Tuesday, January 24, 2012

Fishing for Some Good Recipes?

I am always interviewing people that I meet whether at the nail shop, grocery store, etc. about what kinds of foods he or she likes to eat, what kind of recipes he or she would like more of, etc. While getting my nails done last week, I asked the guy painting my nails what he likes to cook. He said he likes to cook fish but he doesn't know how to flavor or cook fish except a couple ways. This got me motivated to create a fish recipe. My go-to fish is catfish mostly because it easy to come by where I live.
I wanted to take catfish which is a flaky fish that takes on flavor easily and infuse the most flavor into it.
I did this by marinating it and baking the catfish in collard green leaves.
Collard Green Wrapped Catfish
1 cup canned coconut milk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground coriander
1 tsp. fresh or dried dill, chopped
1 tsp. sea salt
1/8 tsp. white pepper
1 garlic clove, minced
1 tsp. grated fresh ginger *get a ginger root & freeze to always have on hand

6 fresh collard green leaves, washed and stem removed
1 lb. catfish fillets (about 3 large fillets), cut into half

In a large zip top bag, mix together all of the marinade ingredients. Place the catfish fillets in the bag and shake to coat the fillets. Seal and refrigerate for 1-2 hours.
Preheat the oven to 350 degrees.
In a glass baking dish, place each catfish fillet in the collard green leaf.
Fold the two sides of the collard green leaf down and then fold the top and bottom sides down.
Place the folded side down in the baking dish. Repeat with the rest of the catfish fillets.
Bake the catfish fillets for about 16-20 minutes.
The catfish is done when the fillets flake apart with a fork.
I would recommend serving the catfish with rice, a slaw and/or potato salad. Make this catfish dish your own by using spices you have on hand or that you like.  


  1. This is an interesting way to make catfish. It reminds me of cooking in banana leaves but collard greens are far easier to find.

  2. Looks yummy!... I'm going to try this one soon. =)