Problem Solvers on Facebook
ENTER NOW: Win $600 on CBS 6 at 6:30 a.m. this week

Big Herm’s Blackened Catfish and Apple Chutney

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va (WTVR) - Local Caterer Herman 'Big Herm' Baskerville puts together his tasty Blackened Catfish and Apple Chutney entrée. Visit Big Herm’s Kitchen at

BIG Herm's Blackened Catfish with Apple Chutney
Apple Chutney:
1 red apple, halved and cubed
1 green pepper, seeded, and chopped
1/2 onion, chopped
1/2 small jalapeño chile pepper, finely chopped
2 cloves garlic, minced
1 teaspoon ginger powder
3 tablespoons brown sugar
Juice of 2 limes
1 teaspoon vinegar
salt and pepper to taste
Blackening seasoning:
1 tablespoon of salt
2 tablespoons granulated garlic
2 tablespoons chili powder
1 tablespoon paprika
1/2 tablespoon ground cumin
1 teaspoon cayenne pepper.
In a pot over medium heat, combine the apple, bell pepper, onion, jalapeño, garlic, ginger, brown sugar, lime juice, and vinegar.
Season with salt and pepper.
Cook for 20 minutes, or until the chutney thickens, stirring occasionally.
Remove from heat, cover to keep warm.
Catfish: 2- 8/6oz filets patted dry(2tbs vegetable oil)
Dredge both sides of the catfish pieces in the spice mixture to evenly coat, tapping off the excess.
Coat your skillet with oil and place over medium-high heat.
When the oil begins to smoke, lay the catfish in the pan and grill for 3 to 5 minutes.
Turn the fish over and cook for 3 minutes longer, or until the fish is completely cooked through.
Place fish onto a bed of rice and top with your chutney, garnish with fresh cilantro.