Sautéed Catfish with
Sliced Lettuce Niçoise
DELTA PRIDE
2 tablespoons olive oil
VINAIGRETTE
1 teaspoon chopped
fresh rosemary
1 teaspoon harissa or chopped
fresh chile
1 tablespoon red wine vinegar
3 tablespoons warm water
Salt
3 tablespoons olive oil
1 teaspoon chopped garlic
4 6-ounce Delta Pride
catfish fillets
2 tablespoons chopped
kalamata olives
1 tomato, seeded and diced
Salt
4 basil leaves, minced
1 head iceberg lettuce, cut in
4 flat circles
2 hard-boiled eggs, chopped
1 cup French green beans,
blanched in salted water
1. Mix olive oil, rosemary, harissa and garlic. Add catfish and marinate
for 1 hour.
2. Heat a medium sauté pan over medium heat. Season catfish with salt to
taste and cook until golden brown and fish flakes with a fork; set aside.
3. To prepare the vinaigrette, combine vinegar, water and salt to taste in a
small bowl. Whisk in olive oil gradually. Stir in olives, tomato, basil and
chopped eggs.
4. Place lettuce circles on plates and arrange green beans on top. Drizzle
with vinaigrette and then top with fish fillets. Add a bit more vinaigrette and
serve immediately. Makes 4 servings.
Recipe by Master Chef Jose Gutierrez, Memphis, Tennessee
