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Farmed catfish are available now all over the country, and the quality is much better than what I remember in my youth, when they were coming from muddy ponds. Today, catfish have a nice nutty taste, especially if you remove any black flesh from the surface of the fillets, as it tends to be a bit stronger in taste. In this fast, easy recipe, the fish are prepared flavorfully with zucchini, shell peas, and mushrooms. 1 1/2 tablespoons good quality olive oil 1 tablespoon unsalted butter 1 zucchini (about 6 ounces), quartered lengthwise 1 pound fresh peas, shelled (8 ounces shelled), about 1 1/3 cups 5 ounces mushrooms, washed and cut into 1/2-inch dice (1 3/4 cups) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 fillets catfish (about 6 ounces each, 1 1/2 pounds total), cleaned of all fat, skin, and sinews 4 slices lemon (optional) Parsley sprigs, for garnish 1. Heat the oil and butter in a large skillet. Add the zucchini strips, peas, mushrooms, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover, and cook over high heat for 4 minutes. Using a slotted spoon, remove the zucchini, peas, and mushrooms from the skillet, and place them on a plate. 2. Sprinkle the remaining 1/4 teaspoon each of salt and pepper on the catfish fillets, and place them in a single layer in the hot drippings in the skillet. Cook them over high heat for 2 1/2 minutes, then turn them over, reduce the heat to medium, and cook them for 2 1/2 minutes on the second side. 3. Meanwhile, make a slit through the fleshy center of each zucchini strip (without cutting through the surrounding skin at the edges) to create small receptacles or “boats.” Arrange one zucchini boat on each of four dinner plates, and fill the empty center cavity of the boats with the mushroom and pea mixture. 4. Place a fish fillet alongside the zucchini boat on each plate. Garnish the fillets with the lemon slices and parsley. |
Catfish with Fresh Peas in Zucchini Boats|
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