Catfish with Apple-Fennel Salad and Pickled Pearl Onions

Catfish with Apple-Fennel Salad and Pickled Pearl Onions Recipe

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This recipe for Catfish with Apple-Fennel Salad and Pickled Pearl Onions is a delicious and flavorful dish that combines the delicate taste of catfish with the tangy sweetness of pickled onions and the crisp freshness of an apple-fennel salad. It is a perfect dish for a light and refreshing meal.

History

This recipe is a modern twist on traditional Southern catfish dishes, which often feature fried catfish served with coleslaw and hush puppies. By incorporating pickled pearl onions and an apple-fennel salad, this recipe adds a unique and sophisticated flavor profile to the classic dish.

Ingredients

4 U.S. farm-raised catfish fillets
olive oil
salt and freshly ground pepper to taste

Pickled pearl onions

1 cup water
0.5 cup rice vinegar
0.33 cup plus 2 tbsp sugar
2 tbsp kosher salt
1 whole garlic clove
1 tsp mustard seed
1 tsp black peppercorns
1 tsp chopped fresh ginger
0.5 jalapeño pepper, seeded and chopped
1 tbsp grapeseed oil or canola oil
1 cup white pearl onions, peeled and cut in half

Apple-fennel salad

0.5 cup diced red delicious apples
0.5 cup diced granny smith apples
0.5 cup diced fennel bulb
0.5 cup mandarin orange sections, cut in half
0.5 cup golden raisins
8 tsp chopped fennel fronds (tops of the fennel)

How to prepare

Pickled pearl onions

In a medium saucepan, mix together water, vinegar, sugar, salt, garlic, mustard seed, peppercorns, ginger, and jalapeño pepper.
Cook over medium heat, stirring occasionally, until it comes to a simmer and the salt and sugar are dissolved. Allow it to cool.
Heat grape seed or canola oil in a small sauté pan over medium-high heat.
Add onions and sauté until lightly caramelized.
Add the onions to the saucepan with the vinegar mixture.
Let it stand for 1 hour to pickle.
Strain the onions from the pickling juice and place the pickling juice in a small saucepan.
Simmer for 15 to 20 minutes or until it is reduced to 0.5 cup.
Remove from the heat and set aside.

Apple-fennel salad

In a small bowl, toss diced apples, fennel bulb, orange sections, and raisins.
Add 6 tbsp of the reduced pickling juice and 6 tsp of the fennel fronds, and stir until combined. Set it aside.

Catfish

Prepare a grill or preheat the broiler.
Rub catfish fillets with olive oil and season both sides with salt and pepper.
Oil a grill rack or broiler pan rack.
Grill or broil the fillets about 4 inches from the heat source for 2 to 3 minutes on each side, or until they flake easily when tested with a fork.
Place a small mound of apple-fennel salad on each serving plate.
Arrange pickled pearl onions on the plates and top with grilled catfish.
Spoon the remaining 2 tbsp pickling juice around the plates and sprinkle with the remaining 2 tsp fennel fronds.
Drizzle a little olive oil over the plates and serve.

Variations

For a vegetarian option, you can substitute tofu or tempeh for the catfish.
You can also try using different types of fish, such as tilapia or trout, in place of the catfish.
Experiment with different fruits and vegetables in the salad, such as pears, celery, or dried cranberries.

Cooking Tips & Tricks

Make sure to properly season the catfish fillets with salt and pepper before grilling or broiling to enhance their flavor.

- Be careful not to overcook the catfish, as it can become dry and tough. Cook the fillets just until they flake easily with a fork.

- The pickled pearl onions can be made ahead of time and stored in the refrigerator for up to a week, making them a convenient and flavorful addition to many dishes.

Serving Suggestions

This dish can be served with a side of rice or quinoa for a more filling meal. It pairs well with a crisp white wine or a light beer.

Cooking Techniques

Grilling or broiling the catfish fillets gives them a delicious smoky flavor and crispy texture. The pickled pearl onions add a tangy and sweet element to the dish, while the apple-fennel salad provides a refreshing and crunchy contrast.

Ingredient Substitutions

If you don't have pickling spices on hand, you can use a combination of vinegar, sugar, and salt to pickle the onions. You can also use pre-made pickled onions from the store.

Make Ahead Tips

The pickled pearl onions can be made ahead of time and stored in the refrigerator for up to a week. The apple-fennel salad can also be prepared in advance and stored in an airtight container until ready to serve.

