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Recipe; Catfish with Summer Succotash Salad

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On: Tue, Sep 7, 2010 at 8:54AM | By: Florida Marine Times

Cook lima beans according to package directions. Drain in colander; rinse under cold water to quick cool. Meanwhile, rinse fish and pat dry with paper towels. Brush catfish with oil and sprinkle with garlic salt and pepper. Place in a well greased grill basket.
For a charcoal grill, place grill basket on grill rack directly over medium coals. Grill for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place grill basket on grill rack directly over heat; cover and grill as above.)
Place fish on serving platter. In a large bowl toss together cooked beans, corn relish and spinach. Serve with fish.

A quick refreshing meal for a muggy summer night.

2 cups frozen lima beans
4 4- to 6-oz. catfish fillets, about 1/2-inch thick
Olive oil
Garlic salt and ground black pepper
1 cup purchased corn relish
1 cup fresh baby spinach

Recipe Summary:
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 6-9 minutes
Yield: 4 servings


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