Catfish With Black-Eyed Pea Vinaigrette

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Monterey Bay Aquarium
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 pounds catfish filets

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon granulated garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon cracked black pepper

1/8 teaspoon fennel seeds

1/2 teaspoon paprika

2 1/2 tablespoons olive oil

2 cups smoked tomato coulis

2 cups black-eyed pea vinaigrette

2 tablespoons olive oil

1 medium onion, cut into eight pieces

3 medium carrots, cut into four pieces each

3 cups canned, diced tomatoes in juice

5 cloves garlic

1 dozen oven-smoked Roma tomatoes

2 tablespoons pickled jalapeno

8 fresh basil leaves

2 bay leaves

1 dozen Roma tomatoes (or other plum tomato variety)

1/2 cup olive oil

3 tablespoons hickory liquid smoke

1 tablespoons sea salt

1 tablespoon cracked black pepper

2 shallots

1/3 cup cider vinegar

2/3 cup light salad oil

2 teaspoon brown sugar

1/2 cup thinly sliced green onion

2 cups canned black-eyed peas

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