Mustard And Onion Crusted Catfish With Corn Salsa

When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

Unknown Author

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

INGREDIENTS

3		Red onions, thinly sliced
3	T	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

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 to10
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, "RanchStyle" 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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