Zucchini Noodles with Grilled Catfish – TCI

Zucchini Noodles with Grilled Catfish

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets or steaks
  • 1 red onion, thickly sliced so that the rings stay together (1 inch)
  • 2 ears of corn
  • 2 zucchinis, run through a spiralizer
  • ¼ cup cherry tomatoes, cut in half
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • 1 lemon, zested and juiced
  • ¼ cup green onions
  • 2 tablespoons oregano, chopped
  • 2 tablespoons sugar
  • Salt and pepper to taste

How to prepare:

Prepare your grill. Drizzle corn with 1 teaspoon oil, and season with salt and pepper; wrap in foil. Lightly coat the red onion slices with a bit of oil, and place corn and onion on the grill. Turn every 2 minutes for 10 minutes or until done.

Drizzle catfish fillets with oil, and season with salt and pepper. Grill for 4 minutes on each side or until cooked through. When finished grilling, remove the wrap from the corn, and carefully cut corn from the cob. Cut onion into small bite-size pieces.

In a small bowl, whisk together all ingredients for the dressing. Using a spiralizer, cut your zucchini using the smallest blade, and divide among four plates.

Top each with tomatoes, corn and red onion. Top with catfish fillet, and then drizzle with dressing.