Sunday, January 07, 2007

Catfish recipe

I recently discovered the pleasures of cooking and eating American farmed catfish. Fish experts consider catfish farming one of the most sustainable ways of raising fish for human consumption; the Monterey Bay Aquarium's Seafood Watch program rates farmed catfish as a best choice for our health and the health of the environment. The Endangered Fish Alliance recommends farmed catfish as a sustainable food choice.

For this recipe, you will need to buy fish without marinade. For some reason, all the catfish available at supermarkets in Toronto come with marinade on them, so you will have to seek out a fish market. The fish shop in the St. Lawrence Market in Toronto sells excellent catfish. If you live outside a major city centre, you may have trouble finding catfish. When I went shopping for catfish in Kenora, I could only buy apologies.

Spicy baked catfish, for two:

1 fillet catfish (300 grams)
4 tbsp ketchup or tomato paste (59ml)
1/2 tsp ground cayenne pepper (2.5ml)
1 1/2 tsp ground cumin (7.5ml)
1 tsp soy sauce (5ml)
1/2 tsp Worcestershire sauce (2.5 ml or 2 drips)
  1. pre-heat oven to 450 F (230 C)
  2. mix ketchup or tomato paste with spices, soy and Worcestershire to make a sauce with a thick, slightly gummy consistency
  3. brush it on one side of the fillet, and place on a wire rack in a pan
  4. bake for 15-18 minutes, or until fish flakes.
You can serve the fish on a bed of rice or couscous.

For a less spicy version, reduce or omit the cayenne.

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