Catfish w/ Chow-Chow

A crisp, bright and tasty dish from  Chef Sean Brock of Charleston, S.C.

Ingredients:

• 1 pound fresh butterbeans
• 1 1⁄4 cups brown sugar
• 1 1⁄2 quarts apple cider vinegar
• 1 tablespoon yellow mustard seeds
• 1 tablespoon turmeric
• 1⁄2 tablespoon celery seeds
• 1⁄2 tablespoon crushed red pepper flakes
• 1 onion, cut into small dice
• 2 red peppers, seeded and cut in small dice
• 1 jalapeño pepper, seeded and minced
• 1⁄2 small cabbage, cored and cut in small dice
• 3 green tomatoes, cut in small dice
• 1⁄2 cup yellow mustard
• 4 7-ounce catfish fillets
• Canola oil
• 12 thyme sprigs
• 2 garlic cloves, unpeeled, lightly smashed
• 4 tablespoons butter

Preparation:

1. Bring salted water to a boil over high heat. Add the butterbeans and boil for 4 minutes. Drain the beans and spread them out on a baking sheet.

2. Combine the sugar and vinegar in a heavy-bottomed, large stainless steel or enamel pot and stir to dissolve the sugar. Bring the mixture to a boil over high heat; reduce by half. Add the mustard seeds, turmeric, celery seeds, pepper flakes, onion, peppers, cabbage, and tomatoes and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, about 15 minutes. Fold in the beans and mustard.

3. Cool to room temperature, ladle into containers and cover tightly. The chow-chow will keep in the refrigerator for 1 week.

4. Heat 2 large cast-iron pans over high heat. Add enough oil to cover the bottom of each. Season the catfish with salt. When the oil shimmers, add 2 pieces of fish to each pan, skin side up. Do not shake the pan or touch the fish. Sear for 2 minutes. Turn the heat to medium-high. Every minute or so, check the underside of the fish. When it is golden brown, about 4 minutes, take the fish out of the pans. Discard the oil.

5. Place the pans back onto the stove over medium-high heat. Divide the garlic and thyme evenly in the pans. Lay the fish, skin side down, on the bed of thyme. Add 2 tablespoons of butter to each pan. Baste the fish with the butter until cooked through, about 4 minutes. Serve immediately, topped with chow-chow that has been brought to room temperature. Garnish with chopped scallions. Serves 4.