As much as I love cooking, there are some nights when I want my time in the kitchen to be short and sweet– especially in the summer. So, without a recipe in hand, I walked into the kitchen this past Sunday with one goal: make something super tasty but super quick with the catfish I picked up at the store.
Now, before I get to the recipe I whipped up, let me try to dispel the image you might have just conjured up when you heard “catfish.” Yes, I too used to think of the whiskered-fish as something that was only edible if deep-fried (and even then I might not have been adventurous enough to try it).
But, I recently found out that buying and eating wild blue catfish is not only delicious but also very sustainable. Enter the Wide Net Project, a non-profit that supports both the restoration of the Chesapeake Bay and healthy food access for underserved communities. Buying catfish, which is overabundant in the Bay, helps restore the balance of sea life by allowing the Bay’s native animals and plants to recover from being destroyed. Plus, it’s both sustainably caught and inexpensive– a rare combo these days!
Another fun fact: Through our giveback partnership with Arcadia, Power Supply supports Wide Net sales on the Mobile Market through our bonus bucks protein matching program.
I found the catfish to be mild and delicate, almost sweet in flavor. Season it to your taste bud preference, but I kept mine simple with garlic, lime, salt & pepper. I then blackened it (~2 minutes each side) in a sizzling hot pan. Top with your favorite garnishes. I highly recommend slaw (cabbage with some olive oil, apple cider vinegar and spices), avocado, and loads of fresh cilantro.
Now for the important part – the tacos. Since I was looking for something that required zero cooking (otherwise I would’ve cooked up these awesome tortillas that Robert introduced us to) I grabbed the lettuce out of my fridge and used that for a taco shell. I went with butter lettuce, but iceberg would also be a fantastic choice. For something wider and sturdier, go with Swiss chard.
For getting a healthy dinner on the table in under 10 minutes, while impressing friends and family (and feeling really good about where your fish came from) this recipe is a winner in my book.