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Cornmeal Catfish




Source of Recipe


Internet


List of Ingredients




Pan Fried with Cucumber Yogurt Coulis, Pineapple Salsa and Couscous

Prepare the coulis, salsa and couscous first, then cook the catfish at the last moment before serving.

Catfish:
4 6-ounce portions catfish
8 ounces cornmeal

Heat saute pan with clarified butter. Dredge catfish in cornmeal and saute until golden brown on each side. Approximate cooking time is 4 minutes.

Cucumber-Yogurt Coulis:
1/4 cup plain yogurt
1/4 cup sour cream
1/2 cup cucumber, peeled and seeded
1/2 tablespoon minced garlic
1/2 tablespoon chopped shallot
1/2 tablespoon chopped parsley

Add all ingredients to food processor and pulse for 5 seconds. Chill.

Salsa:
1/2 cup diced pineapple
1 tablespoon chopped red onion
1 tablespoon chopped green onion
1/2 tablespoon chopped cilantro

Combine all ingredients.

Couscous:
1 3/4 cup chicken stock
1 cup couscous
1 tablespoon each finely diced carrot, celery, onion, red and yellow bell pepper
1 tablespoon finely chopped mint

Bring stock to a boil. Add finely diced vegetables and simmer for 3 minutes. Add couscous, stir and cover. Turn off flame and let sit for 10 minutes. Add mint and fluff with fork.

To assemble, spoon some of the cucumber-yogurt sauce on the plate and place one serving of catfish on top. Top with some salsa, and serve with the couscous.



Recipe