Twenty Minute SCD Meals

[Guest guest]

Friday, 10 April 2009

1 pound catfish fillets

2 large ripe avocados

lemon juice (optional)

Hurricane Dressing (optional)

Preheat electric grill.*

Brush catfish filets with olive oil, and sprinkle one side with homemade

blackened fish seasoning. Set aside.

Cut avocados in quarters, remove peels, remove pits. Cut each quarter in

thirds, sprinkle with lemon juice to prevent browning, and arrange on a

salad plate. Place in refrigerator.

When grill is hot, place filets on the grill, close lid, and grille for

8-12 minutes, depending on size of filets. (Thinner ones will cook

faster.) Remove cooked filets to dinner plates.

Serve fish with avocado. Harry likes to drizzle Hurricane Dressing on his

avocado; I just sprinkle a little salt on mine. We're usually eating so

quickly, I don't bother with the fresh lemon juice.

*If you do not have an electric grill, place the filets on a sheet of

parchment on a cookie sheet and bake in the oven at 350°F. In this case,

the meal will take 25-30 minutes. As opposed to setting the prepared

filets aside as with the electric grille, pop them straight in the oven

and then prepare your avocado salad.

Blackened Fish Seasoning (an LSCDL Recipe)

2 tablespoons cayenne pepper

¼ cup whole oregano

2 tablespoons whole thyme

2 tablespoons black pepper

Use only dry seasonings. Place cayenne, oregano, and thyme in blender or

food processor and process until powdered. Add black pepper and process

until well blended. Use between ¼ and ½ teaspoon per pound of fish. This

is not a table seasoning. If you want a milder mix, substitute

black pepper for cayenne, and white pepper for black. If you decide you

really like this mix, and want to make a large quantity of it, here are

the proportions:

½ cup cayenne pepper

1 cup whole oregano

½ cup whole thyme

½ cup black pepper

Variation:

1 tablespoon cayenne

1 tablespoon black pepper

2 tablespoons white pepper

2 tablespoons thyme

¼ cup oregano

Adapted from Chef Remy.

Hurricane Dressing (an LSCDL

Recipe)

During the hurricane season of 2005, I got to create a new salad

dressing. The power was out for two days after Hurricane Cindy, and I

wasn’t opening my freezer or refrigerator for anything. But I did have my

spices, and oil and vinegar. And so, the following recipe

resulted.

1/2 cup olive oil

3 tablespoons red wine vinegar

1/2 teaspoon homemade onion powder

1/2 teaspoon homemade garlic powder

1/2 teaspoon yellow mustard powder

1/2 teaspoon salt (optional)

1/4 teaspoon white pepper

1/4 teaspoon powdered horseradish

1/8 teaspoon Krivelshire spices

1 small drip liquid lecithin (legal emulsifier, makes oil and vinegar

stay blended on your salad)

Place in bottle. Shake well. Best if it stands for half an hour before

use. Even better the next day.

Krivelshire Spices

1/2 teaspoon dried ground ginger, 1/4 teaspoon ground cloves, 1/4

teaspoon ground coriander seeds, 1/4 teaspoon ground allspice, 1/4

teaspoon cayenne pepper. Blend together and store in tightly closed

container.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

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