Did you know that horseradish is considered a power food? Full of antioxidants and great for your immune system, especially during this cold and flu season, I decided to put it to use the other night. In my unending quest for something simple, quick and different for dinner, I made up this Catfish Roasted with Tomatoes and Horseradish recipe. It was delicious! My husband loved it! And it’s so simple it’s stupid, but it tastes like so much more – just my kind of food for a busy weeknight.
Now I’m sure you can use any store bought horseradish, but if you can find this Polish brand, I highly recommend it. Our son Zachary finds this in stores in the large Polish section of Greenpoint, Brooklyn, NY. In Eastern Europe, horseradish grows like a weed, so the Poles really know their stuff and it is always on their tables with roasted meats. This brand is creamy white in color, unlike some other American brands. And believe me, no one has asked me to promote this, but it is so superior to other horseradish brands.
I know this recipe sounds so unusual, but it was so good and super healthy to boot! Horseradish has had a long history as a versatile herbal remedy, however due to recent studies, it is also becoming known to have anticancer benefits. Horseradish contains significant amounts of cancer-fighting compounds called glucosinolates, which increase the liver’s ability to detoxify carcinogens and may suppress the growth of tumors. Although broccoli, Brussels sprouts, and other cruciferous vegetables also contain these compounds, horseradish has up to 10 times more glucosinolates than broccoli. So now you know! This is from the Life Extension website.
CATFISH ROASTED WITH TOMATOES AND HORSERADISH – serves 2
2 catfish fillets – about 1 lb. total
2 – 3 tomatoes, sliced ¼” thick
Horseradish – about 13 teaspoons
Preheat oven to 425 degrees.
Rinse catfish fillets well and pat dry with paper towels.
Slick a baking sheet with a thin film of olive oil. Arrange sliced tomatoes roughly in the shape of your fish fillets. Drizzle a tiny bit of olive oil over all. Put a dab of horseradish on each tomato slice – about a teaspoon – then salt and fresh ground pepper over all. Lay your fish fillets on top. Drizzle a bit of olive oil on top of the fillets and spread around with your fingertips. Salt and pepper to taste on top.
Roast in the oven 12 – 17 minutes, until the fish flakes. Serve with LOVE immediately. Enjoy!
I served this with some escarole sautéed in olive oil with garlic. Super delish!!!
[…] without giving it much thought. It popped up on my radar lately when I was reading a recipe on Love, the Secret Ingredient and Mary was raving about some Polish horseradish she’d gotten in […]