Seared Catfish |Corn & Pepper Sauté | Chimichurri | Tahini

You’ve had tahini, and plenty of chimichurri...but what happens when you swirl them together? I’ll get back to that.

I’ve been doing everything in double time lately, just trying to launch the new year as strongly as possible– and believe it or not, I  haven’t come up with anything super remarkable so far. Instead, I’ve been circling back to a few older ideas and making improvements. Remember the 16-hour ramen from last year? Of course you do! Well I pushed that one even farther and cooked it for 20 hours. I’ve been remaking different sauces like this harissa, and trying to improve them. I have new ideas, but I’ve been keeping it simple lately.

So, you have some catfish (or whichever fish you like) and about thirty minutes? I’ve got you. I thought about blackening it, but I was too distracted with the sauces…I really wanted to plate “dueling” sauces. The fish was seasoned with paprika, salt, and garlic powder–then I just left it under the broiler until it was cooked. Meanwhile, I’m crushing garlic, mixing up the tahini sauce, trying to get the correct consistency, and luckily we had some leftover chimichurri made by wifey in the fridge. If you’re the type that likes to eat morsels while you cook, mix those two sauces together on a chip or piece of bread. Yeah…I know. It’s a perfect bite, and I don’t say that very often, do I?

The last step is a quick sauté of corn, onion, garlic, and bell pepper– bonus points if you can grill or broil them ahead of time. Season to taste, and cook until the peppers just start to soften and…you’re done.

Let’s cook.

You’ll need:

2 Catfish Filets

3 Cups Grilled/Roasted Corn

1 Bell Pepper, diced

1 Onion, diced

6 Cloves of Garlic, crushed

1 Cup Cilantro, chopped

1/2 Cup Chimichurri Sauce

1/4 Cup Tahini Paste

3 Tbs Olive Oil

2 Tbs Hot Water

1 Lemon, juiced and zested

1 Tbs Paprika

1 Tsp Cumin

1 Tsp Coriander

1 Tsp Garlic Powder

1 Tsp Dried Mint

Salt & Pepper to taste

  1. Season fish with paprika, garlic powder, salt and pepper, then sear on medium-high heat, and transfer to the broiler.
  2. Crush half of the garlic, and combine with half of the olive oil, and lemon juice. Season with salt, cumin, coriander, and dried mint. Combine with tahini paste, and slowly add water to reach desire consistency. Taste for seasoning.
  3. Sauté bell peppers, remaining garlic, and onions on medium-high, and season with salt. Add chopped cilantro, and season to taste.
  4. Plate and serve.


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