CAJUN HONEY MUSTARD CATFISH ENJOY DAN:

                  CAJUN HONEY MUSTARD CATFISH by CHEF DAN:

SERVES 4

INGREDIENTS:

4 catfish fillets

3 tablespoons grape-seed oil

CAJUN HONEY MUSTARD MARINATE:
1/4-cup honey

1/4-cup orange juice

1-1/2-tablespoon brown sugar

2 tablespoons INGLEEHOFFER original stone ground mustard

1 cup buttermilk

2 tablespoons Cajun seasoning

1/2-teaspoon EACH sea salt, garlic powder and smoked paprika

CREAMY CAJUN HONEY MUSTARD SAUCE:

Reserved unused marinate

2 tablespoons cilantro

3 tablespoon sour cream

2 tablespoons mayonnaise

Sprinkle with cayenne pepper

DIRECTIONS:

1.   In a bowl whisk together Cajun Honey Mustard ingredients together.

2.   Add 1/2-cup of marinate and oil to a zip lock bag along with fish.

3.   Marinate 4 hours or overnight in the refrigerator.

4.   Refrigerate unused marinate separately to use in the sauce.

5.   Remove from refrigerator and let sit at room temperature for 30 minutes.

6.   Meanwhile prepare Creamy Cajun Honey Mustard Sauce.

7.   Add reserved marinate sauce to a blender, and blend until smooth.

8.   Heat a skillet over medium-high heat.

9.   Remove chicken from the marinate and add chicken, cook undisturbed for 5 minutes or until nicely blackened on one side.

10.                Turn chicken over cover, reduce heat and cook 5-7 minutes more.

11.                Remove to a cutting board

12.                Let rest 5 minutes...

13.                Top with Creamy Honey mustard Sauce.

14.                Sprinkle with cayenne sauce.

EJOY DAN:                                                                     HALLELUJAH!!