Ingredients Jump to Instructions ↓

  1. 2 tbsp. lime juice

  2. 1 tbsp. cilantro, chopped

  3. 1/4 tsp. cayenne

  4. 1 clove garlic, minced

  5. 1 tsp. salt

  6. 1/3 cup olive oil

  7. 2 farm-raised catfish fillets, cut into strips

  8. 6 cups salad greens, washed and torn into bite-sized pieces

  9. 2 ripe tomatoes, cut into wedges

  10. 1 ripe avocado, peeled and sliced

  11. 1 small cucumber, thinly sliced

  12. 1/2 cup fresh, frozen or canned corn kernels

Instructions Jump to Ingredients ↑

  1. Make dressing by combining lime juice, cilantro, cayenne, garlic, salt and olive oil in a jar with a tight-fitting lid. Shake to blend ingredients and pour half of the dressing over the catfish strips in a shallow dish. Cover with plastic wrap and marinate in refrigerator for 30 minutes. Transfer fish to a broiler pan and broil for 4 minutes on each side. Cover 4 salad plates with lettuce and arrange cooked catfish, tomato wedges, avocado and cucumber slices on the lettuce. Top with corn kernels. Drizzle remaining dressing (not the marinade) over each plate. Makes 4 servings.


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