Most people think of catfish either fried or baked, so I wanted to create a dish that would change people’s minds about how they prepare this stereotyped fish. Catfish is mild in flavour and texture, perfect for marinating and served as ceviche. The fresh lemon juice and pickled jalapeños work perfectly with its subtle, sweet flavour. This is fantastic with the deep-fried pickles pictured here (see page 44 for the recipe).
Serves 4
For the Catfish
12 oz (375 g) fresh catfish fillets, skinned, thinly sliced, and well chilled
1 or 2 pickled jalapeño peppers, thinly sliced
2 tbsp (30 mL) pickled jalapeño juice
Juice of 1 lemon
2 tbsp (30 mL) extra-virgin olive oil
1 bunch chives, finely chopped
Sea salt and freshly ground black pepper
For the Slaw
½ cabbage, finely shredded
1 small bunch radishes, julienned
2 green onions, thinly sliced
1 small bunch dill, roughly chopped
2 tbsp (30 mL) chopped parsley
Juice of 2 lemons
¼ cup (60 mL) olive oil
Salt and pepper
Arrange the catfish slices on 4 chilled salad plates. In a bowl, stir together the jalapeños, pickled jalapeño juice, lemon juice, olive oil, and chives. Season with salt and pepper. Spoon the dressing over the catfish. Marinate, refrigerated, for 10 minutes before serving.
Meanwhile, make the slaw. In a large bowl, toss together the cabbage, radishes, green onions, dill, and parsley. Pour the lemon juice and oil over the salad, season with salt and pepper, and toss well.
To serve, top the catfish with the slaw.
Here’s an idea: You can substitute any firm salmon or scallops for the catfish.