Corn Pudding With Herbs and Seared Catfish

1 1/2 tablespoons Worcestershire sauce

2 teaspoons Tabasco sauce

1 teaspoon salt

1/2 pound U.S. Farm-Raised Catfish fillets, cut into 1/3-inch cubes

For the pudding:

1 cup water

1/2 cup stone-ground cornmeal

1 cup shredded cheddar cheese (about 4 ounces)

2 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup buttermilk

2 large eggs, separated

1/4 cup diced pimento or roasted red pepper

1/4 cup chopped green onions

1/2 cup fresh or thawed frozen corn

1 1/2 tablespoons chopped fresh basil

1. Preheat the oven to 350F. Generously grease eight 5- to 6-ounce individual souffl or custard cups.

2. To prepare the catfish, combine Worcestershire, Tabasco sauce, salt and pepper in a shallow dish. Add catfish fillet cubes, tossing to mix well. Cover dish with plastic wrap and refrigerate for 2 or 3 hours to marinate.

3. Heat a nonstick, medium skillet over medium-high heat. When the skillet is hot, add the catfish and marinade and stir until the marinade has evaporated and the catfish is nearly cooked through, about 3 minutes. Remove from the heat and set aside.

4. To prepare the pudding, bring water to a boil in a small saucepan. Gradually sprinkle cornmeal into the boiling water, whisking constantly until the mixture returns to a boil and thickens. Remove from the heat and stir in the cheese, butter, salt, pepper, buttermilk, egg yolks, pimiento or red pepper, green onions, corn, basil and the catfish.

5. Beat egg whites and a pinch of salt in a medium bowl until they form soft peaks. Gently fold egg whites into the cornmeal mixture. Divide the mixture among the prepared cups. Bake 25 or 30 minutes or until puddings are set and well browned.