Spiced Cornmeal Crusted Catfish with a Zephyr Squash Casserole

Haven't heard of Zephyr Squash? No worries - I hadn't either until a few weeks ago. A new farmer's market started in the square right outside of my building and I love it. Not only is it full of fresh fruits and vegetables that taste lovely (along with cheeses, breads, and gelato) but they have interesting varieties of vegetables as well. For instance, instead of just yellow summer squash and zucchini I learned about at least four other kinds. And this recipe tackles one of them - the Zephyr Squash.

Zephyr Squash is similar in taste to summer squash or zucchini, but is far prettier. You can see a picture here, but it has a green bottom and a yellow top. And who doesn't enjoy a two-toned squash? They have a light, sweet-ish flavor that I very much enjoyed.

Time: 45 minutes
Difficulty: easy
Cost: $11.61 (see caveat)


Zephyr Squash Casserole
Time: 45 minutes

Ingredients:
4 Zephyr Squash
1 c Vidalia onion, diced
1/2 tsp black pepper
2 tbsp butter or bake butter
1/2 c breadcrumbs
1/2 c skim milk
1/2 c shredded mozzarella (skim or low fat)
1/3 c pecans, chopped

Get your oven preheating to 350 degrees.

Wash your squash and cut them lengthwise. Place them in a microwaveable dish and sprinkle with a couple teaspoons of water. Bake for 3-5 minutes. The time will vary depending on the size of your squash so keep an eye on them. You want them to be soft without being super mushy. When they are cooked, cut the squash into small, bite-sized cubes. (Keep the skin on.)

Meanwhile, dice the onion. Heat the butter in a pan over medium heat and add the onion once the butter has melted. Saute the onions for 7-8 minutes or until soft.

Place the squash and the onion into a bowl. Add the black pepper and bread crumbs and toss well.

Grease a 8x8 or 9x9 glass baking dish with PAM. Add the squash mixture and spread it out so its in an even layer. Pour the skim milk evenly over the mixture. Sprinkle with the cheese and then sprinkle with the pecans.

Bake for 20 minutes. It should be hot and bubbly when done.

Spiced Cornmeal Crusted Catfish
Time: 20 minutes

Ingredients:
2 tbsp cornmeal
3/4 tsp salt
1.5 tsp oregano (dried)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp red pepper flakes
1/8 tsp chili pepper (add more if you like your food spicy)
1/4 tsp ground cumin
1/2 tsp black pepper
1 lb catfish fillets
1 tsp olive oil

Ready for this simple yet enticing recipe? Mix together all of your spices in a bowl (cornmeal, salt, oregano, garlic powder, onion powder, red pepper flakes, chili pepper, ground cumin, and black pepper.) Make sure it is mixed well and all of the spices are evenly spread out.

Get a pan heating over medium high heat on the stove. When it's warm, add the olive oil and let that heat as well.

Place the spice mixture in a plastic bag. Add a fillet, twist the bag shut, and shake to coat the fillet in the cornmeal mixture. A thin coating should stick easily to the fish. Lift it out, lightly shaking off any excess, and put the fillet in the pan. Repeat with the remaining fillets.

Cook for about 5 minutes, flip, and cook for another 5 minutes. Check to make sure your fish is done and enjoy. For extra citrus, serve with lime wedges.