Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic.
To ensure that the fish is fresh, check for a firm texture, a moist appearance, and a mild odor. To store, fish should be tightly wrapped, refrigerated, and used within a day or two.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper.
Step 2
Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge catfish in cornmeal mixture; turn to coat evenly.
Step 3
Heat vegetable oil in heavy large skillet over medium-high heat. Add catfish and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side.
Step 4
Drizzle dressing over salad. Divide salad equally among 4 plates; top with catfish and serve.
