SEAFOOD SUNDAY

The catfish marries well with the juicy tomatoes and fresh cilantro in the Sunshot Salsa. The recipes come from TUPELO HONEY CAFE'S COOKBOOK(thanks Pat!).

BLACKENED CATFISH WITH SUNSHOT SALSA
2 tbsp. canola oil
4 (8oz) boneless catfish fillets
4 tbsp. blackening spice (see below)
2 c. sunshot salsa (see below)
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 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 the ingredients in a large bowl and use as blackening spices for poultry, fish, or beef.

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 jalepeno pepper, seeded and minced
Juice of 1 lime
2 tsp. minced fresh cilantro
1/2-1 tsp. green hot pepper sauce, depending on your love for spiciness.
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Combine all ingredients in a large bowl. Cover and let rest 1 hour to allow flavors to combine. This salsa can be refrigerated in an airtight container for 3-5 days.