For the compound butter add the butter, Cajun seasoning, lime zest, parsley, pecans, honey, salt, and pepper in a bowl. Gently fold to combine. Spoon the butter mixture on a sheet of parchment paper and roll into a log. Wrap this in film wrap then refrigerate for service. You will portion the butter into slices and bring to room temperature for plating.
Bring a pot of water to a boil. Place the bag of grits in the water and heat for 20-30 minutes. Empty cheddar grits into a pan in your steam well for service. Place a large spoon of grits in the center of four entrée plates.
In a very large nonstick skillet, heat oil over medium heat. Add spinach and garlic to skillet; cook for 3 to 5 minutes or just until greens are tender, stirring frequently.
Meanwhile, in a small bowl, whisk together vinegar and mustard. Add vinegar mixture and basil to greens; toss gently to coat. Place around the grits on each plate.
In a small bowl, combine the cumin, onion powder, salt, ground black pepper, garlic powder, and oregano. Sprinkle the fish on both sides with the spice mixture.
Heat the butter flavored oil in a large sauté pan over medium heat.
Add the catfish fillets to the skillet and cook for 3-4 minutes per side.
Remove the skillet from heat and pour the lime juice over the top of the fillets.
Place the fish filets on top of the grits then top with two slices of the compound butter.
Ingredients
1/3 cup Nature's Best Dairy® Butter, Unsalted, room temperature
1 tbsp Magellan® Cajun seasoning
1 ea. Peak Fresh Produce® Lime(s), zested
1/4 tsp West Creek® sea salt kosher
1/4 tsp FlavorSmith® freshly cracked black pepper
1 tbsp Peak Fresh Produce Parsley, chopped
1 tbsp Magellan® Pecans, whole, chopped, toasted
1 tbsp West Creek® Honey
3 tbsp Brilliance Butter Flavored Oil
1/2 tsp Contigo® ground cumin
1/2 tsp Roma® onion powder
1/2 tsp West Creek® sea salt kosher
1/2 tsp Roma® Black Pepper, Ground
1/2 tsp Roma® garlic powder
2 tsp Peak Fresh Produce® Oregano, minced
4 ea. Empire's Treasure® Pangasius Fillet(s), 7 to 9 oz.
