Cajun-Spiced Catfish With Hoppin’ John Salad
Cajun seasonings flavor this spicy and delicious grilled catfish. The black-eyed pea and rice salad pairs well with the fish for a tasty meal.
8 6-oz. catfish fillets
2 tbsp. peanut oil
3 tbsp. Cajun seasoning
Salt, as needed
1⁄4 cup cider vinegar
1⁄2 cup vegetable oil
1 tsp. honey
1⁄2 tsp. cayenne pepper
2 cups long-grain rice
28-oz. can black-eyed peas
1 large red onion, chopped
1 large red, green, and yellow bell pepper, chopped
2 jalapeño peppers, stemmed, seeded, and minced
1⁄3 cup flat leaf parsley, chopped
3 tbsp. fresh thyme, stemmed, chopped
1 lemon, sliced, for garnish
1. Rinse and pat dry catfish fillets. Brush fillets with oil and cover evenly with Cajun seasoning and salt.
2. In a small bowl, whisk together vinegar, oil, honey, cayenne, and salt; set aside.
3. Cook rice. In a large mixing bowl, combine rice, drained peas, vegetables, herbs, and vinaigrette. Season to taste.
4. Grill catfish approx. 2 min. per side. Serve catfish atop Hoppin’ John salad and with lemon slices, if desired.