Place broccoli and 1/4 C. water in microwave-safe bowl with cover and microwave on High for about 3-4 minutes until crisp tender. Plunge into cold water to stop cooking process. Drain, coarsely chop and add shredded carrots and green onions. Season with black pepper. Whisk together 1/4 C. peanut oil, rice vinegar, juice from half a lime, sugar and 1 t. peanut sauce. Stir into broccoli mixture and refrigerate. Heat oven to 400 degrees F. On waxed paper, mix together wheat germ, corn meal and ground coriander seed. In a shallow dish, mix remaining 1/2 C. bottled peanut sauce and 2 T. water. Coat catfish first with wheat germ mixture, then in peanut sauce and again in wheat germ mixture. Heat a heavy skillet with remaining 2 T. peanut oil. Brown catfish on both sides. Transfer to a shallow baking dish. Bake in 400 degree oven for 15 minutes or until fish flakes easily. To serve, divide broccoli slaw evenly among serving dishes. Place a fish filet on top of each salad. Cut remaining lime into 4 quarters and serve one quarter per serving as garnish to squeeze over fish.