Monday, April 1, 2013

Spiced Catfish with Avocado

Total time : 45 minutes          Makes: 12 servings

1               tablespoon coriander seeds
1               tablespoon cumin seeds
1               tablespoon dried thyme
1               tablespoon dried oregano
2               teaspoons chipotle chile powder
2               teaspoons ancho chile powder
2               teaspoons salt
1               teaspoon sugar
1               teaspoon ground mace
1               teaspoon ground cinnamon
1/2            teaspoon freshly grated nutmeg
4               medium yellow onions, chopped
4               garlic cloves
2               tablespoons poppy seeds
1/4            cup extra-virgin olive oil
4               pounds catfish fillets, cut into 1-inch pieces
2               cups water
2               medium red onions, finely diced
2/3            cup fresh lime juice
         **Kosher salt**
4              ripe Hass avocados, cut into 1-inch dice
          **Basmati rice, for serving**
1 .       In a skillet, toast the coriander and cumin seeds over moderate heat until fragrant, 1 minute; transfer to a spice grinder and let cool. Finely grind. In a bowl, mix the coriander, cumin, thyme, oregano, chile powders, salt, sugar, mace, cinnamon and nutmeg.
2 .       In a food processor, puree the onion, garlic and poppy seeds. In a casserole, heat 3 tablespoons of the oil. Add the onion mixture and cook over moderately high heat, stirring, until the moisture has evaporated and the onion puree begins to brown, 5 minutes. Add the remaining 1 tablespoon of oil and the spice mixture and cook until fragrant.
3 .       Arrange the catfish in the casserole in a single layer. Pour in the water, cover and cook over low heat, stirring occasionally, for 5 minutes. Transfer the fish to a bowl. Boil the sauce, uncovered, until it has thickened, 5 minutes longer. Return the fish to the casserole and keep warm.
3 .        In a large bowl, toss the onion with the lime juice and season with salt. Add the diced avocados and toss.
4 .        Scoop the rice into bowls. Spoon the fish on top and serve with the avocado salad.

Suggested Pairing:
Off-Dry Riesling

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