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)