Happy Labor Day! We spent the weekend getting started on the nursery and going to a family BBQ. Today has been spent organizing and packing all my clothes. 3 huge bags to donate, 1 to just toss and bunch that has to go into storage because I will not be fitting into them for a little bit with this bump.
All and all it was a very productive weekend and I’m ready to unwind and relax until my 4 day work week starts back up tomorrow.
(Left to right: parsley, thyme, oregano, basil)
Labor Day signifies the end of summer for most, even though I know we will still have a few more nice days until at least October. But my favorite end of summer treat is the endless supply of fresh herbs that are taking over my garden! Nothing beats using fresh herbs and when they’re ready for the picking in your backyard, who’s better than you?
I love eating light in the summer and I LOVE catfish, so what better way to use up some of my haul with some fresh broiled fish. I know, I know- ‘wait you aren’t going to bread and fry your catfish?’ While delicious as that sounds, I actually prefer
catfish broiled. Sorry Southerners, but this Yankee girls likes butter, lemon and herbs.
Heat is leaving my kitchen assistant feeling pretty useless these days.
I just like to give all my herbs a nice rough chop, it will help intensify the flavors a bit before cooking.
Then its time for a good ole flip before we finish this off.
You’re probably wondering at what point does this become cajun-y. Welp- before I topped this with my garden greens, I gave it a nice bit of salt,pepper and paprika for some heat.
Now that the prep was over Portia was ready to over-see the real placement of the ingredients.
I like this recipe because it’s actually very easy to do during the week. It takes near no prep time and can be done easily with dried herbs (and is just as tasty). I actually over-killed it with the fresh herbs because- SCREW MEASUREMENTS. Calm down…I’ll share the proper measurements with you anyways…
Yes I changed, screw pants. It’s hot. Didn’t you see the dog?
Paired with a quick bit of rice pilaf and an arugula salad. Dinner is done in under 45 minutes. YUM.
For this recipe I’m going to give you the dry ingredients as most people will probably want to use those up over buying all fresh. If you DO want to use fresh remember the ratio for dried:fresh is 1:3.
Broiled Cajun Style Catfish
- 2 tbsp fresh chopped parsley
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 3-4 whole catfish fillets
- juice of 1 whole lemon
- 2 tbsp butter
- 1 clove of garlic, minced
- olive oil
Preheat your oven to 350 degrees. Place a small bit of olive oil in a foil wrapped pan and place catfish on top (to prevent sticking). Mix your salt, pepper, paprika, basil, oregano and thyme in a small bowl and the sprinkle over catfish fillets. Then sprinkle your chopped garlic and parsley on top. Once that is all in place, I like to shave down thin bits of butter and place evenly over as much of the fillets as I can. Top off with the lemon juice and bake for 15-20 minutes.
PRO TIP: Don’t feel like heating up your oven on a hot summer evening? Just wrap up each fillet in a pocket of foil and throw it on the grill!