MasterChef

SEASON PREMIERE
MON 8/7c MAY 26

Recipes

Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans

Recipe Courtesy of Whitney Miller

At just 22 years old, Whitney Miller was one of the youngest contestants of the bunch. The small-town Mississippi girl had big dreams of becoming America's MasterChef. On her first day of competition, Whitney told the judges, "I've been cooking since I was 13 years old, already almost half of my life! I make dinner every night for my family, and I want to be a chef."

To keep the dish light, Whitney grills the catfish instead of frying it. The versatile mango chutney is also delicious served with chicken.

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 jalapeno 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 jalapeno 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

Directions

To Make The Chutney

  1. In a pot over medium heat, combine the mango, bell pepper, onion, jalapeno, 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, jalapeno, 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.

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Blackened Catfish Taco with Mango Chutney and Cilantro Black Beans