Jerk Catfish and Spicy Coleslaw.

So, we're going to change things up a little bit here. Normally, every blog post is a lot of prep shots, and the method is spread around throughout all of that business.

Well, today, Virginia and I found a cooking "channel" on our Roku player and decided to watch that for a little bit. A few minutes later, we're watching a video of a woman in her late 50's - early 60's in a bikini. She's in her kitchen, explaining how to make frozen grapes. ***Spoiler alert *** You take some grapes, and freeze them... But for some reason, this video was 15 minutes long. This Social Security beneficiary in the bikini is telling us about why frozen grapes are great, how she like to take them out to friends at the pool, exercises she does at the pool, how she likes "black" grape more than green ones... and meanwhile, I'm sitting here, with my jaw dropped, wondering why anyone would tell me this much about grapes, when the method really is "take grapes off of the stem; put in freezer".

With that in mind, we'll have a little witty banter every once in a while, but I think the last thing you need is another picture of slicing garlic, or cooking bacon. So, the new format will be more focused, easier to follow, and I'll be assuming that you've been in a kitchen before.

Without further ado, Jerk Catfish and Spicy Coleslaw.

Coleslaw (make at least a couple hours in advance)

• 3 cups cabbage-and-carrot coleslaw mix
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons canola mayonnaise
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar
• 1 to 1 1/2 teaspoons finely chopped habanero or serrano pepper

 Mix all of the above together. Put it in the fridge.

 

Jerk Seasoning:

• 2 TBSP dried minced onion
• 2-1/2 tsp dried thyme
• 2 tsp allspice
• 2 tsp black pepper 
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp salt

Mix all of the above together, set aside for now.

 

Catfish:

You need 1 catfish filet for each person you want to feed. 

 

Put a pan on medium heat, put a little olive oil in the pan.

Drag the catfish through some of the jerk seasoning.

Cook for 3-ish minutes per side, or until done.

 Serve with coleslaw.

       

 

 And boom goes the dynamite.

 

Here's the verdict. It's tasty. But, it's also got a damn fine kick to it. If you're not one for the spicy food, cut the cayenne pepper  in half.. or swap out the habanero in the slaw for a serrano, or a jalapeno, or scotch bonnet, or whatever your level of spiciness can handle.

 

Virginia thought that a green apple would have gone well in the coleslaw as well. 

 

I was a big fan of it as is, but I was honestly surprised that Virginia plowed through it like she did.

 

As a side note, I made a double batch of the coleslaw. It was tasty on the fish, but later this week, the plan is: Spicy Coleslaw, 1/3 pound burger, white cheddar, toasted kaiser roll, maybe a splash of BBQ sauce.... I think the slaw will be just amazing on a burger.