CHARLOTTE, NC (WBTV) - Seared Catfish with Roasted Corn Relish by Brookdale Churchill Joshua Fisher
- Four four-oz. fillets, boneless, skinless catfish
- 1/4 cup diced green peppers
- 1/4 cup diced red peppers
- 1/4 cup diced onions
- 1/2 cup diced tomatoes
- 1 ½ cup frozen kernel corn
- Pinch of salt
- 1/4 tsp. of black pepper
- 3 tsp. of vegetable oil
- 2/3 tsp. chopped raw garlic
- 1/2 tsp. ground cumin seeds ground
- 2/3 tsp. chili powder
- 1 ¼ tsp. balsamic vinegar
- 2 tsp. chopped fresh parsley
1. Season the fish with 1/8 tsp. black pepper.
2. Working in batches, place 1 tsp. oil into a sauté pan and heat.
3. Sear the fish, presentation-side-down first, for 3 to 5 minutes.
4. Turn the fish and sear another 3 to 5 minutes, until the internal temperature reaches a minimum of 145°F for 15 seconds.
5. Hold at 140°F or higher until service.
6. Sear off the corn in a sauté pan with 2 tsp. oil until the corn begins to caramelize.
7. Add red and green bell peppers, onions, tomatoes, salt, remaining pepper, garlic, cumin, chili powder, and balsamic vinegar. Cook until all of the vegetables are tender. This creates a corn relish.
8. Top each piece of fish with 1/4 cup of the corn relish. Garnish with parsley and serve. Enjoy!
Chef Fisher began cooking at home, first working at a family restaurant and then as a head chef for fine dining establishments.
"His love of serving seniors brought him to Brookdale Churchill, a senior living community in Mooresville, where he oversees more than 100,000 delicious meals served to its residents every year. He firmly believes people of all ages deserve wonderful food, because great meals are an important part of life," a bio on Fisher from Brookedale says.