Herb-Crusted Catfish with Tomato-Fennel Vinaigrette, and Andouille and Fava Bean Relish

Total Time:
55 min
30 min
25 min

4 servings

  • Andouille and Fava Bean Relish:
  • 1 tablespoon olive oil
  • 8 ounces (1 cup) chopped andouille sausage
  • 1/4 cup chopped onions
  • 1 cup fresh or frozen (and thawed) fava beans, blanched in salted water for 1 minute and peeled
  • 1/4 cup peeled, seeded, and chopped Italian plum tomatoes
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Tomato-Fennel Vinaigrette:
  • 1/4 cup olive oil
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon fennel seed
  • 3/4 cup peeled, seeded, and finely chopped plum tomatoes
  • 1/4 cup white wine
  • 1 teaspoon tomato paste
  • 2 tablespoons sherry wine vinegar
  • 1 teaspoon chopped oregano
  • 1 teaspoon chopped chives
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon salt
  • 4 (5-ounce) catfish fillets
  • 2 teaspoons Essence, recipe follows
  • 2 tablespoons Dijon mustard
  • 1 cup chopped assorted soft fresh herbs, such as basil, mint, parsley, chervil, cilantro, oregano, chives
  • 2 teaspoons olive oil
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Tomato-Fennel Vinaigrette:
  • For the Andouille and Fava Bean Relish: In a large skillet, heat the oil over high heat. Add the andouille and cook, stirring occasionally, until browned, 2 minutes. Add the onions and cook, stirring, for 2 minutes. Add the fava beans, tomatoes, garlic, and cilantro, and saute, stirring and shaking the skillet occasionally, until the favas are tender, 2 to 3 minutes. Season with salt and pepper and remove from the heat and keep warm.

  • For the Tomato Fennel Vinaigrette: In a medium skillet, heat the oil over high heat to smoking. Add the garlic and the fennel seed and cook, stirring, until golden brown, about 5 seconds. Immediately add the tomatoes and wine, reduce the heat and cook for 3 minutes. Add the tomato paste and stir until starting to brown. Add the vinegar, herbs, salt and pepper and cook for 1 minute. Remove from the heat.

  • Preheat the oven to 400 degrees F.

  • Season the fillets on both sides with the Essence. Rub top side of each fillet with Dijon mustard, then pack the mustard-coated side with a generous amount of herbs. Heat a large non-stick skillet over medium-high heat. Place the fish herb-side down in the pan and sear for 5 minutes. Gently turn with a large, thin spatula and place the skillet in the oven. Bake until the fish is cooked through, about 10 minutes. Remove the catfish from the oven.

  • Spoon the andouille and fava bean relish into the middle of 4 large plates and arrange 1 catfish fillet on top. Spoon the warm tomato fennel vinaigrette onto the fish and serve immediately.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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