Broiled herbed catfish with blueberry-feta salad

Tonight, I was a little pressed for time  after spending the afternoon playing 18 holes of golf with a friend. So dinner had to be something short and sweet. I ended up broiling catfish with a slightly spicy herbed coating and a tossed salad with butter lettuce, fresh blueberries, and crumbled feta cheese. So good!


I won’t go blow by blow through the recipes, mostly because it’s already late (my apologies!) and also because they were all so simple that no special techniques were at play.

Let’s start with the salad. I used one package of chopped butter lettuce (about 12 ounces), then rinsed and de-stemmed 1 cup of fresh blueberries, and sprinkled them on top of the lettuce. Over that, I added about 2/3 cup of crumbled feta cheese. I served this with a Greek-style feta salad dressing, and it was lovely.

The main course was broiled herbed fresh catfish fillets. This was so easy to make!

Start by raising the upper oven rack to about 6 inches below the broiler, then turn on the broiler. (I have a convection oven, so set the convection oven to the highest temperature, about 450 degrees Fahrenheit.)

While the oven heats, in a small bowl combine 2 tablespoons ground cornmeal (either white or yellow, doesn’t matter), 1 teaspoon dried oregano leaves, 1/2 teaspoon crushed garlic or garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground chipotle pepper (smoked pepper), 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper. Stir until well blended, then put into a large zip-top plastic bag. Add the catfish fillets and shake until well-coated.

Put the fillets into a heavy baking pan lined with foil, then drizzle with olive oil or avocado oil. Place in the oven and broil until the tops of the fillets are nicely browned.


We served this fish tonight with pan-seared chopped herbed brussels sprouts and parmesan risotto.

Since I’m also a wine blogger, let me mention the wine we paired this meal with. We served dinner with Veritas Winery’s Red Star, a non-vintage red blend of Cabernet Sauvignon, Merlot, Chambourcin, and Touriga Nacional (which is most commonly used to make port wine in Portugal). (You can read more about the wine on my Facebook blog!)



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