Grilled Catfish Fillets with Pickled Cauliflower Salad – TCI

Grilled Catfish Fillets with Pickled Cauliflower Salad

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets
  • 1 bag cauliflower florets, steamed
  • ½ cup golden raisins
  • 8 pepperoncini peppers, thinly sliced
  • 1 small red onion, thinly sliced
  • ½ cup olive oil
  • 6 cloves garlic, thinly sliced
  • ¾ cup white wine vinegar
  • 1 pinch saffron threads
  • ⅓ cup sugar
  • 2 tablespoons thyme, finely chopped
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cloves garlic, minced

How to prepare:

Steam cauliflower according to directions on bag; then transfer to a bowl of ice water to cool.

Drain cauliflower, and put into a bowl. Add raisins, pepperoncini and onions.

In a medium skillet, heat oil over medium-high heat. Add garlic, and cook for 30 seconds. Remove from heat, and carefully add vinegar, saffron and sugar. Stir until sugar is dissolved; then add thyme.

Pour mixture over vegetables. Toss to combine. Season with salt and pepper to taste. Place in refrigerator to chill.

While vegetables are chilling, heat grill to medium-high.

Brush catfish fillets with olive oil, and sprinkle with salt, pepper and garlic. Place fillets on grill, and cook for 3 minutes; flip and continue cooking 3 minutes, or until done.

Serve with Cauliflower Salad.

Serves 2