by Sam1148
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my 3 recipes »
A&M's Testing Notes:
Expand CollapseSam1148's Notes:
Expand1/2 tablespoon olive oil Ask a question about this ingredient
1 tablespoon lime juice Ask a question about this ingredient
1 clove crushed garlic Ask a question about this ingredient
2 fillets of catfish Ask a question about this ingredient
1/2 cup corn meal Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 cups cherry tomatoes (cut in half) Ask a question about this ingredient
1-2 jalapeno pepper, chopped Ask a question about this ingredient
1/2 onion, chopped Ask a question about this ingredient
1 clove crushed garlic Ask a question about this ingredient
1/2 tablespoon chopped cilantro stems Ask a question about this ingredient
1 teaspoon lime zest Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
water or chicken stock Ask a question about this ingredient
1-2 shot tequila Ask a question about this ingredient
lime juice and/or zest to taste Ask a question about this ingredient
2-3 tablespoons soft butter Ask a question about this ingredient
2 chopped green onions for garnish Ask a question about this ingredient
Mix the olive oil, lime juice, and garlic with the fish (or chicken) in a non-reactive bowl and let rest for 1 hour.
Ask a question about this stepHeat 1 tablespoon of olive oil in a large saute pan over medium heat. Add tomatoes, jalapeno, onion, garlic, cilantro stems, and lime zest and begin cooking it down, stirring occasionally. It should be well cooked down and bright red, and the juices should be a bit reduced. Add stock or water to the salsa if needed to keep it from sticking. Add tequila; I go for 2 shots of tequila and add a bit more lime zest and lime juice for mine. Cook some more until the juices are reduced.
Ask a question about this stepHeat a thin layer of butter and/or oil in another large saute pan over medium high heat. Season the corn meal with salt and pepper, dredge the fish and fry in the olive oil or butter until golden brown on both sides, flipping once, about 1-2 minutes. Remove to a warm oven while you finish the sauce.
Ask a question about this stepTo finish: Stir in a few tablespoons of softened butter off heat. Do this off the heat as you want the butter to make a creamy sauce. Serve over the fish. Garnish with chopped green onions and serve with lime wedges. Note: A nice crunchy finishing salt as an option for guests can be served along side the dish.
Ask a question about this stepJust found this sight, and can,t wait to use the recipes, looks veryyy high end, but yet simple. Will try the fried fish with the cherry tomatoe salsa manana. Thanks amelia
I've used this salsa with fried triggerfish, mahi, catfish, and grouper. And the other night I broiled some scallops and then topped them with the salsa...they too, were delicious! This recipe is wonderful! Thank you!
I've used this salsa with fried triggerfish, mahi, catfish, and grouper. And the other night I broiled some scallops and then topped them with the salsa...they too, were delicious! This recipe is wonderful! Thank you!
This surprised me a bit. It sounded like it was going to be very light, but it ended up being one of the more umami-y dishes I've had in a while. My girlfriend is a pescatarian, so it's nice to have a slightly heavy dish coming from fish for a change. Great recipe.
Wow...out of this world! My fish loving husband was oh so pleased! Can't wait to try another's suggestion with fish tacos. I will be making this often. :)
Congratulations on being the runner up. I am making it this weekend I think this is an amazing recipe all of it, fish, the salsa just so delicious.
I just made the salsa part to use with a roasted pork tenderloin. Wow! Fabulous! Will definitely try this with fish, but it was great over the pork (seasoned with s&p and chili powder then browned and roasted for 25 minutes.)
Made this fish on Saturday . . . fantastic!! Didn't have any tequila, so I served the chimichurri sauce + mayo combo from sdebrango's Your Best Flank Steak winner, and my "Summer Salad." Another all-food52 meal, and it was an excellent, if I may say so. ;o)
To add another use for this salsa. Use it with fish cut in strips and fried for a topping for fish tacos. With a crunchy lime/olive oil slaw on top.
I do take a short cut sometimes and use jarred salsa. which makes a creamy full covering salsa, but boost it up with fresh herbs, green onions and lime juice to finish. Cook down the jarred salsa with garlic and lime juice and stock. Loosen it up with the tequila and butter at end game.
just discovered food52 via huffington post, hands down the best food site i have ever used. can't wait to try some of the recipes.
Congrats on being a finalist! I love all of the elements of this dish!
Congratulations! This looks fantastic! I love the sound of both the crispy fish and that amazing salsa.
Wow, Thanks everyone! What wonderful pictures. This might get me over my fear of quantifying recipes.
Congrats! I don't eat fish very often, but this sounds delicious. I hope to try it this weekend.
I could not wait for the weekend. Had everything on hand except for the fish and made this for dinner last night. Served over quinoa, this is a delicious dish. I subbed a hatch chile (finally sourced a few!!) for the jalapeno and rock cod for the catfish. The crisp coating contrasted by the delicate fish and topped with such a stunning salsa makes this something I will come back to repeatedly. Congrats again.
Congratulations! I'm always looking for new fish recipes and this one is stunning.
Yay Sam!! Sounds terrific!
Wow! This sounds delicious even for someone who's not a big fan of fish. Congrats, Sam!
We use it with chicken cutlets. Just up the marinade amount and give it some more time to soak.
Congrats Sam1148, I liked this recipe from the beginning that salsa is amazing.
mmmmm.....sounds delicious. Shouldn't there be a step reading something like, "check tequila for quality. Repeat"?
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
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The ingredients: catfish, scallions, jalapeno, cilantro, lime juice, cornmeal, garlic, tequila, lime zest, cherry tomatoes, onion and butter.
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You start by marinating the fish in lime juice, olive oil and garlic.
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Amanda's meat pounder in action as a garlic smasher yet again!
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Don't be worries about the small amount of marinade -- just make sure to get it all over the fish.
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A rainbow of cherry tomatoes!
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Amanda tries to wrestle those tomatoes into a measuring cup.
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We removed the seeds from the jalapeno before chopping it to keep the bite at bay -- a good thing, because our individual pepper happened to be really spicy!
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We love that Sam1148 calls for just the cilantro stems in this dish.
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They needed a good wash once they were chopped.
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It's a party in a pan.
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Several minutes later, the veggies had started to melt together. Time to add the tequila!
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A little more lime juice at this stage brightens the salsa.
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Melting butter to cook the fish.
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We dredged the catfish in the seasoned cornmeal.
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We used a cast iron pan, which we thought would make for a nice crisp crust.
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And it did!
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Finishing off the salsa with a lump of butter smoothes any rough edges.
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Just found this sight, and can,t wait to use the recipes, looks veryyy high end, but yet simple. Will try the fried fish with the cherry tomatoe salsa manana. Thanks amelia