Grilled Catfish Panzanella Salad with Tasso Vinaigrette – TCI

Grilled Catfish Panzanella Salad with Tasso Vinaigrette

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 loaf crusty Italian bread, cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 large tomatoes, cut into medium chunks
  • 1 cucumber, seeded and sliced
  • ½ red onion, thinly sliced
  • 1 cup fresh basil, thinly sliced for garnish
  • Tasso Vinaigrette
  • ¼ cup tasso, finely diced
  • ½ cup olive oil, divided
  • ⅓ cup green onions, finely diced
  • 1 ½ teaspoons fresh garlic, minced
  • ¼ cup Dijon mustard
  • ¼ cup apple cider vinegar
  • ⅛ cup honey

How to prepare:

Preheat grill and oven to 350° F.

Drizzle fillets with oil; then season with ½ teaspoon salt and ¼ teaspoon pepper. Place catfish on grill for 3 to 4 minutes. Flip, and grill 2 to 3 more minutes. Transfer to a platter to cool before adding to salad. In a large bowl, toss bread, olive oil, remaining salt and pepper, and minced garlic.

Transfer to a large sheet tray in a single layer, and bake for 12 to 16 minutes or until golden brown.

Remove from oven, and let cool slightly. In another large bowl, carefully toss tomato, cucumber, red onion, toasted bread and catfish with Tasso Vinaigrette. Let sit at least 30 minutes so flavors combine.

Garnish with fresh basil.

Tasso Vinaigrette:

Heat a sauté pan over medium heat. Add 1 tablespoon olive oil; when hot, add tasso, and cook until crispy.

Add green onions and garlic. Quickly toss together, and remove from heat.

In a mixing bowl, combine mustard, vinegar, honey and tasso mixture; stir well. While whisking, slowly drizzle in olive oil. Season with salt and pepper to taste.