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Article posted: 10/17/2012 6:06 AM

Blackened Catfish With Asian Cajun Dirty Freekeh And A Fennel-Grape Salad

Anthony Barone created blackened catfish with Cajun-style Freekeh and fennel grape salad.

Anthony Barone created blackened catfish with Cajun-style Freekeh and fennel grape salad.

 

Bev Horne | Staff Photographer

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Asian Cajun Dirty Freekeh

cup original Freekeh (packaged roasted green wheat), rinsed

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1 ounce butter

medium yellow onion, cut into small dice

3 tablespoon Ying's Korean BBQ Marinade

2 teaspoons Cajun spice

Blackened Catfish

4 catfish filets (about 8 ounces each)

2 ounces melted butter

Cajun spice (McCormick or another brand will do)

Black pepper

Lemon wedge

Fennel and Grape Salad

cup shaved fennel bulb

1 cup seedless grapes, halved

3 tablespoons mayonnaise

1 tablespoon lemon juice

Salt and pepper to taste

Washed fennel fronds for garnish

For the dirty Freekeh: Add cup rinsed Freekeh to 2 cups water and bring a boil. Reduce heat, cover and simmer for about 25 minutes and then drain. While Freekeh is cooking, cook onions in butter until translucent. Add Freekeh to skillet along with 3 tablespoons Ying's marinade and 2 teaspoons Cajun spice. Stir to incorporate and cook until warmed throughout. Set aside and keep warm.

For the catfish: Heat a cast iron skillet until it is almost smoking. Dip catfish filets in melted butter, liberally coat both sides of the filets with Cajun spice and a sprinkle of black pepper. Place catfish in skillet, cook on one side about 2 minutes. Turn the filets and cook until done. Set aside and keep warm.

For the salad: Mix fennel and grapes in bowl, add mayonnaise and lemon juice; stir until mixed well. Add a pinch of salt and pepper.

To serve: Place a heap of Dirty Freekeh on a plate; top with blackened catfish and serve salad on the side. Squeeze fresh lemon over the fish and garnish the salad with fennel fronds.

Serves four.

Anthony Barone

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