Catfish Grill with Two Sauces

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Grilled catfish fillets on a bed of mesclun, served with a spicy/sweet Grilled Peach-Peanut Salsa and a spicy Mustard-Remoulade Sauce.

Ingredients

2 lb. catfish fillets
1 tbsp. lemon juice
1⁄4 cup olive oil
Salt and pepper, to taste
Mesclun salad
Grilled Peach-Peanut Salsa
Mustardy-Remoulade Sauce

Grilled Peach-Peanut Salsa:
2 large peaches, halved and pitted
Peanut oil
1 green bell pepper, seeded and chopped
1⁄2 cup chopped toasted peanuts
1⁄2 cup chopped cilantro
2 tbsp. honey
2-3 tbsp. lime juice
1 tbsp. chopped gingerroot

Mustardy Remoulade:
3⁄4 cup mayonnaise
2 tbsp. Dijon mustard
1 tsp. cider vinegar
1⁄4 cup chopped celery
2 tbsp. chopped red onion
1⁄4 tsp. hot pepper sauce
Salt and pepper, to taste

Steps

Brush catfish with lemon juice and olive oil; season with salt and pepper. Grill 2 min. on each side, or until fish flakes slightly. Serve imme_diately, on a bed of mesclun, accompanied by salsa and remoulade.

Grilled Peach-Peanut Salsa:

1. Brush peach halves with oil and grill 5 min, or until tender. Dice grilled peaches.

2. In bowl, combine peaches and remaining ingredients. Cover and let stand 1 hr. to blend flavors.

Yield: About 3 cups.

Mustardy Remoulade:

Combine all ingredients.

Yield: About 1 cup.

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

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