Cornmeal-Dusted Catfish with Quinoa Sauté

Cooking Light
Cornmeal-Dusted Catfish with Quinoa SautéRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Sustainable Choice. Farmed catfish is an inexpensive, sustainable option. For a kid-friendly dish, omit the jalapeño in the quinoa.
Serves 4 (serving size: 1 fillet and about 2/3 cup quinoa mixture)


+ Add To Shopping List
1/3 cup uncooked quinoa
1/2 cup hot water
1/4 cup cornmeal
4 (6-ounce) catfish fillets
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 1/2 tablespoons olive oil, divided
1 cup chopped green bell pepper
1 tablespoon minced jalapeño pepper
2 teaspoons thinly sliced garlic
1 cup fresh corn kernels (about 2 ears)
1 cup chopped tomato
1/4 cup chopped green onions
1 tablespoon fresh lime juice
4 lemon wedges


1. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well. Combine 1/2 cup hot water and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.

2. Heat a large nonstick skillet over medium-high heat. Place cornmeal in a shallow dish. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in cornmeal. Add 1 tablespoon oil to pan; swirl to coat. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.

3. Return pan to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan. Add bell pepper, jalapeño, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; sauté 3 minutes. Add corn; sauté 2 minutes. Stir in quinoa, tomato, onions, and juice. Serve fish with quinoa mixture and lemon wedges.

Created date

April 2013

Nutritional Information

Calories 363
Fat 14.9 g
Satfat 2.7 g
Monofat 8 g
Polyfat 3.1 g
Protein 32.4 g
Carbohydrate 26 g
Fiber 3.9 g
Cholesterol 99 mg
Iron 2 mg
Sodium 380 mg
Calcium 54 mg