Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 beefsteak tomatoes, sliced into 1/2 inch slices |
2 vidalia onions, sliced into 1/2 inch slices |
salt |
black pepper |
canola oil |
2 tablespoons balsamic vinegar |
2 tablespoons fresh thyme, chopped |
1 cup cornmeal |
1 teaspoon cayenne pepper |
4 catfish fillets |
Directions:
1. Season the tomatoes and onions with salt and pepper on both sides. Brush the tomatoes and onions with canola oil on both sides. Place tomatoes and onions on a hot grill and grill for 3 minutes per side. Remove from the grill and coarsely chop. Place in a bowl and add balsamic vinegar and thyme. Check for seasoning. Set aside.
2. In a shallow dish, combine cornmeal, salt, pepper and cayenne pepper. Lightly dredge the catfish fillets in the cornmeal, pressing lightly to make the cornmeal stick well. Place a saute pan on the grill and heat. When the pan is hot, add 3 tablespoons of canola oil and heat. Place the catfish in the pan, and pan fry for 3 to 4 minutes per side or until the cornmeal is golden brown. Serve the catfish with the grilled tomato and onion salad.
|
|