Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic.
Ingredients
8 cups arugula
2 large seedless oranges, peeled, thinly sliced
2/3 cup halved thinly sliced red onion
1/2 cup orange juice
2 tablespoons olive oil
2 pinches of cayenne pepper, divided
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds catfish fillets
1/3 cup vegetable oil
Directions
Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper.
Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge catfish in cornmeal mixture; turn to coat evenly.
Heat vegetable oil in heavy large skillet over medium-high heat. Add catfish and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side.
Drizzle dressing over salad. Divide salad equally among 4 plates; top with catfish and serve.
