SEAFOOD SUNDAY

Catfish is one of my favorite seafood dishes. I usually prefer it fried, but I definitely intend to try this recipe from the TUPELO HONEY CAFE. 

BLACKENED CATFISH WITH SUNSHOT SALSA
2 tbsp. canola oil
4(8oz.) boneless catfish fillets
4 tbsp. blackening spice
2 cups sunshot salsa
Cover the bottom of a cast-iron skillet with the canola oil and place over high heat. Dredge the catfish fillets in the blackening spice until thoroughly coated. Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color. Serve with generous amounts of the salsa.

BLACKENING SPICE
1 tbsp. sugar
1 tbsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 tbsp. smoked paprika
1 tsp. powdered onion
1 tsp. powdered garlic
1 tsp. dried thyme
1/2 tsp. dried oregano
Combine all ingredients in a large bowl and use blackening spice for poultry, fish, or beef.
Makes 1/2 cup

SUNSHOT SALSA
1 c. diced tomato(about 1 large tomato)
1 c. peeled, seeded, and diced cucumber(about 1 large cucumber)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 c. diced red onion
1 small jalapeno pepper, seeded and minced
Juice of 1 lime
2 tsp. minced, fresh cilantro
1/2 to 1 tsp. green hot pepper sauce, depending on your love of spiciness
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Combine all ingredients in a large bowl. Cover and let rest for 1 hour to allow the flavors to combine. This salsa can be refrigerated in an airtight container for 3-5 days.
Makes 3 cups