Cornmeal and Rosemary Crusted Catfish with Corn and Veggies

IMG_1995In response to my inability to make cornmeal crusted sole, I made cornmeal crusted catfish instead.  The rosemary went great with the flavor of the catfish and the mix of corn and roasted veggies made the perfect sides.  A little lemon and cilantro topped it all off!  A nice glass of a bold red wine made this dish!


2 catfish fillets (for a light meal, I cut one large fillet in half)

1/4 cup gluten-free corn meal

1 tbs Grains of Paradise (or other pepper)

1 tbs rosemary (fresh or dried)

1 bell pepper – sliced

1 small white or yellow onion – sliced

3 or 4 green onions – chopped

1 lemon

1 ear of corn, broken in half (or a full ear, if you’re hungry for more)

1 tbs butter (add a little truffle salt for added flavor to the butter)

1/8 cup cilantro


For fish, mix the cornmeal, rosemary and Grains of Paradise together then coat both sides of the fillets.  Set aside.

For the corn, boil a pot of water, enough to cover your ears, and boil the corn for 5 minutes at a rolling boil.  I leave my corn in the hot water while I cook the rest of my food.

In a large skillet, saute the bell pepper, onion and green onions until soft.  Add your fish and cook 3 minutes on each side.  I found no need to use olive oil but you may want to put a little in your pan to keep the fish from sticking.

To plate, let the corn drain a bit then top the corn with a dollop of butter.  Top the fish with the cilantro and juice of half the lemon.  Then pile up the veggies next to it all and serve!  My hubby loved this meal and so did I!  It was a light, healthy, gluten-free dinner that we ate before watching Breaking Bad!  Can’t believe it’s almost over!!


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