Blackened Catfish with Quinoa and Citrus Vinaigrette

Blackening Seasoning:
1 Tbls salt
1 Tbls pepper
1 Tbls cayenne pepper
1 Tbls garlic powder
1 Tbls thyme

Quinoa Salad:
1 Tbls peanut oil
1 cup corn, canned and drained or frozen and thawed to room temperature
salt, to taste
pepper, to taste
1/2 cup edamame, shelled and thawed to room temperature
3 cups quinoa, cooked

Blackened Catfish:
1 Tbls peanut oil
1 pound catfish,
cut into four fillets
5 Tbls Blackening Seasoning

Citrus Vinaigrette:
2 Tbls lemon juice
1 teaspoon lemon zest
1 Tbls honey
1/2 teaspoon thyme
2 Tbls olive oil

To make Blackening Seasoning:
Combine salt, pepper, cayenne pepper, garlic powder and thyme.

To make Quinoa Salad:
Heat and oil skillet. Add corn; salt and pepper, to taste, and saute until golden brown. Add edamame and sauteed corn to quinoa and set aside.

To make Blackened Catfish:
Heat cast-iron skillet to medium-high heat with 1 tablespoon peanut oil added. Coat both sides of catfish fillets with Blackening Seasoning. Add catfish to skillet and cook 5-6 minutes per side, or until well done.

To make Citrus Vinaigrette:
Whisk together lemon juice, lemon zest, honey and thyme. Slowly add olive oil, whisking until dressing is formed.

Serve Blackened Catfish on top of Quinoa Salad and drizzle with Citrus Vinaigrette.

Recipe courtesy of chef Tim Hughes on behalf of the Seafood Nutrition Partnership

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