I am a fervent supporter of organics and sustainable foods. Today I would like to chat with you about sustainable fish. The conditions of our oceans and waterways are poor. Species of fish are disappearing due to overfishing and habitat destruction. Do we really want future generations to deal with environmental disaster, or not to be able to enjoy a wonderful fish like, Patagonian Toothfish, because we overfished it into oblivion? That’s the actual name of a fish that you may only know by its clever trade name…Chilean Sea Bass.
So how can we make a change? First get educated, don’t take my word for it, there are many wonderful online educational sites. Such as…
Monterey Bay Aquarium
Then choose to cast a vote for sustainable fish every time you scan something at the check out counter. If you eat seafood, your purchasing dollars make a clear statement on what you stand for.
US farm-raised catfish is one of our greatest sustainable fish. The fish tastes great, cooks up well, and is economical. What more could one ask for? Today I am paring it with black beans and blanched vegetables.
Black Beans, Edamame, Snap Beans, Organic Edible Roses
Pan-Roasted Catfish Fillet
Mascarpone, Lime Zest, Daikon Sprouts
Pan-Roasted Catfish with Black Beans
For the Black Beans:
1 yellow onion – small dice
1 leek – (white & light green parts only)
1 fennel bulb – small dice
1 shallot – minced
2 garlic cloves – minced
2 tbs tomato paste
350 ml Albarino Spanish white wine
2 bay leaf
Fresh Oregano – chopped
Fresh Culantro – chopped
In a stockpot, heat the olive oil over medium heat. Add the onion and peppers. Sweat until soft. Add the fennel and leeks. Cook for a few minutes. Add the shallots and garlic. Season with salt, pepper and cumin. Cook for a few minutes. Make a well in the center add the tomato paste. Brown the tomato paste with the veggies. Add the wine. Reduce by half. Add the black beans. Add enough water to cover the beans. Season again with salt, pepper and cumin. Add the bay leaf. Reduce until desired consistency. Take off the heat. Remove bay leaf and add in the fresh herbs.
Note: I add a generous splash of Pedro Ximenez Spanish sherry vinegar for an acidic punch.
For the Catfish:
Heat 1/8 inch of oil in a heavy bottom pan over medium-high heat. Season the fish on both sides with flour, salt, and pepper. When the pan is very hot, add the fish, skinned side down. Hold the fish down for 30 seconds to maximize contact with the pan. Cook for 2 minutes. Using a fish slice, gently turn the fish over and briefly cook for 30 seconds. Remove the fish to a wire rack to cool, SKINNED SIDE UP!
That’s it for now…till we exchange a few words again…Peace!