Ingredients

Spiced Catfish

• 1 tablespoon smoked paprika (15 ml)
• 2 teaspoons ground cumin (10 ml)
• 1 1/2 teaspoons dried Greek oregano (7 ml)
• 2 cloves garlic
• 2 teaspoons chopped fresh thyme (10 ml)
• 1/2 teaspoon ground allspice (2 ml)
• Coarse salt and freshly cracked black pepper, to taste
• 1 tablespoon vegetable oil (15 ml)
• 8 catfish fillets, (each fillet about 3-ounces)
• Lemon wedges, for serving

Rice and Beans

• 1 tablespoon olive oil (15 ml)
• 1 large cooking onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red pepper, finely diced
• 3/4 teaspoon ground cumin (3 ml)
• 2 teaspoons dried Greek oregano (10 ml)
• 1/4 teaspoon cayenne pepper (1 ml)
• Bay leaf
• 4 plum tomatoes, diced
• 2 cups cooked kidney beans or canned drained (500 ml)
• Coarse salt and freshly cracked black pepper, to taste
• 1 1/2 cups water, chicken stock or vegetable stock (425 ml)
• dash Worcestershire sauce, or to taste
• 1 cup basmati rice, rinsed well in cold water (250 ml)
• 2 tablespoons chopped fresh parsley (30 ml)
• Tobasco sauce, to taste

Description

Spiced Catfish With Rice And Beans - A Recipe From Food Network Canada. Red Beans And Rice Is A Traditional New Orleans Dish So Here’s My Version – Add As Much Spice As You Like. Try The Catfish – It’s Another New Orleans Favourite.

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