You know, it is generally recommended to eat 2-3 servings of fish per week. Do you eat that much? I certainly don’t.
It’s not that I don’t like fish…I like most of it, but I just never think to get it when I’m at the grocery store. It’s stupid, really, considering fish meals are the quickest ones of all, since it takes so little time to cook it.
So when I was looking through my recipes the other day, I went straight for the fish section.
I should tell you that I have inherited my mom’s recipe boxes with all of the recipes she has compiled over the years. It contains both the ones we all know and love from growing up, as well as others that haven’t even been tested yet. I gained this vast collection of recipes when my mom decided to neaten things up by photocopying all of the recipes and putting them in a binder instead. I’m not sure why she did that, but I’m thankful because I got the hand-me-downs
When I told my mom that I made this recipe and how good it was, she said that the last time she cooked it was during one of our summers in Martha’s Vineyard. While I don’t remember her making that particular meal, I can just feel us all sitting out on the deck in the cool, summer evening air, enjoying another of my mom’s delicious home-cooked meals.
Cornmeal-Crusted Catfish on Mixed Greens
Taken from Mom’s recipe box
1/4 cup cornmeal
10-12 oz. Catfish, in 1″ hunks
2 1/2 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 tsp lemon peel
1 1/2 tsp honey
1 1/2 tsp Dijon mustard
3 cups mixed greens
1/2 cup thin sliced sweet onion
1. Put cornmeal in bowl. Season with salt and pepper. Rinse catfish and shake off extra water- do not pat dry. Toss fish in cornmeal until well-coated.
2. Heat 2 Tbsp oil in large non-stick skillet over med-hi heat. Add fish and cook till golden, turning, about 6 min. Transfer to paper towels to drain.
3. Add 1/2 Tbsp oil, lemon juince and peel, honey an dmustard to skillet. Whisk 30 sec till combined.
4. Combine lettuce and onions in bowl. Add dressing and toss. Divide between 2 plates. Top with fish.