I made this because catfish was on sale and it was very good after work meal. I think in the future I’ll probably add a bit more spice to the cornmeal mixture. It is really fast and a good way to get catfish in front of M, who really prefers salmon or Lake Superior white fish.
From Cooking Light
1/3 cup uncooked quinoa
1/2 cup hot water
1/4 cup cornmeal
4 6oz catfish fillets
1/2 tsp freshly ground black pepper
1/2 tsp salt
2 1/2 tbsp olive oil
1 medium green bell pepper, chopped
1 medium jalepano, finely minced
3 cloves garlic, finely sliced
2 ears corn, kernels removed
1 tomato, chopped
1 tbsp fresh lime juice
4 lemon wedges
Place quinoa in a sieve or a colander placed in a bowl. Cover quinoa with water and run grains together in your palms for about 30 seconds. Rinse, drain and repeat. Drain well. Combine quinoa with 1/2 cup hot water in a small saucepan. Bring to a boil and then cover and cook on low to medium low for about 12 minutes, until all liquid is absorbed.
Heat a non-stick skillet or dutch oven over medium to medium high heat. Pour cornmeal into a small dish and stir in salt and pepper. Dredge each fillet in cornmeal mixture. Add tbsp olive oil to pan and swirl to coat. Add fillets to pan and cook about 4 minutes on each side. Remove fish from pan and keep warm while you cook the quinoa.
Return pan to medium-high heat and add removing 1 1/2 tbsp oil to pan. Add bell pepper, jalapeno, garlic and saute for about 3 minutes. As soon as the pepper begins to soften, add the corn and cook an additional 2 minutes. Stir in quinoa, tomato, onions and lime juice. Serve with fish and lemon wedges immediately.