Pan-Seared Catfish with Citrus-Caper Sauce
1 large shallot minced
1 tablespoon chopped capers
1 tablespoon Silver Palate Green Peppercorn Garlic Mustard
1/4 cup Silver Palate Low Fat Lemon Garlic Herb Salad Splash
1/2 to 1 tablespoon fresh lime juice
2 tablespoons stone-ground cornmeal
1/4 teaspoon ground cumin
3/4 to 1 pound catfish fillet blotted dry
Vegetable oil
Combine shallot, capers, Silver Palate Green Peppercorn Garlic Mustard, Silver Palate Lemon Garlic Herb Salad Splash and lime juice to taste in a small saucepan. Slowly heat while catfish is cooking. Lightly brush a medium-size nonstick skillet with oil and heat over medium-high heat. Combine cornmeal and cumin and pat on both sides of catfish fillet. Place catfish in skillet and cook for 3 to 4 minutes on each side until golden brown. Divide into 2 portions, spoon on sauce and serve.