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.
Bev Horne | Staff Photographer
Asian Cajun Dirty Freekeh
½ cup original Freekeh (packaged roasted green wheat), rinsed
1 ounce butter
½ medium yellow onion, cut into small dice
3 tablespoon Ying's Korean BBQ Marinade
2 teaspoons Cajun spice
4 catfish filets (about 8 ounces each)
2 ounces melted butter
Cajun spice (McCormick or another brand will do)
Fennel and Grape Salad
¾ 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 ½ cup rinsed Freekeh to 2½ 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.
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