seasoning in a shallow plate. Catfish fillets are dipped in egg, then dipped in breadcrumb mixture and generously coated on both sides; put on oiled baking sheet. 15 minutes in the oven
Meanwhile, make the salad. In a bowl mix together asparagus, orange, grapefruit, green onion, and radish. In separate small bowl make your dressing by combining mayonnaise, honey, poppy seeds, dry mustard, salt, pepper, and zest & juice from half of 1 orange. Whisk together, pour over salad, and toss well. When fish is done, take out of the oven, place one fillet on a plate and garnish with ¼ of the salad. Repeat with remaining plates and serve immediately.
Contributor information: Jeff Benda lives in North Dakota with his family and is an enthusiastic outdoorsman. He worked in the restaurant sector for 25 years and had a profitable catering company. He now utilizes home cooking as a creative outlet to convert wild wildlife and incorporate it into traditional dishes from across the globe in order to broaden people’s horizons. His aim is to highlight local seafood and wild animals while also providing simple, colorful dishes that will help novice chefs gain confidence and encourage everyone to improve their cuisine. Jeff works at Harvesting Nature (www.harvestingnature.com) as a field staff writer. For more recipes, pictures, and experiences, follow him on Instagram @wildgameandfish or visit his website at http://www.wildgameandfish.com/.
I was initially a little turned off by the idea of frying a catfish. I mean, I grew up down South, and fried fish doesn’t seem like any big deal to me.. Read more about catfish fillet recipe and let us know what you think.
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