Ingredients for the
catfish:
1 lb. catfish fillets
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. garlic powder
1 Tbsp. onion powder
½ tsp. salt
1 tsp.white pepper
1 tsp. black pepper
1 tsp.cayenne pepper
2 tsp. thyme
1 tsp. paprika
1 tsp. oregano
Ingredients for the salsa:
1 diced avocado
2 oranges, diced
1/2 cup diced red onion
1 clove garlic, minced, 1/2 jalapeno pepper, minced
3 Tbsp. Blood Orange Fused Olive Oil
2 tsp. Sicilian Lemon White Balsamic
In a bowl, place garlic, jalapeno, red onions, oranges and avocados. Mix well.
Season with salt, pepper, Sicilian Lemon White Balsamic and Blood Orange Olive Oil. Set aside for flavors to develop. After dishing up the fish, top it with a generous helping of salsa. Decorate with lemon wedges.
For the catfish:
Place fish fillets in large bowl and drizzle the EVOO over them and let stand for 30 minutes. Combine spices in a 9-inch pie plate, mixing well Heat a cast iron skillet upside down over high heat for 5-10 minutes or until very hot. Turn on vent during cooking to eliminate smoke. Using hot pad, turn pan right side up. Remove fish fillets from oil and drain. Dip each fillet into seasonings and coat each side evenly. Place fillets in hot skillet with 2 Tbsp. of oil and cook 2-3 minutes per side, turning only once.
