HERB CRUSTED CATFISH WTH DIJON HONEY VINAGRETTE OVER BUTTERNUT AND POTATO MASH WITH ROASTED ASPARAGUS

HERB CRUSTED CATFISH WTH DIJON HONEY VINAGRETTE OVER BUTTERNUT AND POTATO MASH WITH ROASTED ASPARAGUS

 

The Butternut and Potato Mash:

1 small butternut squash, peel and seeded, cut into 3” chunks

2 Tbs. olive oil

1 ½ tsp. salt

1 ½ tsp. black pepper

2 lbs. Yukon gold potatoes, peeled and cut into 3-4” chunks (uniform in size)

1 small onion chopped

1 stick butter

¾ - 1 cup milk

 

The Asparagus:

1 large bunch asparagus

2 Tbs. olive oil

½ tsp. salt

½ tsp. black pepper

 

The Fish:

2 lbs. catfish filets

 

The Marinade:

1 lemon, juiced (about 2 Tbs. juice)

2 Tbs. soy

 

The Herb Coating:

½ cup flour

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. curry powder

1 tsp. dried thyme

1 tsp. dried basil

1 tsp. paprika

2 tsp. brown sugar, packed

 

The Vinaigrette:

2 Tbs. olive oil

2 Tbs. rice wine vinegar

1 Tbs. Dijon

1 Tbs. honey

 

Preheat oven to 400 degrees.  Arrange the butternut squash on a large foil-lined baking sheet.  Drizzle with the olive oil and season with ½ teaspoon each of the salt and pepper.  Toss with your hands so that all of the squash is completely coated. Bake for 30-40 minutes until squash is very tender when pierced with a fork.  Remove from oven and set aside. 

 

Place the asparagus spears on the same baking sheet.  Toss with olive oil, salt and pepper and bake for 10-15 minutes (depending on the thickness of the stalks) to crisp tender doneness.  Remove from oven and cover with foil to keep warm.

 

Place the fish filets in a shallow baking dish.  Whisk together the lemon juice and soy and pour over the fish turning to coat.  Let marinade at room temperature for 20-30 minutes while you prepare the herb topping and vinaigrette.

 

Combine the flour, salt, black pepper, garlic powder, curry, thyme, basil, paprika, and brown sugar in another shallow dish.

 

Whisk together the olive oil, vinegar, Dijon, and honey in a small bowl and set aside until plating. 

 

Place the potatoes and chopped onions in a large metal pot and cover with cold water.  Place on the stove and cook over medium high heat, stirring occasionally until potatoes are tender when pierced with a fork.  Drain in a colander and return them to the pot.  Add the butternut squash, butter, remaining teaspoon each of salt and pepper, and ½ cup of the milk.  Whip with electric beaters until smooth, adding more milk as needed to create a smooth, creamy consistency.  Taste and adjust salt and pepper as needed.  Keep warm while you are preparing the fish.

 

Heat 3-4 Tbs. olive oil in a large oven-proof non-stick skillet (if you don’t have an oven-proof skillet, you can transfer the filets to a 9“x 13” pan for baking).  Take the filets out of the marinade and let any excess moisture run off.  Dip the filets in the flour-herb mixture to coat on both sides.  Place in the hot oil and sear until browned on both sides, about 4-5 minutes per side. They are perfect when a fork easily slides in and out of the filets.  Catfish is very forgiving and hard to overcook, so you got this!!

 

To plate, place a healthy mound of the mashed potato-squash mix on a plate and top with one catfish filet and several asparagus spears.  Drizzle with the vinaigrette.  DEVOUR!!

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