Southwest Grilled Catfish with Grilled Sweet Potatoes and Braised Fennel

Recipe provided by Jason Boone, Executive Chef
McCormick & Schmick's Seafood Restaurant, Bethesda, Maryland

Serves 4

4 Catfish filets (6 oz. each)
Southwest Seasoning (recipe below)

Brush the catfish lightly with olive oil and season with the southwest seasoning spice. Grill until the catfish is cooked through. Serve with the sweet potatoes and braised fennel.

Southwest Seasoning Spice

3 tsp            kosher salt
1 tsp            ground black pepper
1 tsp            granulated onion
1 tsp            granulated garlic
1 tsp            dried thyme
1 tsp            dried oregano
1 tsp            paprika
1 tsp            chipotle powder
1 tsp            ground cumin
1 tsp            ground coriander

Combine all ingredients together and use as a rub for catfish.

Braised Fennel
1 fennel bulb
2 c. low sodium chicken broth
4 garlic cloves
4 thyme sprigs
1 Tbs. olive oil

Trim the fronds off of the fennel bulb. Cut the fennel into quarters. Place in an oven safe dish. Fill the dish with chicken stock ½ way up the fennel quarters. Place the garlic and thyme around the dish. Drizzle the olive oil over the fennel. Cover and bake in a 350 degree oven for 30-45 minutes or until the fennel is soft, depending on size. Remove the fennel from the liquid and serve.

Grilled Sweet Potatoes
2 Sweet Potatoes
Olive oil
Salt and pepper

Peel and slice the sweet potatoes ½ inch thick lengthwise. Boil the sweet potatoes for approximately 5 minutes. Drain the sweet potatoes and pat dry with a paper towel. Lightly brush the sweet potatoes with olive oil, season with salt and pepper and grill until the sweet potato slices become soft but still hold together.

- back to recipes -