May 25, 2012
Blackened Catfish, blacker heart

Blackened Catfish, blacker heart

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 »


October 23, 2008
The only your time together can be more tender than this filet.

Only your time together should be more tender than this fillet.

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.

1. 2 catfish filets
2. 1 tablespoon achiote seasoning
3.  2 cloves of garlic chopped finely
4. 1 orange quartered
5. 1 Tablespoons of Olive Oil

Step 1
Rub the catfish filets with achiote seasoning and let it absorb for 15 minutes.

Step 2
Pour the olive oil in the pan and sauté the garlic for 30 seconds.

Step 3
Put catfish filets in the pan and squeeze the entire orange, pulp and all,  into the pan.  After a few minutes flip the filets so they cook evenly.

Step 4
Cook the fish until the orange juice has absorbed into the fish filets.  Now the fish serve over rice or a salad.