Luxe Tuesday✨: What you want for dinner…

  
Pan-Seared Catfish
4 large fillets of fresh catfish (farm-raised)
6 oz bread crumbs
1 teaspoon butter
4 oz olive oil*
kosher salt to taste
coarse ground pepper to taste
With a sharp knife, poke a few holes in the thick side of fillets.
Mix ½ of olive oil with salt and pepper and brush the fish on both sides. Cover with bread crumbs.
Heat the rest of the olive oil and butter. Sauté the fish for about 4-5 minutes on each side until golden brown. Plate with artichoke salad and grilled chilled avocado.
(Serves 4)
 
Grilled Chilled Avocado
2 large avocados cut in half with pit removed
1 oz olive oil*
kosher salt to taste
coarse ground pepper to taste
Mix olive oil, salt, pepper and brush the avocado inside and out. Grill the avocado for about 2 minutes skin-side down. After a couple of minutes you will see a separation of the avocado meat from the shell. At this point, turn it meat side down for about 30 seconds to achieve grill marks. Chill and serve with catfish and artichoke salad.
(Serves 4)
 
Artichoke Salad
4 artichoke hearts
4 oz romaine lettuce
4 oz baby spinach
2 oz sliced mushrooms
2 oz shredded Parmigiano
2 teaspoons sliced kalamata olives
few sprigs of julienned basil
2 oz olive oil*
kosher salt to taste
coarse ground pepper to taste
¼ teaspoon minced garlic
2 oz fresh squeezed lime juice
Mix olive oil, salt, pepper, garlic and lime juice. Combine with artichokes, romaine, spinach, mushrooms, kal­amata olives, basil and Parmigiano. Serve with catfish and avocado.

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