Ingredients
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1 tablespoon butter
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1/4 cup water
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4 ears corn, kernels cut from the cob
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1/4 cup minced green onion
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2 tablespoons half-and-half
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4 u.s. farm-raised catfish fillets
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1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
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1/2 teaspoon hot sauce
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1/2 cup cornmeal
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2 tablespoons butter
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1/4 cup minced red pepper
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salt and pepper
Instructions
- To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
- To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
- Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.