Jalapeno and bacon laced catfish with corn relish & Watermelon S - KNOE 8 News; KNOE-TV; KNOE.com |

Jalapeno and bacon laced catfish with corn relish & Watermelon Sorbet

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Jalapeno and bacon laced catfish with corn relish
Watermelon Sorbet

INGREDIENTS:

 

Catfish 6ozw filet 2ea
Jalapeno(minced) 1ea
Bacon cooked and minced 3 slices
Roasted garlic pureed 4cloves
Olive oil 2T
Butter 1T
Salt and pepper to taste
 
Corn cob 3ea (grilled and taken off cob)
Olive oil 3T
Salt and pepper to taste
Onion 1/4 ea small onion diced
Red and green bell pepper 1/4 ea diced

Cilantro minced 2T
Lime juice 1T
Lemon Juice 1T
Orange juice 1T
Cumin pinch
Olive oil 1T
 
Watermelon juice 2C
Sugar 3T

PREPARATION:

For catfish mix jalapeno, garlic and bacon together and spread on catfish, roll catfish filet up, wrap with bacon and season with salt and pepper. Pan sear catfish on all sides until bacon is almossaute the way cooked and then finish in 350f oven until 145f internal temp. is reached. For corn sauté corn, onion, and peppers in olive oil in a med-hot pan and season with salt and pepper to taste, then set aside. Mix cilantro, citrus juices, cumin and olive oil together and set aside. When catfish is done serve it on a bed of corn relish and top with cilantro and citrus dressing. For watermelon sorbet place watermelon juice and sugar in a sauce pot and reduce by 1/4. Remove juice and let cool for at least 1 hr. Place mixture in an ice cream maker until mixture hardens. 

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