Catfish with Tomatoes Crab and Asparagus


  1. Sprinkle the catfish filets with Cajun seasoning, salt and pepper and set aside.
  2. In a smoker, lightly smoke the tomatoes.
  3. Peel and deseed half the tomatoes and puree in a blender with kosher salt.
  4. Chop the other half and season.
  5. Pan sear the fish and finish in the oven.
  6. Toss the asparagus in olive oil and grill.
  7. Put the puree on the plate with the fish on top.
  8. Garnish with diced tomato, crab and asparagus.


  • 1 tsp. Cajun Seasoning
  • 3 Tbsps. crabmeat, lump
  • 2 Empire's Treasure® Catfish, Fillet(s)
  • 10 blanched Peak Fresh Produce® Asparagus, Spear(s)
  • as needed Piancone® Oil, Olive
  • to taste salt and pepper
  • to taste salt, kosher
  • 4 tomato(es)