RECIPES
DELACATA | APPETIZERS | BAKED | GRILLED | FRIED | SAUTÉED | SANDWICH | TAILGATING
Cedar-Planked Catfish With Hoppin’ John
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READY IN:
PREP TIME:
COOK TIME:
SERVINGS:
1 h 15 m
1 h
15 m
2
INGREDIENTS
2 Simmons Farm-Raised Catfish Fillets.
1 cedar plank.
1 tablespoon olive oil.
2 garlic cloves, minced.
1/2 teaspoon kosher salt.
1/4 teaspoon ground black pepper.
1 bunch green onions.
4 to 6 lemon slices.
HOPPIN' JOHN
1 small sweet onion, cut into 1/2 inch slices.
12 ounces bacon, cooked and coarsely chopped.
1 tablespoon olive oil.
1 (15.5-ounce) can black eyed peas, drained and rinsed.
1 cup cherry tomatoes, cut in half.
2 cups fresh arugula.
1 cup cooked basmati rice, cooled.
1/4 cup sliced green onions.
1/4 cup Tasso Vinaigrette.
PREPARATION
Step 1
Soak plank in water for at least 1 hour.
Step 2
Preheat grill to medium-high heat.
Step 3
Drizzle fillets with oil, then season with garlic, salt and pepper.
Step 4
Place soaked plank on grill and cover with a metal pan. Cook for 3 minutes. Remove pan and flip plank.
Step 5
Place green onions on plank. Add lemon slices and seasoned fillets and return metal pan over plank. Cook for 5 minutes or until fish is flaky.
Step 6
Serve with Hoppin’ John.
HOPPIN' JOHN
Step 1
Brush onion slices with olive oil; cook in a hot grill about 5 minutes on each side or until grill marks appear. Coarsely chop onion.
Step 2
In a large bowl combine all ingredients, stir in Tasso Vinaigrette and serve with cedar plank catfish.