Greek Salad with Catfish
Recipe Description
A Catfish recipe.Ingredients
- 2 cups water
- 2 tablespoons lemon juice
- ½ pound U.S. farm-raised catfish fillets
- 1 pound fresh spinach, torn
- 1 cup kalamata olive|calamata or black olives, pitted and halved
- ¼ cup sliced green onions
- 2 medium tomatoes, chopped
- 8 ounces feta cheese, cubed
- ½ cup olive oil
- ¼ cup lemon juice
- ¼ cup white wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh oregano (or ½ teaspoon dried oregano, crumbled)
- Bring water and lemon juice to a boil in a large skillet over medium-high heat.
- Add catfish fillets and return to a boil; reduce heat to medium-low.
- Cover and simmer gently for 5 to 7 minutes or until fish flakes easily when tested with a fork.
- Using a slotted spatula, remove fillets from water and place on a platter to cool slightly.
- Cut into bite-size pieces.
- Cover and chill.
- Toss spinach, green onions and tomatoes in a large bowl.
- Add feta cheese and catfish pieces.
- Mix olive oil, lemon juice, vinegar, garlic and oregano in a small bowl using a wire whisk until well combined.
- Pour dressing over salad and toss until well coated.
This article uses material from the "Greek Salad with Catfish" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
