Pan-Seared Cornmeal-Crusted Catfish with Blistered Corn and Peach Salsa – TCI

Pan-Seared Cornmeal-Crusted Catfish with Blistered Corn and Peach Salsa

Recipe courtesy of U.S. Farm-Raised Catfish partner, Caramelized.

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • Salt and pepper
  • Garlic powder
  • ¼ cup cornmeal
  • 2 tablespoons olive oil
  • Salsa
  • 1 ear corn kernels
  • 1 red heirloom tomato, diced
  • 1 green heirloom tomato, diced
  • ½ red bell pepper, diced
  • 1 peach, diced
  • 1 tablespoon chopped cilantro
  • ½ jalapeño, chopped (optional)
  • Juice of 1 lime
  • 1 teaspoon salt

How to prepare:

Blistered Corn and Peach Salsa:

Heat a dry small saucepan over medium-high heat. Add corn to hot skillet in a single layer, allowing to blister 2 to 3 minutes before tossing. Cook for 2 more minutes. Transfer to a medium bowl. Add tomatoes, peppers and peach. Stir in salt, cilantro and lime.

Marinate for up to 20 minutes, tasting and seasoning accordingly. Set aside while preparing catfish.

Pan-Seared Cornmeal-Crusted Catfish:

Place cornmeal in a shallow bowl or plate.

Place catfish fillets on a cutting board or tray. Brush both sides with olive oil, and sprinkle with salt, pepper and garlic powder. Lightly dust each fillet in cornmeal.

Pour remaining olive oil in skillet (you can reuse the saucepan used for corn), and heat over medium-high heat. Pan-sear catfish fillets for 3 minutes on each side.

To serve, transfer catfish to a plate, and spoon with salsa.