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