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.