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Now everyone has a favorite recipe that they just know is the best. well why not let everybody try it.  Shane's fast and easy lady of the nigh.... well.. Blackened Catfish and Pasta. Fresh fileted BONELESS catfish or even better, Louisiana bass, amount dependent on how hungry the crowd is. I use one medium filet each for Mamma and me. Ingredients: Fish, Butter, ZATARAINS Blackened seasoning. Pasta Roni Tomato Parmesan Angel hair pasta. Good, cheap white zinfadel wine. If she is REALLY fine, get some Pepperige Farm Garlic Bread. Preheat the oven for the garlic bread. Wash the fish. No soap. Dry the fish. Set aside. Start a black iron skillet heating on the stove. If you dont have a black iron skillet, at least use as heavy as possible nonstick skillet. Find a spatula and get it ready. Melt REAL butter or if you insist on Margarine, microwave it and pour off the water. Pour the melted butter over the fish. Let it set for a few while you get the Pasta Roni Tomato Parmesan going on the stove. (please use the directions on the box) Wash your hands. Use soap this time. Take the butter fish fillets, and season on the up side liberally with the Zatarains. Once your skillet is just starting to smoke a little, turn on your fan over your stove, cause We are about to set off the smoke alarm. Put the fish in, seasoned side down. Sprinkle the Zatarians on the unseasoned side.. Cook the fish about 3 minutes per side.. and keep the heat up to sear the fish. Test with a fork until it is flaking and done through and through. Set cooked fish aside. Your pasta should be close to done. Put the Garlic bread in. Take the Garlic Bread out. Serve the fish with the pasta, with the bread, and pour your guest some of the cheap white zin wine. You are now a famous cajun chef in 15 minutes or less. If you really want to sell this, dont let em see the Zat Seasoning or the PastaRoni Boxes. Or, for that matter, the cheap wine bottle. In a jam, or while camping, you can use a GeorgeForeman grill to do the fish. Let it preheat well before you put the fish on. It wont blacken the seasonings as well as a iron skillet, but it still comes out pretty good. I love to go to some campground full of Yankees, say in Florida, and smell up the place with this recipe. Like moths to a flame. Seriously, well a little more seriously, this is a hyper simple recipe that my wife and kids love, and is also recommended for cooking outside if you have the setup because of the smoke it generates. The spice of the Blackened seasoning is perfectly offset by the parmesan cheese of the pasta. The Garlic bread puts it about perfect. I wish I knew how to cook this simply and well when I was 19 and dating.. oh the ladies I could have impressed. Shane Evans EBRSO |
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