Pan-Seared Catfish

4.3 from 3 ratings

Using and fresh and flavorful ingredients, this recipe proves that catfish can be more sophisticated than just a deep-fried sandwich.Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.

Servings

servings

Ingredients

2 large avocados, cut in half and pit removed
2 tablespoon olive oil
kosher salt and freshly ground black pepper, to taste
4 artichoke hearts
4 ounce romaine lettuce
4 ounce spinach
2 ounce sliced mushrooms
2 ounce shredded parmigiano-reggiano
2 teaspoon sliced kalamata olives
2 tablespoon basil chiffonade
4 tablespoon olive oil
kosher salt and freshly ground black pepper, to taste
1/4 teaspoon minced garlic
4 tablespoon lime juice
4 large catfish fillets
1 cup breadcrumbs
1 teaspoon butter
6 tablespoon olive oil
kosher salt and freshly ground black pepper, to taste

Directions

Mix the olive oil, salt, and pepper together and brush the avocado inside and out. Grill the avocado for about 2 minutes, skin side down. After a couple of minutes you will see a separation of the avocado flesh from the shell. At this point, turn it flesh side down for about 30 seconds to achieve grill marks. Chill and set aside.
In a small bowl, mix the olive oil, salt, pepper, garlic, and lime juice together. Combine with the artichokes, romaine, spinach, mushrooms, Kalamata olives, basil, and Parmigiano.
Poke a few holes in the thick side of the fillets with a sharp knife. Mix half of the olive oil with a pinch of salt and pepper and brush the fish on both sides. Lightly bread the fillets with breadcrumbs.
Heat the rest of the olive oil and butter. Sauté the fish for about 4-5 minutes on each side until golden brown. Plate with artichoke salad and grilled chilled avocado.