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Pan Fried Chile Pepper Catfish

4 oz Catfish filet
1/4 c Flour
1 md Serano chile; (peel, seed, and finely chop)
1/2 ts Cajun seasoning
1/2 c Buttermilk
2 tb Vegetable oil

1 Egg yolk
1 oz Tequila
1/2 ts Dijon mustard
1 oz Orange juice concentrate
2 oz Olive oil

Directions: Combine flour, chilies, and Cajun seasoning in a mixing bowl. Heat the vegetable oil in a sauté pan. Lightly flour the catfish filet in the mix; then completely immerse in the buttermilk. Put in flour mix once again, making a nice coating around the fish filet. Sauté in the vegetable oil approximately 4-6 minutes or until golden brown and cooked throughout. Place the cooked filet on a selection of greens and garnish with avocado, lemon, lime and grapefruit sections. Top with dressing.

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