Skillet Catfish with Warm Peach-Tomato Relish
Fresh peaches are good for more than cobblers and pies. Here, they're briefly warmed with tomato, sweet pepper, and cider vinegar to make a chunky, sweet-tart relish for seasoned catfish. Look for peaches that are fully flavored but still firm enough to hold their shape when heated. If you're shopping locally, peaches, tomatoes, peppers, and fresh herbs may all be available from area farmers-market growers such as Back Yard Farm. Catfish is available locally through Greene's Seafood Company's retail market in Bristol, Virginia.
Servings 4
Equipment
- 1 Mixing Bowl
- 1 Small Bowl
- 1 large cast-iron skillet
- 1 cooking thermometer
Ingredients
For the warm peach-tomato relish
- 2 medium firm-ripe peaches pitted and cut into 1/2-inch pieces
- 1 large ripe tomato seeded and cut into 1/2-inch pieces
- 1/2 medium sweet bell pepper finely diced
- 1 small shallot or 1/4 cup finely chopped red onion
- 1 tablespoon apple cider vinegar plus more to taste
- 1 teaspoon honey
- 1 tablespoon chopped fresh basil or flat-leaf parsley
- 1 tablespoon olive or vegetable oil
- 1/4 teaspoon kosher salt plus more to taste
- Freshly ground black pepper
For the catfish
- 4 catfish fillets about 5 to 6 ounces each
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon cayenne pepper optional
- 1 tablespoon vegetable oil plus more as needed
Instructions
Instructions
- Prepare the relish ingredients. Place the peaches and tomato in a bowl. In a separate small bowl, stir together the cider vinegar and honey.
- Season the catfish. Pat the fillets dry with paper towels. Combine the paprika, garlic powder, thyme, salt, black pepper, and cayenne (if using). Season both sides evenly.
- Cook the catfish. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the catfish without crowding the pan; work in two batches if necessary. Cook until well browned on the first side, then carefully turn the fillets and continue cooking until browned and cooked through. The thickest part of the fish should reach 145°F when measured with a food thermometer, the USDA-recommended minimum internal temperature for catfish. Transfer the fish to a plate and keep warm.
- Cook the aromatics. Reduce the heat to medium. Add a little more oil to the skillet if necessary, then add the shallot and sweet pepper. Cook for 2 to 3 minutes, or until they begin to soften while retaining some texture.
- Add the peaches and tomato. Add the peaches and tomato to the skillet and cook for about 1 to 2 minutes, tossing gently. The goal is to warm the fruit and release a little juice without cooking the peaches until soft.
- Finish the relish. Add the vinegar-honey mixture and toss gently to coat. Remove the skillet from the heat and fold in the basil or parsley. Taste and add additional salt, pepper, or cider vinegar if needed.
- Serve. Place one catfish fillet on each plate and spoon the warm peach-tomato relish over or alongside the fish. Serve immediately.