Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad

Yield:
4 servings
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
  • 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.

  • 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.


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