PAN SEARED CATFISH RECIPES

Steps:

• 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.

Steps:

• In a 9- x 13-inch baking dish, combine buttermilk and hot sauce. Place catfish in mixture, turning to coat on all sides; set aside.
• Meanwhile, in a large skillet over high heat, melt 4 tablespoons butter. Add corn, lima beans, red pepper, onion, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Saute 8 to 10 minutes, or until vegetables begin to caramelize, stirring occasionally.
• In a shallow dish, combine cornmeal, remaining salt, and remaining black pepper. Remove catfish from marinade and coat with cornmeal mixture.
• In a large skillet over medium-high heat, melt remaining butter with oil. Saute catfish 3 to 4 minutes per side, or until golden and crisp. Serve topped with succotash.