I love to cook. Quiet time in the kitchen trying a new recipe, music playing in the background on my iPad, and a wonderful smelling candle burning on the countertop is über relaxing to me. Now, I don’t consider myself a traditional cook. I like attempting more non-traditional recipes. I enjoy the challenge of shopping for ingredients I wouldn’t normally keep in my spice cabinet and recreating the presentation in the recipe picture. Recently, I tried a recipe that would be great for a Sunday afternoon lunch al fresco.
Open-Faced Blackened Catfish Sandwich with Greek Yogurt and Cilantro Coleslaw.
1 3/4 teaspoons paprika
1 teaspoon dried oregano
3/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) catfish fillets
2 teaspoons olive oil
1/3 cup plain fat-free Greek yogurt
3 tablespoons fresh lime juice
1 tablespoon honey
2 cups packaged cabbage-carrot coleslaw
1 cup chopped fresh cilantro
4 (1-ounce) slices sourdough bread, toasted
1. Combine first 5 ingredients in a small bowl. Sprinkle both sides of
fish with paprika mixture. Heat a large cast-iron skillet over high heat.
Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or
until desired degree of doneness.
2. Combine yogurt, juice, and honey in a medium bowl. Add cabbage and
cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw
and 1 fillet. Top each fillet with remaining slaw.
Recipe and Image: Cooking Light.
The recipe was relatively easy to prepare and a huge hit in my home. But, Sundays wouldn’t be “Champagne Sundays” without the perfect bubbly to pair with your dish. Try this Dibon Cava. It’s an awesome Spanish Wine. We tasted it recently at a local wine bar and have kept it stocked in our bar ever since.
Image: Josh’s Wine Blog
Check back next week for a new “Champagne Sunday’s” recipe! Salut!
The Pretty Domestic