Cornmeal-Dusted Catfish with Quinoa Sauté

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 24 ounce catfish filets 
• 0.3 cup cornmeal 
• 1 cup ears corn fresh ( 2 ears)
• 2 teaspoons garlic thinly sliced
• 1 cup bell pepper green chopped
• 0.3 cup spring onion chopped
• 1 tablespoon jalapeno minced
• 4  lemon wedges 
• 1 tablespoon juice of lime fresh
• 2.5 tablespoons olive oil divided
• 0.3 cup quinoa uncooked
• 0.5 teaspoon salt divided
• 1 cup tomatoes chopped
• 0.5 cup water hot

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice.
2. Drain well.
3. Combine 1/2 cup hot water and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.
4. Heat a large nonstick skillet over medium-high heat.
5. Place cornmeal in a shallow dish.
6. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in cornmeal.
7. Add 1 tablespoon oil to pan; swirl to coat.
8. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
9. Remove fish from pan; keep warm.
10. Return pan to medium-high heat.
11. Add remaining 1 1/2 tablespoons oil to pan.
12. Add bell pepper, jalapeo, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; saut 3 minutes.
13. Add corn; saut 2 minutes. Stir in quinoa, tomato, onions, and juice.
14. Serve fish with quinoa mixture and lemon wedges.