Description
A recipe for Southwest Grilled Catfish and Corn Salad

Ingredients

• 2 tablespoons vegetable oil
  
• 1 tablespoon chili powder
  
• 1 tablespoon ground cumin
  
• 1/2 teaspoon salt
  
• 4 ears husked fresh supersweet corn
  
• 4 U.S. farm-raised catfish fillets (6 to 8 ounces each)
  
• 1 cup canned red kidney beans, rinsed and drained
  
• 1/3 cup coarsely chopped cilantro leaves
  
• 1/4 cup thinly sliced green onions (scallions)
  
• 6 tablespoons bottled vinaigrette, divided
  
• 4 cups loosely packed mixed greens

Preparation
Preheat grill or broiler. In small bowl combine oil, chili powder, cumin and salt. Brush all sides of corn and catfish fillets with oil mixture. On oiled rack or broiler pan grill corn 4 inches from heat source, until just tender, 7 to 10 minutes, turning corn occasionally. Remove; cool to room temperature. Cut kernels from cobs. In large bowl combine kernels with beans, cilantro, onions and 2 tablespoons of vinaigrette. On oiled rack or broiler pan, grill fillets 4 inches from heat source, until opaque in center, 8 to 10 minutes. Toss greens with 2 tablespoons of remaining vinaigrette; divide among 4 plates; top each with corn salad and catfish fillet. Drizzle remaining vinaigrette over fish.

Nutrition
no information available

Serves
YIELD: 4 portions (about 4 cups corn salad)

Variations
no information available