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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Catfish Roasted with Tomatoes and Horseradish  

February 22, 2015 by Mary 34 Comments

Catfish with tomatoes and horseradish - done on a pan.

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.

Polish horseradish.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
Olive oil
Horseradish – about 13 teaspoons
Salt
Pepper

Preheat oven to 425 degrees.

Rinse catfish fillets well and pat dry with paper towels.

 Tomatoes with horseradish on a pan. 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. Catfish with tomatoes and horseradish  ready to be cooked.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!

Catfish with tomatoes and horseradish on a plate with sauteed escarole.I served this with some escarole sautéed in olive oil with garlic. Super delish!!!

Filed Under: Dinner, Fish Tagged With: catfish, catfish roasted with tomatoes and horseradish, easy catfish recipe, healthy fish recipes, roasted catfish fillets

Fried Catfish atop a Baby Kale Salad with Sautéed Radishes and Japanese Turnips  

June 3, 2014 by Mary 38 Comments

Fried Catfish atop a Baby Kale Salad with Sauteed Radishes and Japanese Turnips

I am not a fried food fan. First of all, it’s fattening, (I am always wanting to lose 5 lbs.) and of course too much of it is not good for you. However, usually once a year I make fried chicken for a dinner picnic and I also adore fried catfish. Must be the Missouri in me.

Actually one of my most memorable meals was a just-caught fried catfish in Missouri at Pere Marquette Lodge. My parents were celebrating their 50th wedding anniversary and flew everyone home and treated us all to a weekend at the resort. We used to go there for a quick vacation when we were kids so a reunion back there was memorable. And we did all the same things, except with our own kids – horseback riding, shuffleboard, playing the giant chess game, and swimming – and the best fried catfish dinner that tasted so good after all that outdoor activity. So last Friday night, I almost replicated the catfish, but served it as a dinner salad as Fried Catfish atop a Baby Kale Salad with Sautéed Radishes and Japanese Turnips. It was so good!!! The only thing it lacked was the just-caught freshness of the fish. It was very fresh, and it was very good, but not just-caught, if you know what I mean. That’s different and unless you’ve had it, you just don’t know. Everyone should have a just-caught cooked fish on their bucket list, because it can’t be beat!

This is not a particularly quick dinner. I made this on a Friday night when there’s more time. Make sure your oil is hot enough – a bit of flour as a test should really sizzle. This insures that your fish doesn’t absorb any or very little of the oil. Use canola oil as opposed to olive oil as you can get it hotter without smoking. Intellectually, I tried to balance the fried aspect with the healthy raw baby kale and you can opt to use the radishes and turnips raw but I like a little bit of warmth to mix in with the cool greens. And my radishes had been around for a week so I needed to liven them up. Feel free to work with any combination of vegetables to suit your taste, but this was a good one.

Now I understand and hear from other sources that a lot of you have been making my recipes and I want to hear from you! I know a lot of people read food blogs to be inspired but never actually make the recipes. So if you’re making them and have success, please let me know. If you have problems, please let me know, because that means I’m not doing my job. And I want to do my job, which is to help you cook healthier food easier, with LOVE, in order to live a life with boundless energy. Breaded catfish fillets frying in the pan.

FRIED CATFISH ATOP A BABY KALE SALAD WITH SAUTEED RADISHES AND JAPANESE TURNIPS – serves 2

4 oz. baby kale, washed, air dried and chilled
1 bunch of Japanese white turnips, scrubbed, sliced and chopped
8 breakfast radishes, scrubbed and sliced (or regular radishes)
1 tbs. unsalted butter
3 scallions, white and light green parts, sliced
16 cherry and sunny gold tomatoes, washed and sliced in half
2 catfish fillets
½ cup flour
2 eggs, beaten
1 cup breadcrumbs – throw day-old or even older slices of a baguette or other bread in your food processor and process to make crumbs
Canola oil – enough to cover the bottom of your skillet about 1/8 inch deep
Sherry vinaigrette 

Have all your vegetables ready for the salad. Make your dressing.

Melt the butter in a small skillet. Add the radishes and the turnips and sauté until golden brown as shown here.Japanese turnips and breakfast radishes sautéing in a pan.

Set out three shallow pans right near your stove-top. Left to right, with your stove on the right should be your flour, the beaten eggs and the breadcrumbs.

Wash and dry the catfish fillets. Salt and pepper one side with sea salt and fresh ground pepper. Heat the canola oil until shimmering. It should be enough to cover the bottom of your skillet by about 1/8” deep. Cover the fish fillets lightly in flour and shake off. Dip in the beaten eggs and let drain and then cover in breadcrumbs and fry for 3 – 4 minutes on each side until fish flakes and you have a nice golden brown crust.

Assemble your salad arranging baby kale leaves on the bottom, distribute the scallions, warm radishes and turnips along with the tomatoes, and drizzle salad dressing over all.

When the fish is done, remove to a platter covered with paper towels and let it rest there for a minute. Then place the fish fillet on top and dig in! Serve with LOVE and enjoy!

Filed Under: Dinner, Fish Tagged With: baby kale, breakfast radishes, catfish, dinner salad, fish, fried catfish, Japanese turnips, kale salads, radishes, seafood

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Mary Frances

Mary Frances

Spread love through cooking.

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