Southwestern Catfish Salad Recipes

Steps:

• For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Steps:

• In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

Steps:

• Combine the first 7 ingredients; stir well.
• Rub spice mixture over catfish fillets.
• Coat gill rack with nonstick cooking spray.
• Grill fillets over medium heat for 5 minutes per side or until fish flakes easily.
• Serve with fresh salsa.

Steps:

• In a 10 inch saute pan cook bacon until cripsy, remove, place on papertowel. Saute julienned catfish, apples, onions, for 4 minutes. Heat butter and wilt chickory, salt and pepper and add rest of ingredients. Drizzle with sherry vinegar and top with currants.;

Steps:

• Rinse fillets, dry, and set aside on plate.
• In a small bowl, combine the peel, juice, cilantro, oregano, scallion, olive oil, salt, and cayenne. Stir.
• In a medium bowl, combine avocado, beans, and tomato. Pour half of the cilantro mixture over top and toss all ingredients. Cover with saran wrap and refrigerate.
• Pour half of the remaining cilantro mix atop fillets. Turn fillets to coat and let stand 2-3 minutes (too long and acid starts to cook outside of fish).
• Heat grill pan on med-medium high, brush grill with 1/2 tsp oil.
• Remove fish from plate and place on grill. Grill 2-3 minutes, turn, brush with remaining cilantro mixture, and cook 2-3 minutes or until fish flakes when tested with a fork.
• Plate fish and top with the refrigerated southwestern relish.
• Decorate with garnishes if desired. Side suggestions: couscous, rice, sauteed green beans, asparagus.

Steps:

• Place wood shavings in center of smoker; top with drip pan and rack. Add catfish, leaving enough room between fillets so smoke can circulate. Place on stove over medium heat and smoke for 20 to 25 minutes. Shut off heat and let rest, covered, for 5 minutes. Catfish should be fully cooked and bronzed, with crisp edges.
• While fillets are still warm, break them into pieces in a large bowl. Add remaining ingredients and mix well. Taste for seasoning, adding more sour cream if too dry. Serve immediately or refrigerate and serve cool.

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.