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. —Mary Lou Cook, Welches, OR
- 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
- Place the first five ingredients in a food processor; process until blended.
- In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in cornmeal mixture to coat both sides; shake off excess.
- 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).
Originally published as Cornmeal Catfish with Avocado Sauce in Simple & Delicious June/July 2013, p23
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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