Ingredients

• 1 red onion, diced
• 2 cloves garlic, chopped
• Olive oil, for sauteing
• 1/2 cup breadcrumbs
• 2 tablespoons capers
• 4 catfish fillets
• Garlic Butter Sauce, recipe follows
• Grilled Asparagus Spears, recipe follows
• Sweet Potatoes, recipe follows

Directions

Garlic Butter Sauce:

4 tablespoons butter

1 lemon, juiced

2 cloves garlic, minced

6 ounces dark wheat beer

1 cup chicken stock

Salt and freshly ground pepper

Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.

Grilled Asparagus Spears:

10 to 12 asparagus spears, trimmed

Vegetable oil, for sauteing

Salt and freshly ground pepper

Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.

Sweet Potatoes:

2 sweet potatoes, scrubbed

Vegetable oil, for grilling

Salt and freshly ground black pepper

Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.