Londel's Blackened Catfish with Creole Rice and Sauted Spinach

Posted 01/05/09 by craig
Rating:	Not yet rated
Views:	487
Venues:	Fish On The Road: Tastes of the World Pasta & Grains Produce & All Things Green Spices & Herbs
Categories:	Basil Cayenne Pepper Freshwater Fish Oregano Paprika Rice Saffron Thyme Vegetables
Sub Categories:	Catfish Garlic Leafy Greens Peppers Saffron
Recipe Type:	Restaurant Recipe
Places:	Harlem, New York, USA
Keywords:	Catfish, Blackened, spinach, creole rice, Harlem, Londel's, Kevin Heatley
Servings:	4

Description:

Kenny Heatley, Executive Chef at Harlems Londels restaurant, shows us how to make their famous Blackened Catfish with with Saffron Rice and lightly wilted fresh Spinach saute with thinly Shaved Garlic and a Cucumber, Red Onion Slaw.

Ingredients:

4-7 oz catfish portions cut in half

BLACKENED MAGIC
1 tablespoon Oregano (dried)
1 tablespoon Basil (dried)
1 tablespoon Thyme (dried)
1 tablespoon Gumbo File
1 teaspoon Cayenne Pepper
1 teaspoon Garlic Pepper
1 tablespoon Paprika
Salt to taste

SAFFRON RICE MEDLEY
2 cups rice - Uncle Bens Rice
½ cup diced onions
¼ stick celery stalk
¼ stick butter or 1 tablespoon olive oil
1 pint chicken broth
1 teaspoon Spanish Saffron
1 bay leaf
1 sprig of fresh thyme
½ teaspoon black pepper
Salt and pepper to taste

1 Red Bell Pepper, deseeded an diced
1 Green Pepper, deseeded an diced
½ Jalapeno Pepper, deseeded an diced
2 pieces of Scallion, finely sliced

FRESH SPINACH WILTED WITH THINLY SHAVED GARLIC
2 pieces thinly shaved garlic
1 oz. clarified butter or olive oil
8 oz. well washed spinach

CUCUMBER AND RED ONION SLAW
1 cucumber (peeled, deseeded and sliced)
1 medium red onion (thinly sliced)
1 large tomato (deseeded and diced)
1 teaspoon chopped coriander
1 tablespoon Olive Oil
1 lime (extract juice) - hold juice on side
Salt and pepper to taste

Preparation:

LOUISIANA BLACKENED CATFISH METHOD
Preheat oven to 350 degrees. Combine all spice ingredients, dredge fish, sear in hot oil. Finish in the oven for six minutes.

SAFFRON RICE MEDLEY METHOD
Saute the onions and celery together in butter until they are translucent. Add rice to onions and celery, mix well on low heat. Add chicken broth, saffron, bay leaf, thyme and black pepper. Bring to a boil, reduce to a simmer, and cook until all liquid is absorbed. Reduce heat further and cover. Using another saute pan, heat clarified butter or olive oil. Flash saute red and green peppers with jalapeno and scallions and fold into the Saffron Rice and serve hot.

FRESH SPINACH WILTED WITH THINLY SHAVED GARLIC METHOD
Heat a large saute pan. Add oil, and heat to smoke point. Quickly add shaved garlic, stir to coat the garlic and saute for a moment. Add spinach tossed evenly, salt & pepper to taste. Remove to serve immediately.

CUCUMBER AND RED ONION SLAW METHOD

Combine cucumber, onion, tomato, coriander, olive oil, and lime juice. Can be served chilled or room temperature.

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