Cedar-Planked Catfish with Hoppin’ John – TCI

Cedar-Planked Catfish with Hoppin’ John

Serving Size: 2

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What you’ll need:

  • 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
  • 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

How to prepare:

Soak plank in water for at least 1 hour.

Preheat grill to medium-high heat.

Drizzle fillets with oil; then season with garlic, salt and pepper.

Place soaked plank on grill, and cover with a metal pan. Cook for 3 minutes. Remove pan, and flip plank.

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.

Serve with Hoppin’ John.

Hoppin’ John:

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.

In a large bowl, combine all ingredients, stir in Tasso Vinaigrette and serve with cedar plank catfish.

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