I like my catfish to match the color of my heart: black. At least that’s what every girl I just banged has said. Apparently sleeping with someone with no emotion beyond “boy that was fun, but the fact she hasn’t left yet is starting to annoy me” is not nice guy behavior. Who knew? I try to make up for my morally bankrupt existence through my culinary endeavors. Who’s to say that cooking a meal worthy of Jesus, Moses, Mohammed or Yoda can’t redeem oneself? This blackened catfish should at least temporarily make up for my blackened heart. Read the rest of this entry »
This recipe is a variation on a dish made for an ex-girlfriend and I by the housekeeper of a rental house in Tulum, Mexico. Naturally the ex went ape shit over this dish. The sweetest revenge has been to employ this outstanding dish to bed a number of rebounds. It’s best served with Mexican rice, steamed veggies and, if possible, a roasted peach or mango. But a lazy slug can certainly get away with minute rice or over a simple salad.
Rub the catfish filets with achiote seasoning and let it absorb for 15 minutes.