Cilantro Lime Vinaigrette:
1/4 cup lime juice
1/4 cup apple cider vinegar
1 cup chopped cilantro
4 each green onion
2 tablespoon brown sugar
1 tablespoon pickled jalapeno
1/2 cup roasted garlic oil, I just roasted garlic in blended oil, at 325 for about 40 minutes, covered in an oven-safe container
1/2 cup blended oil
1/4 teaspoon salt
1 teaspoon Dijon mustard
Combine all ingredients into a blender, or robot coupe. Blitz until very well mixed. Slowly add the oil, and continue to mix well.
Blackening seasoning-for the catfish:
1 part Brown sugar
1 part Salt
1/3 part Black pepper
1/3 part Cayenne pepper
1/3 part White pepper
1/2 part Oregano
1/4 part Thyme
1 part Smoked paprika
Lay three strips of out and season with the above blackening seasoning. I like to use a hot cast iron skillet and sear the strips heavily, about 2 minutes each side in a scant amount of oil
3 strips of Admiral of the Fleet catfish-1-2 ounces each
4 ounce Chopped romaine blend
4 each Cherry tomatoes-I cut these in to quarters and allow them to rest seasoned with a little salt and oil
2 ounces Black beans
1 ounce Mexican street corn
Pickled red onion-Recipe follows
Corn tortilla cut into strips and fried-season with the same seasoning as the catfish
Garnish with some pickled Jalapeno
Pickled Red Onion:
1 cup Red wine vinegar
1/2 cup granulated sugar
3 Tablespoons Kosher Salt
Mustard seed-as needed
Crushed red pepper flake-as needed
Bring these ingredients to a boil, pour over any container full of onions, as long as the onions are covered you will be fine. Allow to sit up for at least two hours before using.
keywords: Culinary Resource Team, Chef Shane, CRT, Catfish, Lent