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Mustard and Onion Crusted Catfish with Corn Salsa
3 Red onions; thinly sliced
3 tb Coarse-grained mustard
6 Catfish; (6-oz) fillets
Nonstick cooking spray
6 c Fresh corn; approximately nine medium ears
3/4 c Chopped green onion
1 1/2 Red bell peppers; diced
1 1/2 Jalapeno peppers; diced
1 1/2 Limes; juiced
Salt and black pepper; to taste
6 Corn tortillas
Preheat oven to 350F. Spread onions on a nonstick baking sheet and bake for about 15 minutes, until golden brown. Set aside to cool. Do not turn off oven. Apply half of mustard to 1 side of fish fillets, then press half of onion mixture on top.
Coat a skillet with nonstick cooking spray. Place the onion side of the fish down first in the skillet; apply the remaining mustard and onion mixture to the top of the fillets. Cook for 6 minutes undisturbed over medium-high hest. Turn the fish, and cook for 6 more minutes undisturbed.
Place fish on a nonstick baking sheet, then finish cooking in the oven 8 toŚ10 minutes, or until the fish is firm.
To make the corn salsa, remove corn from the cob; rinse kernels to remove starch. Stanch for 30 seconds. Drain, and mix with onion, bell peppers and jalopenos. Add lime juice, then salt and pepper.
Transfer 1 fillet onto each of 6 plates, and distribute salsa among them. Serve with a tortilla (warmed, optional).