Blackened Catfish & Linguine in a Light Sriracha Cream Sauce

If you read my last blog you are probably wondering, “how much time does this guy have on his hands?  He cannot possibly do this every day!”  Well, that was a Sunday...a Playoff Football Sunday, so I had all day to prepare and cook.  However, during the week I, like most, am extremely busy.  Many meals I cook during the week are based on what is already in the house - fish, meat, vegetables, etc.  A lot of the leftover ingredients from a Sunday big meal get incorporated into weekday meals.  

If were to make a top ten list of my favorite cooking ingredients, catfish and Sriracha would definitely make the cut.  Both of these items have amazing flavor and are very versatile, especially Sriracha.  Sriracha is an amazing trifecta of sweet, spicy and tangy.  It adds heat to the meal, but not too much that you cannot taste your masterpiece.

The best part of this meal is that you can pretty much use any type of seafood.  Try it with lump crab meat.  Try it with uncooked shrimp (shorten the time the shrimp is exposed to heat so you do not overcook).  If you are really daring, you could even try it with fresh squid or calamari!  Also, you can use any mixture of vegetables - whatever is in the house.  Adjust the heat by adding more Sriracha.  The world is your oyster!!! (You could add roasted oysters too!)

Makes 4 Servings

1 lb Linguine, cooked al dente
1 Tablespoon olive oil

Blackened Catfish...
1 - 1-1/2 lbs Catfish fillets, fresh & skinned (thawed)
4 - 6 Tablespoons Blackened Seasoning (I use premixed 365 brand from Whole Foods)
1 Tablespoon unsalted butter

Cream Sauce...
1 Tablespoon unsalted butter
1 Medium yellow onion, coarsely chopped
2 Cloves garlic, minced
10 oz Fresh Mushrooms, quartered
1 teaspoon Sea Salt (+ a little more to taste)
1-1/2 Cups Half & Half (Fat Free)
Juice from ½ Lemon (About 1 - 2 Tablespoons)
1 Tablespoon Sriracha
½ Cup grated Parmesan
Pepper to taste

Bring a pot of salted water to boil and add the linguine.  Cooked to al dente, drain and stir in the olive oil to stop the pasta from sticking.

Sprinkle Blackened Seasoning on each side of the fillet and lightly rub the seasoning into the catfish.  Heat a cast iron skillet over medium-high heat and melt the butter.  After the butter is melted, place the catfish fillets in the skillet.  “Blacken” the catfish by cooking the fillets for 3 - 5 minutes per side.  Remove catfish from skillet and move to a cutting board.  Cut the catfish fillets into ½” - 1” chunks.

In the same cast iron skillet used for the catfish melt the butter.  Add the onions, garlic and half of the sea salt; saute over medium heat until aromatic.  Add the mushrooms and the remaining salt and saute until mushrooms are heated through and the onions start to carmelize.  Scrape all brown bits with a wooden spoon while sauteing.

In a large saute pan, pour in Half & Half and lemon juice and allow to come to a gentle boil over medium-high heat.  Add the mushroom/onion/garlic mixture with its juices and the Sriracha to the cream and lemon juice.  Lower heat and add parmesan cheese and salt and pepper to taste.  Simmer and allow to reduce by half (about 10 - 15 minutes).    Stir in catfish and allow to simmer for an additional 5 minutes.  

Add the linguine to the pan with sauce mixture and stir.  Allow to simmer for 5 more minutes.