Broiled Catfish with Chunky Cilantro Salsa
Try this alternative to fried catfish. It gets a bit of browning from the broiler and the piquant salsa is a nice finishing touch.
Preheat your oven broiler to high.
Rinse the catfish fillets and pat dry. Squeeze lemon juice over the fillets and sprinkle with salt and white pepper.
Lightly oil a broiler pan and place the fillets on it. Drizzle lightly with the olive oil. Place under the broiler and cook for about 8 to 10 minutes, depending on how thick the fillets are.
In the meantime, combine the salsa, tomato, corn kernels, and cilantro in a bowl and mix well. Serve catfish with a dollop of salsa.
It goes without saying that the best-tasting catfish is going to come from clean streams and lakes. Because they are bottom feeders, the meat may taste muddy. It's best to fish for catfish before the water temperature gets too warm. When cleaning the fish, remove any of the meat that has blood in it, keeping only the firm white flesh.
2 pounds catfish fillets
Salt and white pepper to taste
2–3 tablespoons extra-virgin olive oil
1 cup store-bought salsa
1 tomato, chopped
1 ear of sweet corn, fresh-picked
½ cup fresh cilantro, chopped