Lime marinated herbed catfish, carrot souflee, and paprika lemon cauliflower with onions and grape tomatoes– a whole meal, super easy to make. Okay, so the picture isn’t that greatest. This turned out to be a ‘bland looking’ meal, but it wasn’t a bland tasting one!I could have done more on the presentation on this one, but my son was helping me, and the catfish hadn’t defrosted properly, so it ended up not being pretty, but it tasted wonderfully!
Paprika Lemon Cauliflower
- 1 head of cauliflower (or mix and match heirloom colored cauliflowers)
- 1/2 tablespoon smoked paprika
- 1 teaspoon lemon pepper
- 1 teaspoons lemon juice
- 1 tablespoon olive oil
- 1/2 purple onion
The cauliflower can be cooked in the microwave, because it has a high water content. You don’t have to add any water or liquid of any kinda–trust me on this–so break or cut the cauliflower into the size pieces you want (you can also use heirloom colored cauliflower heads for a really pretty version–they come in yellow, gold, purple, green, white… so pretty!) Put the cauliflower in a microwave safe bowl, then sprinkle the spices, oil and juices into the bowl. Stir the juice, oil and spices all around the cauliflower until the spices coat each piece well. Microwave on high for about two-three minutes and let sit.
While the bowl sits, slice the onions thinly, and then add them to the cauliflower bowl and stir them in. Pop in the microwave for five minutes on a medium heat. Let rest, stir, and microwave again for about two minutes. Once the cauliflower is the soft consistency you like (some people like it crunchy, some like it mushy or soft), stir again and then toss some grape tomatoes in, stir and serve.
Lime Marinated Herbed Catfish
- 5 Tablespoons lime juice (or the juice from about 4 limes or so)
- 1 tablespoon garlic
- 1 tablespoon fresh parsley
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 1/2 tsp black pepper
- 1/2 tsp white pepper
The lime herb catfish in the picture was not properly defrosted by my son before we marinated, so it’s not pretty, but it tasted wonderfully. If you use fresh catfish, it’ll be firmer and you won’t have the defrost problems, so you can keep it a whole piece of fish. We have this great marinating dish that uses a vacuum sealer to get it completely coated and marinated through. Add lime juice to cover it, garlic, parsley, thyme, oregano, little sea salt (pink himalyan), ground black peppercorn, and then marinated for about 15-20 minutes or so. I use my sucky dish–you don’t have to, as long as the fish is covered. With this marinade, you don’t want to marinate it overnight, because, if you’ve ever made ceviche, you’ll know that lime juice can start in the fish an enzymatic process that will cook the fish. Here, we don’t want the fish too tough.
Then we cooked it in ten minutes on the indoor grill. We have both an indoor grill and a Foreman grill–both will work, just be sure to get the grill super hot before you cook. If you don’t have a grill, a super-hot frying pan (non-stick–I recommend the Orgreenics), or you can use a hot griddle pan too.
The entire meal (minus the souflee) could be serve on the table in about 15 minutes, if you don’t count the marinating time. In a pinch, if you don’t have time to marinate, you can just brush the marinade on with a brush and some oil and cook it right away. It’ll taste great. It’s just that letting it sit some ‘cooks’ the marinade into the fish some more and brings out a stronger flavor.
Throw in a greens salad, and you have a healthy, fast meal.
The carrot souflee was from the recipe on the restaurant site for Tommy’s Oyster Bar. We’ve eaten there a couple of times, and we loved it, so I had to try to recreate it at home, and it was a major hit with the family. Except I used rice flour and Splenda, so it was sugar-free (sort of) and gluten-free. It turned out amazing… but it did take a little longer to cook than the rest of the stuff.
Sorry it’s so bland looking–didn’t realize that until I posted it. The cauliflower was supposed to have some cilantro to add some green to the plate and flavor to the dish, but my cilantro apparently took a walk somewhere and didn’t tell me it was going.