Cajun French: le goujon jaune (lu goo-jon jon) – catfish (yellow)
Sweet and tender catfish come from the Outlaw Katfish Kompany, Des Allemands, Louisiana and we wanted to keep that flavor. We decided to bake the catfish and serve it on a Cajun Grain Jasmine Rice dish with a citrus topping made with Plaquemines Parish L’Hoste Navel Oranges and Bocage Honey. These items were purchased from the Red Stick Farmers Market in Baton Rouge, La.
Mais C’est Bon!
Enjoy!!
Ingredients:
Rice:
- 1 Tbl olive oil
- 1 clove garlic, minced
- 1 sm creole red onion, sliced
- 10 mushrooms, halved and thinly sliced
- 2 cups fresh spinach, lightly packed
- 1 cup cooked Cajun Jasmine Brown rice
- 1 Tbl almond butter
- Salt and Cajun seasoning
Heat olive oil to medium high in cast iron skillet or other heavy skillet.
Sauté garlic, onion and mushrooms to tender.
Add spinach and sauté to just wilted.
Fold in rice and almond butter.
Heat mixture to serving temperature.
Season to taste.
Catfish:
- 1# catfish filets
- Salt
- Cayenne pepper
- ½ Meyer lemon
- Olive oil
Rinse catfish and place in medium bowl.
Season with salt and cayenne pepper.
Add juice from ½ Meyer Lemon.
Toss catfish.
Oil steak plate and heat. Small baking sheet can be used.
Roll each piece of catfish with skin to the center.
Stand on end on steak plate.
Bake in a preheated 350 degree oven for 30 minutes.
Citrus Sauce:
- 1 Louisiana naval orange
- 1 Tbl Bocage honey
- 2 Tbl white wine
- Dash salt
Peel and cut orange into chunks.
Place orange in small cast iron skillet.
Add honey, white wine and salt.
Heat to boiling and cook down until thick.
Plate:
In a medium size plate, place rice mixture.
Place three pieces of catfish on rice mixture.
Drizzle citrus sauce over fish and rice.
