Catfish on a Hot Tin Plate

Poached catfish

Okay, the plate's not tin. This is an unorthodox method of preparing this not-universally-popular bottom feeder. What you see above is two halves of a large filet. At the bottom of the fish (in the center where it's been cut) is a rather dense strip of flesh. I sliced that out with my sharp chef's knife (and some of you didn't think I was a sharp chef!).

Bring enough broth (must be able to cover the filets completely) to a full boil. Slide in the filets, cover, remove from heat, and let stand for 5 minutes. My work is done here. I tried two garnishes: Cajun seasoning (as above), and some arugula pesto. The latter is my favorite.

Use wine or plain water if you wish (salt the water, though, or it will be very bland).