Wednesday, August 6, 2014

CORNMEAL CATFISH WITH CUCUMBER RADISH SALAD ENJOY DAN:

KIRKLAND CORNMEAL CATFISH AND CUCUMBER RADISH SALAD
                                                                                        By CHEF DAN
Serves 4
INGREDIENTS:
4 boneless catfish, tilapia or rainbow trout (6 Oz) each
Sea salt and freshly ground black pepper, to taste
3/4-cup corn meal
3/4-cup plain yogurt, divided
2 tablespoon olive oil
2 tablespoons butter
1 tablespoon tarragon vinegar
1/3-cup fresh dill roughly chopped
1/8-teaspoon EACH smoked paprika, and sugar
1-lemon cut into wedges
1 cucumber, thinly sliced
1/2-cup radishes, thinly sliced

DIRECTIONS:
1.   Season fish with salt and pepper.
2.   Place cornmeal and paprika in a shallow dish; season with salt and pepper.
3.   Spread 2 tablespoons yogurt mixture on flesh of each fillet.
4.   Press yogurt side of fillets into cornmeal to coat.
5.   In a skillet add butter over medium-high heat when sizzling.
6.   Add fish; cook 3- minutes on each side or until fish flakes easily.
7.   In a bowl, combine cucumber and radishes.
8.   In another bowl, whisk the vinegar, oil, dill sugar, and remaining yogurt, season with salt and pepper.
9.   Pour over cucumber mixture; toss to coat.
10.                Serve alongside fish with lemon wedges.


ENJOY DAN:                           (B0N-JALAPENOS)

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