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Summer Catfish and Frisée Salad

Warm, seared catfish set over crisp frisée tossed with bacon lardons, cherry tomatoes, and a sharp mustard vinaigrette.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 420
Ingredients Method

Ingredients
  

  • For the Catfish
  • 4 catfish fillets about 6 ounces each
  • 2 tablespoons melted butter
  • 1 tablespoon Cajun or blackening seasoning
  • Salt to taste
  • For the Salad
  • 1 large head frisée torn and thoroughly dried
  • 4 ounces bacon cut into small lardons
  • 1 shallot thinly sliced
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 cup cherry tomatoes halved
  • Salt and black pepper

Method
 

  1. Cook the bacon lardons until crisp, about 5 minutes. Remove, leaving the fat in the pan.
  2. Cook the shallot in the fat 1 minute. Whisk in the vinegar, then off heat whisk in mustard and olive oil. Season.
  3. Brush the catfish with melted butter and season with Cajun seasoning and salt.
  4. Sear the catfish in a hot skillet 2 to 3 minutes per side until golden and cooked through.
  5. Toss the frisée and cherry tomatoes with the warm dressing and crisped bacon.
  6. Divide the salad among plates and top each with a warm catfish fillet. Serve immediately.