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Catfish with Quinoa of Seeds and Radish Salad Recipe

Catfish with quinoa and radish salad is an excellent plate of food. Catfish is a great product to cook with and has a flavor that pairs nicely with quinoa. The fish itself is very mild, buttery and the texture is delicate. Grilling only enhances the fish by adding a note of bitter char. As for the salad itself, the quinoa is fluffy, has a distinct nutty taste, the radishes are there for heat and bite while the cucumbers offer nothing but freshness. Here how to make it.

Serves 2

Ingredients

The Salad:

  • 1/3 cup quinoa, rinsed and drained
  • 1/2 cup vegetable broth, reduced sodium
  • 1/2 cup diced cucumber
  • 1/3 cup thinly sliced radishes
  • 2 tablespoons fresh chopped parsley
  • 1 garlic clove, finely minced
  • Juice of half a lemon
  • Salt
  • Black pepper

The Catfish:

  • 2 6 oz. catfish fillets
  • 2 tablespoons all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1/8 teaspoon cayenne pepper
  • Pinch of garlic powder
  • Pinch of onion powder
  • Vegetable oil
  • Salt
  • Black pepper

Directions

  1. Bring the vegetable broth to a boil over medium-high heat.
  2. Stir in the quinoa and reduce to a simmer. Accurate guide to how to cook quinoa.
  3. Cover and cook for 10-12 minutes or until all the liquid is absorbed.
  4. Remove from the heat and leave covered for a few minutes.
  5. Fluff with a fork and leave to cool.
  6. Place the flour, cornmeal, cayenne, garlic powder, onion powder, salt and pepper in a large resealable bag.
  7. Add the catfish and shake to coat the fish.
  8. Heat a grill pan over medium-high and lightly grease with oil.
  9. Cook the catfish for 5-7 minutes per side or until fish easily flakes with a fork.
  10. Transfer the quinoa to a salad bowl along with the cucumber, radishes, and parsley.
  11. Whisk the lemon juice, oil and garlic to make a quick dressing. Season with salt and pepper.
  12. Pour the dressing over the salad and toss.
  13. Transfer to a serving platter, top with the fish and dig in.

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