Wednesday, April 6, 2011

Paleo Lent Week #5: who let the catfish out of the bag?

In 1987, President Ronald Reagan established National Catfish Day (June 25th) because farm-raised catfish became such a staple of the diet of the United States! So let us celebrate the Catfish this week during Lent’s Meat-Free Fridays! (I am almost ashamed to admit--- I have never had Catfish- not really a jersey thing...) Catfish is high in Vitamin D and provides 100% of your daily Vitamin B12. It also has high levels of phosphorous and selenium, and low in Mercury! Round out your health benefits, and top your fish, with a fresh pineapple and mango salsa. (The salsa can be prepared up to 2 days in advance. yay!)

No Lackin’ on the Blackin’ Catsfish


• 4 catfish fillets
• olive oil
• 1/3 lb. bacon
• 2 teaspoons garlic powder
• 2 teaspoons thyme
• 2 teaspoons white pepper
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons lemon pepper
• 2 teaspoons cumin or chili powder
• 2 teaspoons rosemary, crushed
• 2 teaspoons fennel seed, crushed
• 1 teaspoon allspice
• 1 teaspoon oregano
• ½ teaspoon salt


Combine all dry ingredients, rub fillets with olive oil, then coat liberally with spices.

Fry bacon; save bacon for tomorrow’s breakfast, retain the grease.

Drop in hot bacon grease and cook until you can easily put a fork through them.

Pineapple Mango Salsa


• 1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
• 1 mango, peeled, pitted, and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 1/2 red onion, chopped
• 3 tablespoons chopped cilantro leaves
• 3 tablespoons olive oil
• 1 tablespoon peeled, minced fresh ginger
• 1 jalapeno, or to taste, chopped
• 1 to 2 limes, juiced
• Kosher salt and freshly ground black pepper


Preheat a grill pan over high heat.

Grill the pineapple rings, turning once, until charred, about 2 minutes.

Transfer the rings to a cutting board and chop.

In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice.

Season with salt and pepper and set aside.

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