Welcome to foodandmeal.com! I’m excited to share a light and refreshing recipe for catfish fillet on salad greens.
As summer approaches, I find myself craving lighter, healthier meals that take advantage of fresh, seasonal ingredients. This catfish salad is one of my new favorite go-to lunches or light dinners. I chose catfish because its mild flavor pairs nicely with the mixed greens and vegetables. The fillets are easy to cook, especially if you use a simple cornmeal breading to give them a crispy texture.
When making this salad, I like to use a mix of leafy greens like spinach, arugula, and romaine. The variety of textures and flavors complement the fish. I also throw in some cherry tomatoes, shredded carrots, sliced cucumbers or bell peppers to add some crunch. A tangy vinaigrette ties everything together.
Catfish Fillet on Salad Recipe
Catfish fillet on salad
Equipment
Ingredients
- 1 shallot chopped
- 2 cloves of garlic chopped
- 1 lime juice
- 6 stalks of basil chopped
- 2 tsp curry
- 2 tbsp white wine
- 1 teaspoon white wine vinegar
- 3 tbsp white wine vinegar
- Salt
- Pepper
- 12 cherry tomatoes
- 8 catfish fillets a 60g
- 2 chicory cut into strips
- 1 radicchio cut into strips
- 4 tbsp oil
- 1 tsp mustard
- 2 tbsp orange juice
- 1 teaspoon honey
Instructions
- Mix the four tablespoons of oil with, mustard, orange juice, honey and pepper and salt to make a dressing.
- Wash the salad and arrange on a plate.
- Wash the tomatoes and cut them in half, also put them on the plate.
- Work the garlic cloves, shallot, basil, lime juice, curry powder, white wine and 1 teaspoon vinegar into a paste.
- Brush the fish with this paste and heat up the contact grill.
- Wrap the fish in aluminum foil and cook on the contact grill for 20 minutes. Season with pepper and salt.
- Arrange the fish on the salad.
Video
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
How to make Catfish fillet on salad using oven
As the weather warms up, I start craving lighter meals that are still satisfying. Baking crispy catfish fillets and serving them over a fresh salad is the perfect way to welcome spring. I love catfish for its mild, sweet flavor that pairs nicely with the mixed greens and veggies.
Preheating the oven and baking breaded fillets takes little effort and avoids having to heat up oil on the stovetop. I like to keep it simple by using standard breadcrumbs seasoned with salt, pepper, and a dash of paprika. Once baked, the fillets have a wonderfully crispy coating enclosing the moist, flaky fish inside.
For the salad, I throw together a mix of spinach, arugula, shredded carrots, and cherry tomatoes for texture and color. The tangy lemon vinaigrette ties everything together. Feel free to customize with your favorite vegetables and greens.
Tips for making Catfish fillet on salad
Cooking tips
When preparing the catfish, I recommend using fresh fillets and patting them completely dry before breading. This helps the breading adhere and become ultra crispy when baked. For breading, I like to use a simple mixture of cornmeal, flour, salt, pepper, and spices like paprika or cayenne for a kick.
To bake, place the breaded fillets on a lightly greased baking sheet. I bake at 400°F for about 15 minutes until the fish flakes easily with a fork. Baking gives the fillets a wonderfully crispy exterior while keeping the inside moist and flaky.
For building the salad, use a mix of leafy greens like spinach and arugula for texture and color. I love to throw in cherry tomatoes, shredded carrots, sliced bell peppers or cucumbers for some added crunch too. Drizzle your favorite tangy vinaigrette over the top.
Serving Suggestions
Here are some serving suggestions for the catfish fillet salad recipe:
- Serve with a side of Natto for extra protein and nutrition. The strong flavor of the fermented soybeans pairs well with the mild catfish.
- Garnish with sliced scallions or shredded carrots for some added crunch and color.
- Top individual salad servings with a soft-boiled Sashimi egg. The runny yolk makes a nice dressing.
- For extra flavor, drizzle with some Ponzu Sauce or Mentsuyu. The citrusy soy flavors complement the fish.
- Serve the salad over a bed of chilled Somen noodles instead of greens for an extra carb boost.
- For heartier portions, place the catfish fillets and salad fixings in a bowl over some steaming hot Miso Soup.
- Bake some Butter Mochi to have alongside for a sweet, coconutty contrast to the salad.
- Top with some Kimchi or Pickled Daikon Radish to add some spice and tang.
Top 5 FAQs about Catfish fillet on salad
- An introduction to a blog post for a catfish fillet salad recipe on the website foodandmeal.com. It describes the light and refreshing qualities of the salad and why the author enjoys making it.
- A blog post title incorporating cooking the catfish fillets on an indoor grill before serving on the salad.
- Instructions for baking catfish fillets in the oven and serving them over a fresh salad. It focuses on the simplicity of the preparation method.
- Cooking tips for preparing crispy breaded catfish fillets to bake and serve over salad greens with vegetables and a vinaigrette dressing.
- A request for a summary of the context, to which I responded that there did not appear to be any frequently asked questions or answers provided in the context.
Conclusion
Catfish fillet on salad offers a delicious and balanced culinary experience. The combination of tender catfish fillet and crisp, fresh salad creates a harmonious dish that satisfies both the palate and the health-conscious. With a perfect balance of flavors and textures, this meal is a delightful choice for those seeking a satisfying and nutritious dining option.
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