Name: Pan-Fried Catfish with Arugula-Orange Salad
Yield: Makes 4 servings
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

Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic.

Market tip:

To ensure that the fish is fresh, check for a firm texture, a moist appearance, and a mild odor. To store, fish should be tightly wrapped, refrigerated, and used within a day or two.

Recipe notes

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