Mexican Catfish Salad

Recipe Description

A Catfish recipe.

2 tablespoons lime juice
1 tablespoon chopped fresh cilantro (or ½ teaspoon ground coriander)
½ small jalapeño pepper|jalapeno pepper, finely chopped (or ¼ teaspoon cayenne pepper)
1 garlic clove, minced
1 teaspoon salt
? cup olive oil
2 U.S. farm-raised catfish fillets, cut into strips
6 cups salad greens, washed and torn into bite-size pieces
2 ripe tomatoes, cut into wedges
1 ripe avocado, peeled and sliced
½ cup fresh, frozen or canned corn

Mix lime juice, cilantro or coriander, jalapeño or cayenne pepper, garlic, salt and olive oil in a non-corrosive, small bowl.
Mix using a wire whisk until well blended.
Place catfish strips in a shallow dish.
Pour half of the lime juice mixture over catfish.
Cover with plastic wrap and refrigerate for 30 minutes to marinate.
Reserve the other half of marinade to use for salad dressing|salad dressing.
Preheat the broiler.
Place marinated catfish strips on broiler pan rack and broil for 4 minutes on each side or until fish flakes easily when tested with a fork.
Line 4 salad plates with salad greens.
Arrange catfish strips, tomato wedges and avocado slices over greens and top with corn.
Drizzle reserved marinade over each plate and serve.

This article uses material from the "Mexican Catfish Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License