Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans



Prep Time:

Cook Time:

Yields: 4 servings

Description
This recipe comes courtesy of Master Chef Season 2 competitor Whitney Miller. It was posted on the Master Chef website on Fox and is featured in the Master Chef Cookbook.

Ingredients

 * For The Chutney
 * 1 ripe mango, halved and cubed
 * 1 red bell pepper, halved, cored, seeded, and chopped
 * 1/2 onion, chopped
 * 1/2 small jalapeño chile pepper, finely chopped
 * 1 clove garlic, minced
 * 1 teaspoon freshly grated ginger
 * 3 tablespoons light brown sugar
 * Juice of 2 limes
 * 1 teaspoon white vinegar
 * 1 teaspoon balsamic vinegar
 * Kosher salt and freshly ground black pepper
 * For The Black Beans
 * 2 tablespoons corn oil
 * 1/2 onion, chopped
 * 1/2 small jalapeño chile pepper, finely chopped
 * 2 cloves garlic, minced
 * 1/2 teaspoon ground cumin
 * Kosher salt and freshly ground black pepper
 * 15-ounce can of black beans, rinsed and drained
 * Juice of 1 lime
 * 1/4 cup chopped fresh cilantro leaves, plus more for garnish
 * For The Taco
 * 2 tablespoons granulated garlic
 * 2 tablespoons chili powder
 * 2 tablespoons onion powder
 * 1 tablespoon sweet paprika
 * 1/2 tablespoon ground cumin
 * 1 teaspoon cayenne pepper
 * 2 catfish fillets, 8 ounces each, rinsed and patted dry, halved crosswise
 * 2 tablespoons corn oil
 * 8 flour tortillas, 6-inch size
 * 1/2 cup finely shredded romaine lettuce
 * 1 ripe avocado, halved, pitted, peeled, and cut into cubes
 * 1/2 cup sour cream
 * 1/2 cup finely shredded romaine lettuce
 * 1 ripe avocado, halved, pitted, peeled, and cut into cubes
 * 1/2 cup sour cream

To Make The Chutney

 * 1) In a pot over medium heat, combine the mango, bell pepper, onion, jalapeño, garlic, ginger, brown sugar, lime juice, and vinegars.
 * 2) Season with salt and pepper.
 * 3) Cook for 20 minutes, or until the chutney thickens, stirring occasionally.
 * 4) Remove from heat, cover to keep warm.

To Make The Black Beans

 * 1) Coat a pot with the oil and place over medium-low heat.
 * 2) When the oil is hot, add the onion, jalapeño, and garlic. Season with cumin, salt, and pepper.
 * 3) Cook and stir for 2 minutes, or until the vegetables are softened and fragrant.
 * 4) Mix in the beans and cook for 5 minutes longer, stirring occasionally.
 * 5) Remove from the heat. Squeeze in the lime juice and stir in the cilantro. Cover to keep warm

To Make The Tacos

 * 1) In a pie plate, combine the granulated garlic, chili powder, onion powder, paprika, cumin, and cayenne. Mix with a fork to evenly distribute the spices.
 * 2) Dredge both sides of the catfish pieces in the spice mixture to evenly coat, tapping off the excess.
 * 3) Brush a large grill pan with the oil and place over medium-high heat.
 * 4) When the oil begins to smoke, lay the catfish in the pan and grill for 3 to 5 minutes.
 * 5) Turn the fish over and grill for 3 minutes longer, or until the fish is completely cooked through.
 * 6) Remove the fish to a cutting board and shred into pieces using two forks.
 * 7) Put the tortillas on the grill for 30 seconds on each side to warm them up.
 * 8) To serve, put 2 tortillas on each plate and top with a heaping spoonful of the black beans. Divide the catfish among the tortillas. Put a spoonful of the chutney on top, and garnish with shredded lettuce, avocado, sour cream, and cilantro.