Blackened Catfish with Quinoa and Greens

People living elsewhere in the country ask us if it's difficult living in New York City. I always answer with a resounding "No." Maybe we set up our lives to make things simple, but living here has been really easy. My husband walks to work. I can take one subway to work. During the weekend, we often don't take the train at all because there are so many things to do within walking distance. There is lots of great food all around us. The list goes on and on, but the moral story is that we find living in NYC really enjoyable. There is one exception to this easy, enjoyable life; we have an ongoing battle with the Post Office. We cannot get them to deliver packages to us. We have gone round and round with the little brown package slips, and it's really frustrating. Yesterday my husband and I met at the Post Office to pick-up a package, but the mission was unsuccessful.


On the way home, we stopped by Gourmet Garage to pick-up some fish. We decided to get catfish. It's really mild, so I always like to add some spice to it. We served blackened catfish over some quinoa and greens. Here are our recipes:

Blackened Catfish
1/4 t cayenne
2 t chili powder
2 t oregano
2 t paprika
2 t chili pepper flakes
2 t Old Bay
1 lb catfish fillets
oil

Mix all of the spices together in a shallow bowl or pie plate. Rinse the fish and pat it dry. Coat each fillet in blackening mixture. Heat a frying pan and coat the bottom with oil. Add the fillets and cook on each side for about 4 minutes. The key is to not fidget with the fish while it is cooking, so that the spice mixture forms a nice blackened crust. This spice mix was pretty spicy. If you like things mild, cut back or cut out the chili pepper flakes, Old Bay, and/or cayenne

Quinoa and Greens
1 c quinoa
1 large bunch greens, roughly chopped
4 c water
1 clove of garlic, minced
pinch of salt

Rinse quinoa and drain. Place quinoa in dry sauce pot and cook until it starts to smell nutty. Add greens and water. Cook over high heat until it starts to boil. Turn the heat down to a simmer and cover. Cook for 30 minutes. Remove from the heat, and mix in the garlic and salt.

This was an experiment to use only one pot, but the results were great. The extra water I added to help cook the greens made the quinoa have a really creamy texture. I used mustard greens in our version, but any braising greens will work.

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