Bacon and Bourbon, and Somewhere, Catfish

There's a fresh piece of catfish under there, look close!

I like the new Analon skillet and it was about time I cooked some fish. The flavors came together, so here we go:

1/2 catfish filet
3 strips of bacon (i've found nitrate free, Hormel, I think)
1/4 bermuda onion
orange zest and a little juice
a few baby carrots
bourbon (just enough to make the fish and chef happy)
fresh parsely
peanuts
three mushrooms, sliced
green peas
olive oil
Earth Balance spread
whole wheat spaghetti (i used capellini, which is thin spaghetti, for this one)


Start by grinding 1/2 tsp. ea of these herbs:
granulated garlic
granulated onion
coarse ground black pepper or peppercorns
basil
oregano
parsely flakes

Put 2/3 of this mixture into the boiling pasta and the rest (later) into the fish dish.

Fry the bacon. Add the catfish, tablespoon of Earth Balance spread. Add chopped or sliced onion. Add about a tablespoon of olive oil. Throw in a handful of peanuts. Add the mushrooms, carrots and the orange zest (squeeze in a little juice).

As it all starts to brown, add a splash of bourbon. Add the rest of the herbs. Add fresh parsely and the peas towards the end.

I cooked the peas separately in the remaining juice - either way is fine.

In the bowl:

pasta, crumbled bacon, peanuts, kosher salt, more pepper, parmesean or any shredded italian cheese, a little olive oil.

Put the fish/onion, etc. on top with the peas and parsely at the very top. a little more kosher salt and you're done!