Chef Rob prepares delicious blackened catfish tacos with mango salsa and yogurt horseradish cream salad. Guest Deborah Hunter from MPB Think Radio's Deep South Dining & Cooking with Honey and Friends joins Rob in the kitchen. We take a look at a Mississippi farmers market, and Registered Dietician Rebecca Turner talks about how to shop at a farmers market.
GRILLED BLACKENED CATFISH TACO
BLACKENED SALT FREE SEASONING MIX (makes 8 tbspn or portions)
Ingredients (volume measurements)
COOKING INSTRUCTIONS FOR BLACKENED CATFISH
Mix all seasoning for the blackened seasoning and save in a resealable freezer bag
Remove one tspn
Dust catfish with blackened seasoning and place in a hot pan with zero fat spray and ½ tspn canola oil. Cook for 2 minutes per side and be careful not to burn. Remove and place all other ingredients in pan to sear except the vegetable stock. Deglaze pan with no salt vegetable stock and hold in pan. In separate pan heat tortillas with zero fat spray and hold in pan till ready to serve.
YOGURT HORSERADISH SALAD PREPARATION
COOKING INSTRUCTIONS FOR YOGURT HORSERADISH CREAM SALAD
Mix tomatoes, garlic, onion, horseradish, pepper, parsley with yogurt in small bowl. Toss with lettuce and serve on plate.
COOKING INSTRUCTIONS FOR MANGO SALSA
Mix all ingredients in a mixing bowl and chill to serve
Place yogurt salad in the center of plate. Place one tortilla on each side of salad. Place the catfish saute on top of each tortilla dividing in half. Place salsa evenly on top of each tortilla and serve