Sardis Lake, known for its catfish, bream, crappie and bass, is located about 25 miles northwest of my home in Oxford, Mississippi. Occasionally, our local farmers market sells delicious Sardis catfish, and I was happy to find a couple of packages there yesterday. Since my healthier self has been speaking to me lately—about the importance of practicing my principles and remembering my reasons to be good—I resisted the urge to fry those wild-caught beauties last night. Instead, I decided to roast them. I admit they were pretty tasty with sautéed mustard greens and roasted sweet potatoes.
Spicy Oven-Roasted Catfish
4 catfish filets (about 4 oz. each)
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons paprika
1 teaspoon dried thyme
½ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon kosher salt
¼ teaspoon red pepper
¼ teaspoon black pepper
Kosher salt
Preheat oven to 400 degrees.
Place fish in zip-lock bag. Blend next nine ingredients together, and pour over fish. Toss and rub ingredients in bag until fish is covered. Marinate in refrigerator for 1 hour.
After marinating, place fish on baking sheet, and sprinkle with kosher salt. Bake, uncovered, for 15 minutes, until flakey. Serve with sautéed greens and roasted sweet potatoes.
Sautéed Mustard Greens
2 tablespoons olive oil
1 small yellow onion, thinly sliced
Kosher salt
2 bunches mustard greens, washed and chopped
Chicken Stock
2 tablespoons sherry
Heat oil in large skillet over medium heat. Add onions, sprinkle with salt, and sautée for about 5 minutes. Add greens, and cook for a couple of minutes until greens begin to wilt. Add 1 cup of stock, and stir. Reduce heat to medium-low, partially cover pan, and cook greens for 20 minutes, stirring often to ensure that greens cook evenly. Add sherry, and cook 2 minutes. Remove from heat.
Roasted Sweet Potatoes
2 cups sweet potatoes, peeled and cubed
Olive oil
Kosher salt
Black pepper
Preheat oven to 400 degrees.
Place cubed sweet potatoes on baking sheet. Drizzle with olive oil, and sprinkle liberally with kosher salt. Season with black pepper, and toss. Roast for 20 minutes or until tender.
