Collard Green Wrapped Catfish Recipes

COLLARD GREEN-WRAPPED CATFISH

Collard Green-Wrapped Catfish image

Mississippi catfish is coated in Indian-inspired seasonings like fennel, cumin and coriander before being wrapped and cooked in collard greens, in this twist on a classic Southern dish.

Provided by Nils ernstein

Number Of Ingredients 18

Ingredients

8 large collard leaves
4 6-ounce catfish fillets Salt, to taste
1 teaspoon ground turmeric
6 tablespoons fresh-squeezed lime juice
¼ cup peanut oil
2 shallots, sliced
1 2-inch piece ginger, chopped
3 cloves garlic
1 serrano chile
1 cup cilantro leaves
2/3 cup mint leaves
1/3 cup roasted peanuts
1½ teaspoons toasted cumin seeds
½ teaspoon toasted fennel seeds
2 teaspoons toasted coriander seeds
1 teaspoon fresh-ground black pepper
1½ teaspoons brown sugar
Chopped cilantro, chopped peanuts and thin-sliced jalapeño (for garnish)

Steps:

Heat oven to 400˚F. Blanch collard leaves in salted boiling water for 30 seconds. Remove and shock in ice water. Lay leaves on towels to dry. Sprinkle both sides of catfish lightly with salt, turmeric and 3 tablespoons lime juice. Refrigerate for 20-30 minutes. Add remaining lime juice, 2 tablespoons peanut oil and all other ingredients (except garnishes) to food processor. Blend to a smooth paste. Add salt, to taste. Lay two collard greens side by side, just overlapping. Place 1 catfish fillet in center, and spread 2 tablespoons herb paste on top. Carefully fold leaves around fish to create secure package. Turn over so folded side faces down. Repeat with remaining catfish. Heat remaining peanut oil in ovenproof skillet over medium heat. Place fish packets in skillet, folded side down. Sear about 2 minutes per side. Cover pan, and cook in oven for 12 minutes. Gently transfer to serving platter or individual plates. Add garnish. Serves 4.

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