Cornmeal Catfish with Avocado Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When I was growing up in California, my mother made catfish quite often, and it was always a hit. Now I cook it with my own twist. When only frozen catfish fillets are available, I thaw them in the refrigerator overnight, and they work just as well. Ingredients:
1 medium ripe avocado, peeled and cubed |
1/3 cup reduced-fat mayonnaise |
1/4 cup fresh cilantro leaves |
2 tablespoons lime juice |
1/2 teaspoon garlic salt |
1/4 cup cornmeal |
1 teaspoon seafood seasoning |
4 catfish fillets (6 ounces each) |
3 tablespoons canola oil |
1 medium tomato, chopped |
Directions:
1. Place the first five ingredients in a food processor; process until blended.
2. In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in cornmeal mixture to coat both sides; shake off excess.
3. In a large skillet, heat oil over medium heat. Add catfish in batches; cook 4-5 minutes on each side or until fish flakes easily with a fork. Top with avocado sauce and chopped tomato. Yield: 4 servings (3/4 cup sauce).
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