Cajun French: la moutarde (la moo-tard) – mustard
Fresh Louisiana wild caught catfish – nothing like its sweet taste. We purchased catfish from Outlaw Katfish at the Red Stick Farmers Market and were ready for some of that sweetness. We wanted to try something different and our herb garden was calling us. Fresh tarragon and Creole mustard – yes! We made a paste using the mustard as a base and rubbed one side of the fish. The fish was served with our Rice with Broccoli Flowers.
Mais C’est Bon!
Enjoy!!
Ingredients:
1# catfish fillets
2-3 tsp olive oil
1 Tbl Creole mustard
¼ cup chopped fresh tarragon
½ tsp salt
½ tsp cayenne pepper
1 tsp paprika
Combine mustard, tarragon, salt, cayenne pepper and paprika into a paste.
Rinse fillets and pat dry.
Place fillets good side up and spread mustard paste on each fillet.
Let fillets sit for 10-15 minutes.
Heat olive oil in a cast iron or other heavy skillet to medium to medium-high.
Place fillets in skillet, rubbed side down.
Cook for 5 minutes or depending on thickness of fillets.
Turn fish over and cook for 2 ½ minutes then lower heat to low.
Cook another 2 ½ minutes.
Remove fish.
The skillet can be deglazed with water or wine to desired thickness.
Sauce can be poured over fish when ready to serve.
Serve warm.
