Created by Chef Lynn Soisson Logg – Philadelphia, Pa.
6 oz catfish
1 T blackening spice
1 oz pure olive oil
1 each red leaf or green leaf lettuce
1 slice 5×6 tomato (or 2 slices of plum tomatoes)
1 slice Cross Valley Farms® Red Onion
2 oz mango jalapeno chutney
1 each onion roll or brioche, sliced crosswise, in half
2 oz Monarch® French Fries, prepared
2 oz sweet potato fries, prepared As needed, Monarch® Alamo Zestful Seasoning
Pat catfish dry with paper towel. Sprinkle both sides of catfish with blackening spice. Heat sauté pan to medium high. Add oil. When simmering in pan, add catfish. Sear 2 to 3 minutes and gently flip in pan. Continue cooking until catfish is cooked.
Place onion roll on plate. Place catfish on bottom half of bun. Place lettuce, tomato and onion on top half of bun. Serve mango and jalapeno chutney on the side.
In a mixing bowl, combine both cooked fries. Season with Monarch® Alamo Zestful Seasoning. Arrange fries on plate next to sandwich.