Tuesday, April 10, 2012

Catfish Filets with Corn Relish


Cooking spray
1/2 red onion, diced
1/2 med green bell pepper, diced
1/4 tsp dried thyme
1 12 c frozen organic corn
2 Tbsp finely chopped fresh parsley
1 tsp coconut oil
1/4 tsp ground cayenne
sea salt to taste

4 catfish filets, rinsed and patted dry
1/2 cup almond milk
1 tsp paprika
1 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp ground cayenne pepper
1/4 tsp black pepper
1 Tbsp coconut oil
sea salt to taste
1 lime

1. Prepare relish: heat large nonstick skillet on med high. Coat lightly with cooking spray. Add onion, bell pepper and thyme and cook until vegetables are tender-crisp. Add corn and water and cook according to package for length of time and amount of water.
2. Prepare catfish: In one bowl, add milk. In a separate bowl, mix cornmeal, paprikas, garlic powder, cayenne and black pepper. Dip each filet in milk, then coat with cornmeal mixture.
3. Heat 1 Tbsp oil in nonstick skillet on medium. Add fish and cook for 3-4 min, then flip and cook for another 3-4 min or until opaque in center. Sprinkle each filet with salt.
4. Combine corn mixture with remaining relish ingredients. Serve alongside or over top of fish and accompany with lime wedges

1 comment:

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