If you’re in the south like I am, are you not LOVING these warmer springy temps we’ve been blessed with lately?! My family has been spending as much time as we can outside, soaking up all of the loveliness! We have actually even dined outside a time or two and it’s been awesome!
Warm weather season means salad season to me. (Partially because, if we are being super honest, bathing suit season is next in line! Salads help with that!) 😉
There’s nothing better than a big, tasty chopped salad with all the colors and all the veggies! And the only thing that can make a pile of veggies better is a delicious piece of protein!
This is where we bring in U.S. Farm Raised Catfish! I love U.S. Farm Raised Catfish because it’s lean, has a mild flavor, thaws out really quickly, and helps support a very hard-working industry! We have several family members in the catfish business and I am here to tell you, they work HARD and they really take pride in their work!
This pan-roasted catfish, which is very simple and super easy, MAKES this salad! I actually did just the catfish (separate from the salad) for lunch yesterday with some leftover green beans and I loved it so much! So this is kind of two recipes in one- yummy catfish, and yummy salad with catfish! You’re welcome 😉
Here’s what you need to create this happy salad!
(This recipe makes two meal-sized portions)
SALAD
1/2 head of romaine lettuce
1/2 cucumber
1/2 yellow bell pepper
10-12 cherry tomatoes
2 oz. mozzarella
1/4 cup pumpkin seeds
1/4 cup sliced black olives
1/4 cup chopped sun-dried tomatoes
CATFISH
2 U.S. Farm Raised Catfish filets
2/3 cup grated parmesan cheese
1 1/2 Tablespoons Italian seasoning
Extra virgin olive oil
DRESSING
Red Wine Vinaigrette. You could pick some up at the grocery store, but I made some using this recipe and it was fantastic!
Here’s what you do…
1. Chop your washed and dried Romaine lettuce, cucumber, bell pepper, and cherry tomatoes, and toss in a large bowl.
2. Chop your mozzarella into small cubes.
3. Divide the tossed salad into two portions, then top with pumpkin seeds, olives, sun-dried tomatoes, and mozzarella, and set aside.
4. Heat a cast iron skillet on medium-high heat.
5. While the skillet is warming up, mix the grated parmesan cheese and Italian seasoning in a shallow dish.
6. Once the skillet is hot, pour in just enough olive oil to cover the whole bottom of the skillet.
7. Take one filet at a time and and press both sides into the cheese and seasoning mixture, making sure the entire piece of fish is covered.
8. Carefully put the “breaded” fish into the skillet and let it cook for 2-3 minutes. Using a metal spatula, flip it to the other side for another 2-3 minutes or until the fish is thoroughly cooked. You may have to do one filet at a time, depending on the size of your skillet, but you can probably do both at once!
9. Top each salad with a piece of fish and top with red wine vinaigrette.
10. Pair with some crusty bread and a glass of dry white wine and ENJOY!
I’m telling you, this simple preparation of catfish is SO good that you really can eat it by itself! But I like it best on top of all of the other wonderful, bright flavors in this salad.
I hope you get to try this soon, and I love you absolutely LOVE it! It just feels like spring in a bowl to me! 🙂
Thank you so much for stopping in today! I love having you here 🙂
This post is made possible by The Catfish Institute. All opinions are my own, as always!
