Grilled Catfish Tacos with Avocado Remoulade

When you come from a town that celebrates catfish with its own annual festival, you develop a particular love for it that can be a little hard to explain to someone who just thinks of catfish as a bottom-feeder (and maybe has only eaten the imported stuff). The best fillets IMHO are small and fried, served with tartar sauce and maybe some fried oysters as well. You’re already eating a fully fried meal, after all — throw caution to the wind!

Whenever I visit my parents, they send me back with bags of frozen catfish fillets and shrimp — all local and all delicious. The only problem is that I hate frying; it’s funks up the house and then you have to worry about what to do with the oil, so the catfish tend to sit in my freezer for a while before I do anything with them. But earlier this week, just in time for Cinco de Mayo, I was craving fish tacos and thought I’d give catfish a whirl.

To avoid the issue of frying and having a fishy smell permeating our house, I took indoor cooking out of the equation altogether and fired up R2Eat2, our new gas grill. (Thanks to my sister-in-law’s mother for the fantastic name suggestion!) I marinated a pound of fish fillets in the juice of one lime, with a hefty four-fingered pinch of kosher salt and a few grinds of black pepper. After 15 minutes, I spread them out on a sheet of heavy-duty foil and sprinkled the tops with paprika for a little color and grilled them on the foil with the grill lid down till the fish flaked easily, around 10-12 minutes.

I like to keep accompaniments simple for fish tacos, so I sliced some Napa cabbage thinly and tossed it with baby arugula and more lime juice and salt. But the real star here was the remoulade I made instead of salsa.

Cajun Remoulade with Avocado | Minimally Invasive

Remoulade recipes vary a lot based on location; the original French versions are typically mayonnaise-based with lots of herbs while Cajun and Creole remoulades are shot through with heaps of minced vegetables and are more piquant, as you’d expect. They’re usually either mayonnaise- or oil-based, but wanting neither one, I thought that avocado might be a delicious and healthier alternative.

I based the remoulade on Emeril’s recipe, substituting an equal amount of avocado for the oil, and doubling the cayenne pepper because I like it spicy. I thought of adding some capers at the end, but decided against it because the remoulade was perfect just as it was. You can knock Emeril all you want, but I’ve never been disappointed with any of his recipes. I made the full amount of remoulade and we were left with a lot, but it goes well with all sorts of dishes, not just seafood. I grilled hamburgers the next day and topped them with a good slather of remoulade and it was a marriage made in heaven.

So even if you’re not in a fish taco mood, give this remoulade a try — you’ll love it.  I gar-on-tee.

As you can tell, I’m not always so active on this blog, but I am a fool for Instagram. Follow along with our daily exploits here.

 

Happy Bastille Day

We spent a very busy weekend with family, celebrating niece Sela’s SIXTH BIRTHDAY. Plenty of pics to come, but I couldn’t let this date go by without posting a French (ok, Cajun/Creole)-inflected dish from Saturday: Shrimp boil seafood salad.

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See, my parents sent me a lovely care package a few weeks ago, and that Zatarain’s had been taunting me every time I opened the pantry, so I decided on a shrimp boil seafood salad, using good gulf shrimp and lump crabmeat liberated from my parents’ freezer when I was home last month. Since Gil and I were the only two eating, I didn’t fire up the crab pot, but kept the whole thing indoors. I boiled water, salt and Zatarain’s seasoning together for a couple of minutes before tossing in 4 small yellow onions and a whole head of garlic to season the water to perfection. Once they were cooked through, I fished them out and added baby red potatoes, then shrimp in the last couple of minutes. I turned off the heat as soon as the shrimp went in, and when they floated to the top, the salad was ready to assemble.

I diced the potatoes along with carrot, avocado and red bell pepper, added some of the boiled garlic, salted capers (soaked in water and chopped) and the seafood, then tossed everything with a gorgeous Creole remoulade from Chef John Folse. Shame I didn’t make more, but there were tacos and cake to look forward to at Sela’s party and it would’ve just put us over the top.

But if you’re looking for something more properly French on this date, you could take a gander at my Paris pix from our seven-month anniversary. What I wouldn’t give to go back…