Catfish with Tomato Bruschetta

IMG_2011Mmmm…sexy fish! This was the product of ‘what do I have left lying around the house before payday comes on Friday and I can go restock the fridge?’  The result is this catfish smothered in mustard, shallots, basil and garlic with a tomato bruschetta to top it all off.  Even without the bruschetta, you still get a yummy fish dish!

Ingredients:

2 catfish fillets

1 small shallot – chopped

3 cloves garlic – chopped

1/4 cup basil – chopped

4 tbs mustard (I used some balsamic mustard I had lying around, which was delicious, so just add some balsamic vinegar to any stoneground for the same effect – or use a plain stoneground or flavorful dijon!  You’ll need balsamic vinegar for the bruschetta so you might as well mix some balsamic with mustard – use about 1 tbs of balsamic to the 4 tbs mustard.)

1 tbs butter

For bruschetta:

1 medium sized red tomato (heirlooms in my opinion have the best flavor but any tomato will do – you’re getting flavor from the other ingredients too) – chopped

2 cloves garlic – chopped

1tbs olive oil

1 tsp balsamic vinegar

6 or 7 basil leaves – chopped

pepper – to taste

Preparation:

Make the bruschetta first since it doesn’t take long to cook the fish. Chop up your veggies and mix them together with the olive oil and balsamic then add as much pepper as you like.  Okay, done with that!  Set it aside to top your fish.

For the fish, put together the mustard, shallot, garlic and basil in a small bowl.  Stir to combine.  Rub the mixture over each side of your fish.  Some veggie chunks may fall off when you put it in the pan but just use a fork or spoon and put it back on.  Melt the butter in a skillet and cook the fillets for 4 minutes on each side or until the fish flakes easily.  Top each fillet with a dollop of bruschetta and serve!  Easy! The hardest part is getting all the veggies chopped up.

I paired this dish up with some Brussels sprouts.  I sliced them in half and baked them for 15 minutes on one side, 10 on the other with just a drizzle of olive oil.  I prepared a Sriracha honey sauce for the sprouts which just consisted of 4 tbs of Sriracha to 2 tbs of honey (I only had a few sprouts left so didn’t need much sauce) and a splash of vinegar.  They paired delightfully with this fresh fish!  We opened a bottle of garnacha to drink alongside it.

Here’s a tip; to save yourself some money, buy a large basil plant from the local grocery store.  It’s usually the same price as the basil in the herb packages ($3.99) and it will last longer.  I usually pick mine bare and have to go buy another one but it’s still cheaper!

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2 responses to “Catfish with Tomato Bruschetta

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