Pan-Fried Catfish, Sugar Snap Peas, Spaghetti with Capers and Pine Nuts

Posted by Gary Gee in The Kitchen

Fresh catfish filets, lightly floured and pan-fried, are complimented by naturally sweet, crisp sugar snap peas. Spaghetti, dressed simply with lemon, capers, and pine nuts, adds bright pops of flavor and texture.

*Spaghetti*
1 tb olive oil
1/4 cup onion, sliced
2 cloves garlic, chopped
1/2 lemon, juiced
1 tsp capers, drained
1 sprig fresh thyme
1/4 c pasta cooking liquid, more as needed
1 tb butter
4 oz. thin spaghetti, cooked and drained
coarse salt
freshly ground black pepper
1 tb pine nuts, toasted
fresh parsley, for garnish
*Sugar Snaps*
1/2 lb fresh sugar snap peas, strings pulled
2 tb olive oil
2 cloves garlic, chopped
1 shallot, chopped
coarse salt
freshly ground black pepper
*Catfish*
1 lb catfish filets
coarse salt
freshly ground black pepper
1/4 c flour
1/4 ts smoked paprika
1/4 dried thyme leaves
vegetable oil
1/2 lemon
lemon slices and parsley, for garnish

For the spaghetti: In a large skillet, heat the olive oil over medium heat. Add onions and cook for about 30 seconds. Add garlic and cook until just fragrant.

[img]http://www.mycookingblog.com/files/19/Catfish0701.jpg[/img]

>Add lemon juice, capers, thyme and pasta liquid. Bring to a simmer, add butter, stirring to melt. Add pasta, tossing to coat. Season to taste with salt and pepper. Fold in pine nuts. Garnish with fresh parsley.

For the Sugar Snaps: Blanch sugar snaps briefly in boiling water. Shock in cold water and drain well.

Heat oil over medium-high heat in large skillet. Add shallot and garlic; cook just until fragrant. Add sugar snaps and cook, stirring, until just fork tender. Season to taste with salt and pepper. Remove from heat and set aside.

For the catfish: Pat fish dry and season with salt and pepper. Add paprika and dried thyme to flour in a shallow dish. Dredge fish in flour mixture. Shake off excess.

Heat oil in large skillet (preferably cast-iron) over medium-high heat. Pan fry filets, about 4 minutes per side, or until just fork tender. Remove to platter. Garnish with fresh lemon juice, lemon slices and parsley. Serve and enjoy!

Note: The orange bell pepper you see was part of the sugar snaps recipe. While it added the color contrast I was looking for, it tasted, well, TERRIBLE with the sugar snaps! So I do not recommend it!