Baked Catfish with Mashed Cauliflower, Garlic Sauteed Artichokes, Roasted Asparagus...and Some Baked Tofu
I don't like seafood. I've tried every different type there is - all different types of fish, crab, shrimp, scallops, lobster. You name it, I've tried it, and I haven't liked any of it. It's not that they are fishy, but they all have a distinct seafood taste that I just don't like. However Jon was in the mood for fish and he thought I might like catfish since it is a fresh water fish. I agreed to try it. Just in case I didn't like it, I made some baked tofu for myself (that's why I have a vegetarian tag on this post).
I got 2 small catfish filets. Jon made a breading mixture from breadcrumbs, cayenne pepper, garlic powder, onion powder, and chili powder. We dipped each on in egg, breadcrumbs, then baked for about 15 minutes.
Surprisingly, I ate it. It was very mild and not too flaky, but still light, and didn't have that seafood flavor most other fishes do. Jon really liked it, so I think this is something we could make again.
I've always wanted to try this and was very happy with the results!
- Steam 1 head of chopped cauliflower in water for about 20 minutes, or until very tender
- Drain and press all water out. You want to be sure there isn't any extra water.
- In a large pot or bowl, add 2 oz cream cheese and 1/2 cup heavy cream (I'm sure you could use light as well). I also added salt.
- Using a hand mixer, food processor, or blender, mash the cauliflower to your desired consistency.
- Jon topped it with some parsley. I wish I would have remembered that I had chives in the fridge - they would have been perfect on top.
Garlic Sauteed Artichokes
I love artichoke dip but wanted to branch out a bit with how I eat artichokes. Unfortunately this didn't do it for either of us. Even after 40 minutes of steaming, they were still a little chewy in the middle. Here is the recipe I used. I had to use more water than this recipe called for.
I love tofu any way that you can cook it. Tonight I sliced one piece of tofu off the block and pressed it for a few hours (wrap in paper towels, put on a plate with something heavy on top to press all of the water out). Then I breaded it just like we did the fish and baked it for 10-15 minutes. I topped it with some of my tomato bruschetta topping.