- 2 beefsteak tomatoes, sliced into 1/2 inch slices
- 2 Vidalia onions, sliced into 1/2 inch slices
- Black Pepper
- Canola oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme, chopped
- 1 cup cornmeal
- 1 teaspoon cayenne Pepper
- 4 catfish fillets
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.