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Cedar-Planked Catfish with Hoppin’ John

Sep
12
2017
Cedar-Planked Catfish with Hoppin’ John
  • 2 U.S. Farm-Raised Catfish Fillets
  • 1 cedar plank
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 bunch green onions
  • 4 to 6 lemon slices
  1. SOAK plank in water for at least 1 hour.
  2. PREHEAT grill to medium-high heat.
  3. DRIZZLE fillets with oil, then season with garlic, salt and pepper.
  4. PLACE soaked plank on grill and cover with a metal pan. Cook for 3 minutes. Remove pan and flip plank.
  5. PLACE green onions on plank. Add lemon slices and seasoned fillets and return metal pan over plank. Cook for 5 minutes or until fish is flaky.
  6. SERVE with Hoppin’ John.

 

Hoppin’ John

  • 1 small sweet onion, cut into
  • ½-inch slices
  • 12 ounces bacon, cooked and coarsely chopped
  • 1 tablespoon olive oil
  • 1 (15.5-ounce) can black eyed peas, drained and rinsed
  • 1 cup cherry tomatoes, cut in half
  • 2 cups fresh arugula
  • 1 cup cooked basmati rice, cooled
  • ¼ cup sliced green onions
  • ¼ cup Tasso Vinaigrette
  1. BRUSH onion slices with olive oil; cook in a hot grill about 5 minutes on each side or until grill marks appear. Coarsely chop onion.
  2. IN A LARGE BOWL combine all ingredients, stir in Tasso Vinaigrette and serve with cedar plank catfish.
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