Maryland Blue Catfish Recipe

Inspired by foraged. a hyper-seasonal eatery

Time40m

Serves4

Kale, roasted pepper, bacon lardon, basil lemon butter

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Frequently paired with

The best thing to pair and share with Maryland Blue Catfish

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Little Gem, White Anchovy, Parmigiano Reggiano

crisp · umami · rich

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Ingredients

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Fish

4 pieces Maryland Blue Catfish fillets

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Vegetables

4 cups Kale, chopped

1 cup Roasted red bell pepper, diced

Bacon

6 slices Bacon lardons

Basil Lemon Butter

1 stick Unsalted butter, softened

2 tbs Fresh basil, chopped

2 tbs ReaLemon lemon juice

1 tsp Lemon zest

Method

Preparation of Basil Lemon Butter

Prepare the Basil Lemon Butter

In a bowl, combine the softened butter, chopped basil, lemon juice, and lemon zest. Mix well until all ingredients are fully incorporated. Set aside.

Cooking the Bacon

Cook the Bacon Lardons

In a large skillet over medium heat, add the bacon lardons. Cook until crispy, about 5-7 minutes. Once cooked, remove the bacon and place it on a paper towel to drain excess fat. Leave the rendered fat in the skillet.

Cooking the Vegetables

Sauté the Kale and Roasted Pepper

In the same skillet with the bacon fat, add the chopped kale and diced roasted red bell pepper. Sauté over medium heat until the kale is wilted, about 5-6 minutes. Season with salt and pepper to taste.

Cooking the Fish

Prepare and Cook the Catfish

Season the Maryland blue catfish fillets with salt and black pepper. In a separate pan, heat olive oil over medium-high heat. Add the seasoned catfish fillets and cook for about 4-5 minutes on each side or until the fish is golden brown and cooked through.

Plating

Serve the Dish

On each plate, place a generous portion of the sautéed kale and roasted pepper mixture. Top with a catfish fillet, add a few pieces of crispy bacon lardons, and finish with a dollop of basil lemon butter on top. Serve immediately.