I Like to Eat Cats

I married an American woman with family roots in the Deep South, so eating catfish has become a regular craving and dining ritual whenever we find ourselves south of the 40th parallel. Having missed our annual migration this year, our appetite for catfish was starting to get rather acute. Luckily, we found out the new Whole Foods Market not only has a high-quality, sustainably harvested supply from Carolina Classics, but they were also having a special for the month of May! Hankering solved. It’s time to fire up the barbeque. Recipes inside.

Quick Cajun Catfish (Serves 4)

Love blackened catfish? Here’s a less messy—yet just as tasty—version, or simply use our Cajun Spice and the grill for even less cleanup!

Ingredients
4 (5- to 6-oz) catfish fillets
2–3 tsp 365 Everyday Value® Blackened Cajun Spice seasoning 
2 TB expeller-pressed canola oil 
Lemon wedges (optional)

Method
Sprinkle Cajun Spice seasoning all over catfish. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Arrange two of the fillets in the skillet and cook, flipping once, until cooked through and golden brown, about 5 minutes. Transfer to plates, wipe skillet clean and repeat process with remaining 1 tablespoon oil and remaining fillets. Garnish with lemon wedges and serve. Serves 4.

Nutrition
Per serving (about 5oz/165g-wt.): 220 calories (100 from fat), 11g total fat, 1.5g saturated fat, 90mg cholesterol, 230mg sodium, 1g total carbohydrate (1g dietary fiber, 0g sugar), 26g protein

Catfish Tacos with Thai Cabbage Slaw (Serves 6)

This Asian twist on fish tacos is a celebration of colors and textures with crisp purple cabbage, bold red onion, creamy green avocado and crunchy orange carrots. The Thai flavors of lime, peanut, chile and a hint of coconut bring new life to a classic. Grilling the fish makes these tacos lighter and healthier than the common battered and fried version.

Ingredients 

Tacos
2 pounds catfish fillets (about 3 fillets)
Oil for the grill
Flour tortillas
Avocado, thinly sliced
Fresh cilantro leaves
Lime wedges

Thai Slaw Dressing
1 tablespoon fish sauce
1/4 cup freshly squeezed lime juice (from about 2 juicy limes)
2 teaspoons sesame oil
1 teaspoon red chile paste
1/2 cup coconut milk, more if needed
1/2 cup peanut butter
1 teaspoon honey, more to taste\
Red pepper flakes (optional)

Thai Slaw
2 cups thinly sliced red cabbage (about 1/4 to 1/2 of a small cabbage)
2 carrots, shredded
1 daikon radish, shredded
1/2 medium red onion, thinly sliced 

Method
To make the Slaw Dressing, whisk fish sauce, lime juice, sesame oil, chili paste, coconut milk and peanut butter together in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Thin with coconut milk if needed to obtain a sauce that pours easily. Taste and adjust seasoning with honey and red pepper flakes.

To make the Thai Slaw, combine red cabbage, carrots, daikon and red onion in a large bowl. Toss with half of slaw dressing. Set remaining dressing aside for serving with tacos.

Preheat grill to medium heat. Rub both sides of fish with a little oil. When grill is hot, use tongs to rub the grate with an oiled paper towel. Grill fish 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. Meanwhile, wrap a stack of tortillas in foil and place on grill over low heat, turning once while fish cooks.

When fish is done, remove it from the grill and cut into pieces. Pile fish in warm tortillas. Top with Thai slaw, sliced avocado, cilantro leaves and extra Thai slaw dressing. Serve with lime wedges.

Nutrition 
Per serving (About 13oz/About 1 ½ tacos/364g-wt.): 660 calories (330 from fat), 36g total fat, 10g saturated fat, 43g protein, 43g total carbohydrate (7g dietary fiber, 7g sugar), 90mg cholesterol, 790mg sodium

Recipes courtesy of Whole Foods Market.