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| Cook Time: 0 min | | | Yield: 4 | |
Ingredients:
Cucumber-Yogurt Coulis:
1/4 cup plain yogurt
1/4 cup sour cream
1/2 cup cucumber, peeled and seeded
1/2 tablespoon minced garlic
1/2 tablespoon chopped shallot
1/2 tablespoon chopped parsley
Salsa:
1/2 cup diced pineapple
1 tablespoon chopped red onion
1 tablespoon chopped green onion
1/2 tablespoon chopped cilantro
Couscous:
1 3/4 cup chicken stock
1 cup couscous
1 tablespoon each finely diced carrot, celery, onion, red and yellow bell pepper
1 tablespoon finely chopped mint
Catfish:
4 6-ounce portions catfish
8 ounces cornmeal
1/4 cup clarified butter*
Instructions:
Pan Fried with Cucumber Yogurt Coulis, Pineapple Salsa and Couscous
Prepare the coulis, salsa and couscous first, then cook the catfish at the last moment before serving.
For the Coulis: Add all ingredients to food processor and pulse for 5 seconds. Chill.
For the Salsa: Combine all the ingredients.
For the couscous: Bring stock to a boil. Add finely diced vegetables and simmer for 3 minutes. Add couscous, stir and cover. Turn off flame and let sit for 10 minutes. Add mint and fluff with fork.
For the Catfish: Heat saute pan with clarified butter. Dredge catfish in cornmeal and saute until golden brown on each side. Approximate cooking time is 4 minutes.
To assemble, spoon some of the cucumber-yogurt sauce on the plate and place one serving of catfish on top. Top with some salsa, and serve with the couscous.
Notes:
*CLARIFIED BUTTER: Heat one stick of butter over low heat so the water will evaporate and the milk solids will sink to the bottom. Skim off the foam that rises to the top and pour off the "clarified" oil from the top.
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Copyright © 1999 - 2004 Lanier Publishing International
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