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Mexican Catfish Salad
2 catfish fillets -- cut in strips
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro or 1/2 teaspoon ground coriander
1/2 small jalapeno pepper -- finely chopped or 1/4 teaspoon cayenne pepper
1 garlic clove -- minced
1 teaspoon salt
2 tablespoons olive oil
6 cups salad greens -- washed torn in bite-rite pieces
2 ripe tomatoes cut in wedges
1/2 ripe avacado -- peeled and sliced
1/2 cup canned corn fresh or frozen
1. Place catfish fillets in a shallow bowl. In medium jar with lid, combine lime juice, cilantro, pepper, garlic, salt and olive oil. Shake to blend ingredients, then pour half over fish.
2. Cover with plastic wrap; marinate in refrigerator for 30 minutes.
3. Preheat broiler. Transfer fish to a broiler pan and broil 4 minutes on each side.
4. Line four plates with salad greens; arrange fish, tomatoes and avocado on lettuce; top with corn. Chill, covered, for 2 to 4 hours before serving. Drizzle remaining dressing over each plate and serve.