Pan Seared Empires Treasure® Pangasius Filets
Pan Seared Empires Treasure® Pangasius Filets
Directions
- For the compound butter add the butter, Cajun seasoning, lime zest, parsley, pecans, honey, salt, and pepper in a bowl. Gently fold to combine. Spoon the butter mixture on a sheet of parchment paper and roll into a log. Wrap this in film wrap then refrigerate for service. You will portion the butter into slices and bring to room temperature for plating.
- Bring a pot of water to a boil. Place the bag of grits in the water and heat for 20-30 minutes. Empty cheddar grits into a pan in your steam well for service. Place a large spoon of grits in the center of four entrée plates.
- In a very large nonstick skillet, heat oil over medium heat. Add spinach and garlic to skillet; cook for 3 to 5 minutes or just until greens are tender, stirring frequently.
- Meanwhile, in a small bowl, whisk together vinegar and mustard. Add vinegar mixture and basil to greens; toss gently to coat. Place around the grits on each plate.
- In a small bowl, combine the cumin, onion powder, salt, ground black pepper, garlic powder, and oregano. Sprinkle the fish on both sides with the spice mixture.
- Heat the butter flavored oil in a large sauté pan over medium heat.
- Add the catfish fillets to the skillet and cook for 3-4 minutes per side.
- Remove the skillet from heat and pour the lime juice over the top of the fillets.
- Place the fish filets on top of the grits then top with two slices of the compound butter.
Ingredients
- 1/3 cup Nature's Best Dairy® Butter, Unsalted, room temperature
- 1 tbsp Magellan® Cajun seasoning
- 1 ea. Peak Fresh Produce® Lime(s), zested
- 1/4 tsp West Creek® sea salt kosher
- 1/4 tsp FlavorSmith® freshly cracked black pepper
- 1 tbsp Peak Fresh Produce Parsley, chopped
- 1 tbsp Magellan® Pecans, whole, chopped, toasted
- 1 tbsp West Creek® Honey
- 3 tbsp Brilliance Butter Flavored Oil
- 1/2 tsp Contigo® ground cumin
- 1/2 tsp Roma® onion powder
- 1/2 tsp West Creek® sea salt kosher
- 1/2 tsp Roma® Black Pepper, Ground
- 1/2 tsp Roma® garlic powder
- 2 tsp Peak Fresh Produce® Oregano, minced
- 4 ea. Empire's Treasure® Pangasius Fillet(s), 7 to 9 oz.
- 1 ea. Peak Fresh Produce® Lime(s), juice only
- 1 tbsp Brilliance® Clear Canola Oil
- 6 cups Peak Fresh Produce® Spinach, Baby
- 2 tsp Peak Fresh Produce® Garlic, minced
- 1 tbsp West Creek® Vinegar, White, Distilled
- 1 tsp mustard, dijon
- 1/4 cup Peak Fresh Produce® Basil, chopped
- 1 ea. West Creek® cheddar grits bag
- 2 gal. water
Chef Andrew Cagle - Corporate Chef/Brands Manager, Performance Foodservice - Hale.
