Serves: 4
Total Calories: 362

Chopped Radish Salad
seafood cocktail sauce (optional)
4 (6- to 7-ounce) skinned catfish filets
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour
lime wedges

1. Prepare radish salad and cocktail sauce, if using. Season the fish with salt and pepper.

2. In a large nonstick skillet, heat the oil and butter over medium-high heat until the butter foams. Dredge the fillets, 1 at a time, in the flour. Pat off excess and place in the hot pan. Cook the fillets, in batches, about 2 minutes per side, or until golden brown on the outside and opaque but still moist inside. Transfer the fish to individual serving plates. Serve with lime wedges to squeeze the juice on the fish, and spoon a portion of the salad on the side. If using the cocktail sauce, pour it into small condiment bowls to pass at the table, if desired.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 362
Calories from Fat: 144

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