I don't know why catfish gets a bad rap. It's inexpensive. It's very mild. It has enough fat that it is one of the more forgiving fish to cook. What's not to like? We used to serve a lot of it at the restaurant in fish tacos on our lunch menu. And here we reprise them for a quick Monday night dinner. Ann made the salsa. I marinated the catfish in lime zest, black pepper, ground cumin, cilantro, and minced garlic and then seared it on both sides.
Delicious, no? And definitely bound to be a part of our summer routine.
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