Lemon Old Bay Pan Seared Catfish
with a Hot Quinoa with Sautéed Squash, Roasted Red Peppers, Black Beans, Spanish Onion and Scallions
Leisa’s Fish season
1 cup Old Bay seasoning
3 tablespoons lemon pepper spice
½ cup Sazon Classico
Place on stove 4 cups of water in a pot on high heat.
Place 1 cup of quinoa in a 3-cup bowl of water. Swirl water, washing the seed.
Strain rep for an almost clear water.
Place quinoa in pot of boiling water.
Cook about 10 min.
Drain, lay out in a bowl and fluff up sprouts. Put to the side.
Soak ½ bag of black beans overnight.
Sauté ½ onion, medium diced in oil in a 1-quart pot.
Add 4 cups of water.
Cook until tender.
Medium dice all vegetables.
1 Summer squash
½ Spanish onion
1 tbsp. chopped garlic
After dicing all vegetables, roast ½ medium red pepper (roast until charred).
Sauté 4 tbsp. of half olive oil, half soybean oil.
Add all diced vegetables.
Sauté vegetables until tender, then add garlic.
Toss in black beans, then toss quinoa.
Season with salt and pepper.
Garnish with scallions.
Fish - Baked
Sprinkle seasoning on fish. Place in pan. Chip pieces of butter on top of fish, and bake at 350 degrees.
Fish - Pan Seared
Sprinkle seasoning on fish. Heat oil. Place fish in hot oil. When the edges of the fish are white, turn fish over and complete cooking.