| Blackened Catfish with Summer Succotash For 4 2 pounds cat fish 8 tablespoons blackening spice mix (recipe follows below) 2 tablespoons olive oil 6 ears of sweet corn, cut off the cob 1 cup of fresh lima beans or fava beans 2 teaspoon or Spanish paprika 2 cups or heavy whipping cream 3 tablespoons of chopped parsley Rub blackening spice over the catfish and store in refrigerator over night or for at least 30 minutes. To prepare, place a iron cast skillet or large sauté pan on stove top at medium high. Add oil and heat until just smoking. Add catfish to pan being careful not to crowd the pan. May have to cook in a few separate batches. Cook for 4 minutes per side. Set fish aside on a platter. In the same pan add corn, lima (or fava beans) Spanish paprika, parsley and heavy cream. Bring to a boil and reduce to a simmer until corn has thickened the cream. About 3-5 minutes. Place cat fish back in the pan with the sauce to heat up and braise just a bit. With a spatula transfer fish to platter and spoon over your creamy succotash. Enjoy! Blackening Spice: 3 tablespoon plus Spanish paprika 1 1/2 tablespoon sea salt 2 1/2 tablespoon garlic powder 1 tablespoon ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 Tablespoon teaspoons dried thyme |
