Thursday, April 9, 2009

Lemon grilled catfish with corn and blueberry salad.

Did another better Homes and Gardens recipe tonight. LOOOOVED IT! Of course it wasn't exactly the recipe, when I do it it never is. We had some catfish in the freezer already so I didn't spring for the salmon they used, and I added a little more lemon juice, and some wild blueberries along with the fresh, domestic ones, but it was so good.
I think it would even be excellent as a salad on its own if you don't do meat (Deja?), or over grilled tofu strips marinated in lemon and tamari. Plus there's the "rainbow on your plate" factor that just makes you happy to see it. I know it sounds like a strange combination, but it really works.

By the way, Kai loved it. ("Try it try it and you may! Try it and you may I say")

Here's a basic recipe, you can email me if you want more details.

Mix 1 T. lemon zest with 2 t. cumin and 1/2 t. salt and rub (about 2 pounds) catfish pieces top and bottom. Coat with cooking spray. Grill, or cook in nonstic

For salad, combine 2 1/4 cups sweet corn, 2 1/4 cups blueberries, 1/2 cup sliced green onion tops, 3 T. chopped fresh basil, 1/2 cup chopped red bell pepper, 4 T. pure (real) maple syrup, 4T. fresh lemon juice, 1/4 t. salt. Toss to combine. Serve together, garnished with fresh lemon slices (which I generously squeezed over my portion). Yum.

He came around later....


Deja said...

I'm digging the looks and sounds of that salad. Mmmmm.

belann said...

Sounds delicious--even if you would never think of corn and blueberries together. You expand our horizons.

Lynn said...

ok, made the salad on Easter. Didn't have bell pepper, so I used jicama chopped very small instead. I wanted the crunch. It was really good. The salad is good all by itself. Good one Amara