| Cook Time: 5 min | | | Yield: 4 | |
Ingredients:
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.
Catfish:
4 6-ounce portions catfish
8 ounces cornmeal
Heat saute pan with clarified butter. Dredge catfish in cornmeal and saute until golden brown on each side. Approximate cooking time is 4 minutes.
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
Add all ingredients to food processor and pulse for 5 seconds. Chill.
Salsa:
1/2 cup diced pineapple
1 tablespoon chopped red onion
1 tablespoon chopped green onion
1/2 tablespoon chopped cilantro
Combine all ingredients.
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
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.
Instructions:
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.
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