Meals Matter

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Contributed By: patcook
patcook

This healthy entree is colorful and delicious.

Ingredients

1 bunch Broccoli, cut into serving pieces, with stems

1/4 c. + 2 T. Water, divided

2 Carrots, shredded

1/4 c. Green Onions, chopped

1/8 t. Black Pepper

1/4 c. + 2 T. Peanut Oil, divided

1/4 c. Rice Vinegar

1 1/2 Fresh Limes, divided

1 t. Sugar

1 t. + 1/2 C. Bottled Thai Peanut Sauce, divided

2/3 c. Toasted Wheat Germ

1/3 c. Corn Meal

1 t. Ground Coriander Seed

4 Catfish Filets (about 5-6 oz. each)

Preparation

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.

Cook's Notes

If desired, bagged broccoli slaw may be used instead of the bunch of broccoli.

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