Recipe: Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots

Today I did a Facebook LIVE from the Clean Eating Magazine Facebook page and made my Sustainable Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots. In case you missed the LIVE, you can still watch me cook (or cook alongside me) the tacos here:

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And for those of you who want the recipe, I’ve included it for your dining pleasure!

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Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots
Yield: 8 tacos

Pickled Shallots
6 tablespoons water
2 tablespoons granulated sugar
¼ teaspoon kosher salt
¼ pound shallots, peeled and cut into 1/8-inch slices
½ cup + 2 tablespoons distilled white vinegar

Place shallots in a medium bowl.

Heat water, sugar and salt together in a small saucepan until sugar and salt are dissolved. Pour over shallots and add vinegar. Stir together.

Let sit until taco time!

Chipotle Crema:
¼ cup organic sour cream
1½ teaspoons adobo sauce
1/8 teaspoon kosher salt

Mix to combine ingredients together in a small bowl.

Catfish:
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 pound skinless catfish fillets (approximately 6 filets)
2 tablespoons unsalted butter, divided.

In a small bowl, mix to combine the cumin, coriander, salt and pepper.

Pat catfish fillets dry with a paper towel. Season the fish on both sides evenly with the spice mix.

Place 1 tablespoon of butter in a large sauté pan over medium-high heat. Heat until the butter bubbles up, turns brown and perhaps even smokes, approximately 2 minutes. Swirl the pan so the butter coats the bottom of the pan.

Gently add three of the catfish fillets to the pan. Cook for 2 minutes. Flip and cook for an additional 2 minutes.

Remove fillets from pan and transfer to a paper towel lined sheet tray or plate. Wipe the pan clean with a paper towel and repeat the process with the remaining fish. Flake the fish into bite-sized pieces.

Assembling the Taco:
8 corn tortillas, warmed through
2 avocados, pitted and sliced
½ cup shredded purple cabbage
1 cup fresh cilantro leaves
2 limes, quartered

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some catfish, cabbage, pickled shallot and cilantro. Finish with a squeeze of fresh lime. Eat. Repeat.

Superfood Recipes and Sustainable Seafood

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Grab the latest (October) issue of Clean Eating Magazine to read my spread on sustainable seafood, the Seafood Watch App from the Monterey Bay Aquarium and my new online cooking course (which starts October 25th) “Mastering Sustainable Seafood, Poultry and Meat!”

Plus, 5 of my superfood recipes are published in this issue – just look for these dishes (including the cover photo)…

BONUS: Enter promo code NLYON50 to get $50 off my course “Mastering Sustainable Seafood, Poultry and Meat.”

MARK YOUR CALENDAR: I’ll be doing a Facebook LIVE this Wednesday, October 19th, at 1pm PST / 4pm EST, from the Clean Eating Magazine Facebook page. Tune in and I’ll teach you how to make my Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots!

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See you in the kitchen!

Choose Sustainable Seafood to CELEBRATE World Oceans Day!

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Cooking at the Monterey Bay Aquarium. Photo by billcoggin.com

Happy World Oceans Day (Wednesday, June 8)! Celebrate with me (on this great day and in the future) by choosing to buy / enjoy sustainable seafood. Sustainable seafood is seafood that is caught or farmed in ways that are friendlier to the environment. And finding it is easy –  just download the Seafood Watch App which tells you what seafood is a best choice and what to avoid. E-A-S-Y!!!

To spread the word about the Seafood Watch App and sustainable seafood,  I will be beamed into your TV sets Wednesday morning/afternoon to get this World Ocean’s Day party started and share some easy and delicious sustainable seafood recipes. If you live in one of these cities – tune in on Wednesday and I’ll see you soon!

Times are in EST (Eastern Standard Time)

8:40-8:50    NORFOLK    WGNT-CW
9:00-9:05    NATIONAL  NEWSWATCH
9:10-9:20     WEST PALM BEACH    WPBF-ABC
9:20-9:30    GREENSBORO    WGHP-FOX
9:30-9:35     NATIONAL    FOX NEWSEDGE
9:40-9:45     CHARLOTTE    WCNC-NBC
9:45 – 9:55   LOUISVILLE    WAVE-NBC
9:55-10:05    ROANOKE    WFXR-FOX
10:05-10:10   RICHMOND    WTVR-CBS
10:10-10:20   NATIONAL    COFFEE WITH AMERICA
10:20-10:30  ATLANTA    CONNTV
10:40-10:50  WASHINGTON DC    WJLA-ABC
11:30-11:35    TUCSON    KGUN-ABC & KWBA/CW
12:10-12:20   SAN DIEGO    XETV-CW
12:20-12:30   SACRAMENTO    KTXL-FOX
12:30-12:40   MADISON    WBUW-CW

Tsukiji Fish Market. Tokyo, Japan

Super Sous and I are in Tokyo, Japan – mainly to visit the Tsukiji (skee-jee) Fish Market before it moves location after 80+ years. We had to experience this piece of history! It is hard to put into words the experience of walking through this maze of seafood, but we tried to capture a little bit of it for you…

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Wild Dungeness Crab Stew

It’s a one pot wonder, it’s delicious, healthy, sustainable and it’ll serve a family, dinner party or just yourself – for many meals. What more could you ask for?

Wild Dungeness Crab Stew

Wild Dungeness Crab Stew

Yield: 6 to 8 servings

4 tablespoons extra-virgin olive oil

2 medium yellow onions, peeled and diced small

1 fennel bulb, cored and diced medium

4 celery stalks, cut into thirds lengthwise and diced small

6 carrots, peeled and chopped roughly

¼ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

6 garlic cloves, peeled and minced

2 teaspoons Old Bay Seasoning

3 cups corn kernels

2 ½ cups lima beans

2 (14-ounce) cans diced tomatoes, preferably fire-roasted

1 pound Yukon Gold potatoes, spots or greening removed and diced medium

4 cups vegetable stock

5 sprigs thyme, tied together with the bay leaves (use butcher’s twine)

2 bay leaves, tied together with the thyme sprigs (use butcher’s twine)

1 tablespoon Worcestershire sauce

1 pound Dungeness crab meat

Fresh flat-leaf Italian parsley, for garnish

In a 5.5 quart pot, set over medium heat, add the olive oil and the onions. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft, translucent, and lightly caramelized.

Add the fennel and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the celery and fennel begin to soften.

Add the carrots, salt and pepper and cook, stirring occasionally for 6 to 8 minutes until the carrots begin to soften.

Add the garlic and the Old Bay seasoning and cook until fragrant, approximately 1 minute.

Add the corn, lima beans, tomatoes, potatoes, stock, and herb bundle. Simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are just cooked through.

Turn off the heat. Add the Worcestershire sauce and stir to combine.

Add the crab, gently stir to combine and adjust the seasoning with additional salt and pepper.

Remove and discard herb bundle and serve stew in bowls garnished with some hand torn parsley.