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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