Catfish Fillets With Thai Cucumber Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup white vinegar |
1/4 cup firmly packed brown sugar |
1 (3/4-pound) english cucumber, peeled, halved, and sliced |
1/2 teaspoon salt |
1/2 cup very thinly sliced red onion |
2 jalapeño peppers, seeded and very thinly sliced |
1/2 teaspoon crushed red pepper |
1/4 cup packed fresh cilantro leaves, finely chopped |
4 (8-ounce) farm-raised catfish fillets |
1/4 teaspoon salt |
cooking spray |
Directions:
1. Combine vinegar and sugar in a small saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring occasionally. Remove from heat; let cool.
2. Combine cooled vinegar mixture, cucumber, and next 5 ingredients; toss well. Let stand 30 minutes.
3. Heat a large nonstick skillet over medium- high heat. Sprinkle fillets with salt; coat fillets with cooking spray. Cook fillets in batches 4 minutes on each side or until fish flakes easily when tested with a fork. Spoon cucumber relish over catfish; serve immediately.
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