Serves 4
Prep time: 10 minutes
Cook time: 5 minutes
Jesus reminds us in Matthew 22:21 that, as citizens, we have an obligation to render to the state whatever material and services are required for the common good of the society. Catholics are called to obey the just laws of the state and to participate in the political process. However, it’s important to note that the Caesar salad is NOT named after Augustus or Tiberius who ruled at the time of Jesus. Nor is it named after the more well-known Julius Caesar. It was Caesar Cardini, a chef and restauranteur from northern Italy, who settled in North America who created the recipe in the early 1900’s.
My version of this salad is topped with blackened fish, associated with the Cajun and Creole cooking of south Louisiana. If you don’t have the blackened seasoning mix ingredients in your pantry, feel free to substitute them with 2 Tablespoons of Tony’s Creole Seasoning. You can also substitute a different kind of fish that is easily accessible and affordable for you. You could use salmon, cod, walleye, perch, or even tilapia.
“Do not suppose that God has any need of our works; what he needs is the resoluteness of our will.” – St. Teresa of Avila
Blackened Fish Ingredients
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- 4 (6 to 8 ounce) catfish fillets
- 2 Tablespoon olive oil
- 2 Tablespoons butter
Caesar Salad Ingredients
- 2 whole romaine heart, cut into bite-size pieces
- 1 cup croutons
- 2 cups cherry tomatoes, sliced in half
- 3/4 cup Caesar dressing
- 1/2 cup grated Parmesan cheese
Blackened Fish Instructions
- Combine the dry seasoning mix ingredients in a small bowl. Generously sprinkle each fish fillet with the seasoning mix so they are coated evenly on both sides. Then drizzle the olive oil over the fillets and coat evenly on both sides.
- Heat a large cast-iron skillet over medium-high heat. Add the fish fillets and the butter and cook for 2 minutes. Turn the fish over and cook another 2 minutes. Remove the fillets from the skillet and keep warm until ready to serve.
Caesar Salad Instructions
- Place the romaine, croutons, tomatoes, and Caesar dressing in a large bowl and toss. Place the salad mixture on a large serving platter, or divide between four dinner plates.
- Top with the Parmesan and catfish fillets.
