With people across the country observing Lent, a religious tradition observed during the 40 days before Easter, it’s time to rethink the standard family meal menu.
Seafood Nutrition Partnership encourages eating two servings of seafood per week – as recommended by the Dietary Guidelines for Americans – to make a positive commitment to your and your family’s health during Lent and throughout the year.
This nearly eight-week period typically calls for a special diet. Specifically, red meat is cut out on Fridays for some and for the entirety of Lent for others. According to Datassential, 26 percent of consumers observe lent and of those, 41 percent said they eat fish on Fridays instead of meat.
“Research from the Journal of the American Medical Association shows eating seafood two to three times per week reduces the risk of death from any health-related cause,” said Linda Cornish, president of SNP. “As a lean protein, seafood is a quality source for omega-3 fatty acids, which are essential to human health and development.”
With so many seafood options available, including Alaska pollock, snapper, salmon and more, it can be easy to incorporate this nutritious lean protein into your diet.
This simple recipe for Blackened Catfish with Quinoa and Citrus Vinaigrette can help you on your way to a more nutritious meal plan that includes consuming seafood twice per week. If you can’t find catfish or prefer to substitute, any white fish such as cod, mahi-mahi or flounder will work.
For more seafood recipes and Lenten meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.
Blackened Catfish with Quinoa and Citrus Vinaigrette
Recipe courtesy of chef Tim Hughes on behalf of the Seafood Nutrition Partnership
Servings: 4
Blackening Seasoning:
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon thyme
Quinoa Salad:
- 1 tablespoon peanut oil
- 1 cup corn, canned and drained or frozen and thawed to room temperature
- salt, to taste
- pepper, to taste
- 1/2 cup edamame, shelled and thawed to room temperature
- 3 cups quinoa, cooked
Blackened Catfish:
- 1 tablespoon peanut oil
- 1 pound catfish, cut into four fillets
- 5 tablespoons Blackening Seasoning
Citrus Vinaigrette:
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 1/2 teaspoon thyme
- 2 tablespoons olive oil
To make Blackening Seasoning: Combine salt, pepper, cayenne pepper, garlic powder and thyme.
To make Quinoa Salad: Heat and oil skillet. Add corn; salt and pepper, to taste, and saute until golden brown. Add edamame and sauteed corn to quinoa and set aside.
To make Blackened Catfish: Heat cast-iron skillet to medium-high heat with 1 tablespoon peanut oil added. Coat both sides of catfish fillets with Blackening Seasoning. Add catfish to skillet and cook 5-6 minutes per side, or until well done.
To make Citrus Vinaigrette: Whisk together lemon juice, lemon zest, honey and thyme. Slowly add olive oil, whisking until dressing is formed.
Serve Blackened Catfish on top of Quinoa Salad and drizzle with Citrus Vinaigrette.
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