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Aridus Wine Co

Cajun Catfish

Cajun Catfish
Recipe Date:
July 18, 2017
Serving Size:
Cook Time:
Imperial (US)
Paleo friendly and gluten free, this meal pairs wonderfully with our newly-released Muscat! Catfish is Cajun, but we've also tried this recipe with cod and tilapia, all fish with light white flesh and flavor. Combined with swiss chard, bacon, zucchini and bell pepper, this is a filling, colorful summer meal. Sage leaves fried in olive or canola oil can be substituted for the bacon.
  • 4 fillets of catfish (or cod or tilapia)
  • 6 tbsps Cajun seasoning (you can buy this ready-made, or make your own. If you make your own, you can control tha amount of salt and red pepper in the seasoning--see recipe for Cajun spice)
  • 8 Swiss (or rainbow) chard leaves
  • 4 large celery stalks
  • 8 cloves of garlic, or to taste
  • 8 slices of bacon, roughly chopped
  • 1 medium zucchini
  • 1 medium red bell pepper, or 1 small red and 1 small yellow bell pepper
  • 4 scallions
  • 3 tbsps olive oil
  • salt and pepper to taste

Wash all produce. Remove center stems from chard with a sharp paring knife, by slicing alongside the stem.  Slice stems into quarter-inch pieces.  Roughly chop leaves into bite size pieces.  Slice celery at a jaunty angle, into about a quarter inch pieces.  Mince garlic.  Roughly chop the bacon, and cook in a dry pan over medium-high heat until bacon is crispy, stirring occassionally.  Transfer bacon to a paper towel.

Add chard stems, celery and garlic to pan with bacon fat.  Stir.  Cook 1-2 minutes, until fragment, stirring occasionally.  Reduce heat to medium low.  Add chard leaves and cooks 6-8 minutes, or until greens are tender, starting occasionally.  Remove from heat.  Return bacon to pan and stir.  Salt-and-pepper to taste.

Pat fish fillets dry with a paper towel.  Season both sides of each fillet with Cajun saesoning.  Heat 1-1/2 tbsps of oil in a large saute pan over median high heat.  Add fish to hot pan and sear 2-3 minutes.  Flip.  Sear an additional minute, then remove fish from pan and set aside.

Cut ends off the zucchini and halve lengthwise.  Lay flat, and cut at an angle in 1/4 inch half-moon oval slices.  Cut the bell pepper lengthwise into quarter-inch strips.  Thinly slice the scallions at an angle and disgard the root ends.  Heat the remaining 1 1/2 tbsp oil in the same pan used for the fish, stirring with the Cajun spice you left behind.  Add zucchini and bell pepper to hot pan.  Season with salt and pepper to taste and cook, stirring occassionally, 6-7 minutes, or until veggies are tender.

Divide the chard onto half of each plate, then top with fish fillet.  Serve sauteed zucchini and bell papper on the other half of the plate. Sprinkle with scallions and serve.



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