Name: Mustard and Onion Crusted Catfish with Corn Salsa
Ingredients: 3 Red onions; thinly sliced; 3 tb Coarse-grained mustard; 6 Catfish; (6-oz) fillets; Nonstick cooking spray; 6 c Fresh corn; approximately nine medium ears; 3/4 c Chopped green onion; 1 1/2 Red bell peppers; diced; 1 1/2 Jalapeno peppers; diced; 1 1/2 Limes; juiced; Salt and black pepper; to taste; 6 Corn tortillas

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Fish shellf, Spa, Main dish, Condiment	6	Servings

INGREDIENTS

3		Red onions; thinly sliced
3	tb	Coarse-grained mustard
6		Catfish; (6-oz) fillets
		Nonstick cooking spray
6	c	Fresh corn; approximately nine medium ears
3/4	c	Chopped green onion
1 1/2		Red bell peppers; diced
1 1/2		Jalapeno peppers; diced
1 1/2		Limes; juiced
		Salt and black pepper; to taste
6		Corn tortillas

INSTRUCTIONS

CORN SALSA
Preheat oven to 350F. Spread onions on a nonstick baking sheet and bake for
about 15 minutes, until golden brown. Set aside to cool. Do not turn off
oven. Apply half of mustard to 1 side of fish fillets, then press half of
onion mixture on top.
Coat a skillet with nonstick cooking spray. Place the onion side of the
fish down first in the skillet; apply the remaining mustard and onion
mixture to the top of the fillets. Cook for 6 minutes undisturbed over
medium-high hest. Turn the fish, and cook for 6 more minutes undisturbed.
Place fish on a nonstick baking sheet, then finish cooking in the oven 8
to.10 minutes, or until the fish is firm.
To make the corn salsa, remove corn from the cob; rinse kernels to remove
starch. Stanch for 30 seconds. Drain, and mix with onion, bell peppers and
jalopenos. Add lime juice, then salt and pepper.
Transfer 1 fillet onto each of 6 plates, and distribute salsa among them.
Serve with a tortilla (warmed, optional).
Per serving: 449 calories, 33 percent fat (16.4 grams), 38 Percent carbs,
29 percent protein. This recipe slightly exceeds the recommended 30 Percent
calories from fat. However, these are omega-3's.
>recipe from SHAPE Cooks Spring 1998. >form kitpath to mcrecipe in 98Feb
Notes: >Recipe from article, "Ranch.Style" by Kirsty Clarke Brown (Spring
1998). Healthful lunch menus from Pennsylvania's Nemacolin Woodlands Resort
& Spa. Allow: Prep/cook time: 1 hour, 20 minutes.
MENU: Sweet Corn and Crab Meat Chowder; Mustard and Onion Crusted Catfish
with Corn Salsa; Woodlands Fresh Berry Cobbler (berries with biscuits).
Menu is intended to be eaten midday after strenuous outdoor activity.
Recipe by: Kirsty Brown for SHAPE Cooks
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 21,
1998

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