Blackened Catfish with Bacon and Goat Cheese Buckwheat
Ingredients
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- 2 catfish fillets≈ $9.60
- 3 strips bacon, chopped≈ $7.80
- 1 cup buckwheat groats≈ $1.00
- 2 cups water≈ $1.00
- 2 oz goat cheese≈ $2.40
- 1 tsp garlic powder≈ $0.10
- 1 tsp cumin≈ $0.10
- 1/2 tsp cayenne pepper≈ $0.10
- 2 tbsp melted butter≈ $0.65
- Salt and black pepper to taste≈ $1.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Cook chopped bacon in a saucepan over medium heat until crispy; remove bacon bits and reserve the rendered fat.
- 2
Add buckwheat to the bacon fat, toast for 1 minute, add 2 cups of water and 1/2 tsp salt, bring to a boil, then simmer covered for 15 minutes until tender.
- 3
Stir the cooked bacon bits and creamy goat cheese into the warm buckwheat until rich and creamy.
- 4
In a small bowl, mix garlic powder, cumin, cayenne, 1/2 tsp salt, and 1/2 tsp black pepper.
- 5
Brush catfish fillets with melted butter and dredge generously in the spice rub.
- 6
Heat a cast-iron skillet over high heat with 1 tbsp oil. Sear catfish for 3-4 minutes per side until charred, flaky, and cooked through.
- 7
Serve the blackened catfish over the warm, creamy bacon-goat cheese buckwheat.