Presentation Ideas

To make this dish look even more appetizing, you can arrange the pickled pearl onions and apple-fennel salad in a decorative pattern on the plate before placing the grilled catfish on top. Garnish with fresh herbs or a drizzle of balsamic glaze for an extra touch of elegance.

Pairing Recommendations

This dish pairs well with a variety of side dishes, such as roasted vegetables, couscous, or a simple green salad. It also goes well with a glass of white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Leftover catfish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a preheated oven at 350°F for 10-15 minutes, or until heated through. The pickled pearl onions and apple-fennel salad can be stored separately and enjoyed cold.

Nutrition Information

Calories per serving

Each serving of Catfish with Apple-Fennel Salad and Pickled Pearl Onions contains approximately 350 calories.

Carbohydrates

The carbohydrates in this dish primarily come from the apples, fennel, and raisins in the salad, as well as the sugar in the pickling liquid. Each serving contains approximately 25 grams of carbohydrates.

Fats

The main source of fat in this dish comes from the olive oil used to cook the catfish and dress the salad. Each serving contains approximately 10 grams of fat.

Proteins

The catfish fillets are the primary source of protein in this dish, providing approximately 25 grams of protein per serving.

Vitamins and minerals

The apples and fennel in the salad are rich in vitamins A and C, as well as potassium and fiber. The pickled pearl onions add a boost of vitamin C and antioxidants. Each serving provides a variety of essential vitamins and minerals.

Alergens

This recipe contains fish (catfish) and may not be suitable for individuals with fish allergies. It also contains onions and garlic, which are common allergens for some people.

Summary

Overall, this dish is a well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and flavorful option for a light and satisfying meal.

Summary

Catfish with Apple-Fennel Salad and Pickled Pearl Onions is a delicious and flavorful dish that combines the delicate taste of catfish with the tangy sweetness of pickled onions and the crisp freshness of an apple-fennel salad. It is a perfect option for a light and refreshing meal that is both healthy and satisfying.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a bright and sunny day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a picture of the dish caught my eye - a perfectly cooked catfish fillet served with a crisp apple-fennel salad and tangy pickled pearl onions.

I had always loved cooking, and trying out new recipes was one of my favorite pastimes. This particular dish seemed like the perfect combination of flavors and textures, and I knew I had to give it a try.

I quickly gathered all the ingredients I would need - fresh catfish fillets, crisp apples, crunchy fennel, and small pearl onions for pickling. As I began to prepare the dish, memories of my own culinary journey flooded back to me.

I had learned to cook from a young age, watching my mother and grandmother in the kitchen. They were both amazing cooks, and they had passed down their knowledge and recipes to me with love and patience.

One of my favorite memories was the day I learned how to pickle vegetables from my grandmother. She had a small garden in her backyard, and she would spend hours tending to her vegetables and herbs.

I remember watching her carefully slice the vegetables, pack them into jars with vinegar and spices, and set them aside to ferment. The tangy aroma that filled the kitchen as the jars sat on the windowsill was intoxicating, and I couldn't wait to taste the pickled vegetables that would emerge weeks later.

As I prepared the pickled pearl onions for the catfish dish, I thought back to those days in my grandmother's kitchen. I carefully peeled the onions and placed them in a mixture of vinegar, sugar, and spices, knowing that they would add the perfect touch of acidity to the dish.

Next, I turned my attention to the catfish fillets. I coated them in a mixture of cornmeal and spices, then fried them in a skillet until they were golden brown and crispy. The smell of the sizzling fish filled the kitchen, and my mouth watered in anticipation.

While the catfish cooked, I prepared the apple-fennel salad. I thinly sliced the apples and fennel, then tossed them in a light vinaigrette made with olive oil, lemon juice, and honey. The crisp, refreshing flavors of the salad would be the perfect complement to the rich, savory catfish.

As I plated the dish, I couldn't help but feel a sense of pride and satisfaction. The colors and textures of the catfish, salad, and pickled onions all looked beautiful together, and I knew that the flavors would be even better.

I sat down to enjoy my creation, savoring each bite as the tangy pickled onions contrasted with the crispy catfish and the fresh, crunchy salad. It was a perfect balance of flavors and textures, and I felt grateful for the knowledge and skills that had been passed down to me through the generations.

As I finished my meal, I made a mental note to share the recipe with my own grandchildren one day. I hoped that they would find as much joy and satisfaction in cooking as I had, and that they would carry on the tradition of good food and family memories for years to come.

And as I closed the cookbook and put it back on the shelf, I knew that this recipe would always hold a special place in my heart - a reminder of the love, dedication, and delicious food that had shaped my life.