Recipe courtesy of Jill Novatt
Recipe courtesy of Jill Novatt
Watch how to make this recipe.
Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad
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- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 29 g
- Cholesterol
- 87 mg
- Sodium
- 1028 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 29 g
- Cholesterol
- 87 mg
- Sodium
- 1028 mg
Ingredients
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.
