Lemon Catfish-Rice Salad

Lemon Catfish-Rice Salad Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Lemon Catfish-Rice Salad is a refreshing and flavorful dish that combines the lightness of fish with the zesty tang of lemon. This salad is perfect for a light lunch or dinner, and is sure to impress your guests with its vibrant colors and delicious taste.

History

This recipe is a modern twist on traditional rice salads, incorporating the unique flavor of catfish and the brightness of lemon. It is a popular dish in the southern United States, where catfish is a staple ingredient in many recipes.

Ingredients

3 cups cooked rice
2 cups water
4 x 6 oz (170 g) farm-raised catfish fillets, cut into 1-inch cubes
2 carrots, peeled and thinly sliced
2 green onions, thinly sliced
1 red bell pepper, diced
0.33 cup bottled lemon juice
0.33 cup olive or vegetable oil
1 tsp dill weed
0.25 tsp lemon pepper
4 oz (113 g) snow peas
lettuce leaves
cashews (optional)

How to prepare

Bring a large skillet to a boil with water.
Reduce the heat and stir in the fish and carrots.
Cook for 5 minutes or until the fish flakes with a fork.
Remove from the heat and drain.
In a large bowl, combine the rice, fish, carrots, green onions, and red pepper.
In a 1 cup measure or jar, combine the lemon juice, oil, dill, salt, and lemon pepper; pour over the salad.
Chill the salad.
Just before serving, stir in the snow peas.
Serve the salad on lettuce.
If desired, garnish with cashews.

Variations

Substitute the catfish with another type of white fish, such as tilapia or cod.
Add in your favorite vegetables, such as cherry tomatoes, cucumbers, or avocado.
Use quinoa or couscous instead of rice for a different texture.

Cooking Tips & Tricks

Be sure to cook the fish just until it flakes with a fork to prevent it from becoming tough.

- Chill the salad for at least an hour before serving to allow the flavors to meld together.

- Feel free to customize the salad with your favorite vegetables or herbs for added flavor.

Serving Suggestions

Serve the Lemon Catfish-Rice Salad as a light main course or as a side dish alongside grilled chicken or shrimp. Pair it with a glass of white wine for a complete meal.

Cooking Techniques

The key cooking technique for this recipe is to poach the catfish fillets in boiling water until they are cooked through. This ensures that the fish remains tender and flaky in the salad.

Ingredient Substitutions

If you don't have catfish, you can use another type of white fish such as tilapia or cod. You can also use fresh lemon juice instead of bottled lemon juice for a more intense flavor.

Make Ahead Tips

You can prepare the Lemon Catfish-Rice Salad up to a day in advance and store it in the refrigerator until ready to serve. Just be sure to add the snow peas and cashews right before serving to maintain their freshness and crunch.

Presentation Ideas

Serve the salad on a bed of lettuce leaves for a beautiful presentation, and garnish with a sprinkle of cashews for added texture and flavor.

Pairing Recommendations

Pair the Lemon Catfish-Rice Salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the citrusy flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of the salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad until warmed through, or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of the Lemon Catfish-Rice Salad contains approximately 350 calories.

Carbohydrates

The Lemon Catfish-Rice Salad contains approximately 35 grams of carbohydrates per serving.

Fats

Each serving of the salad provides about 15 grams of fats, primarily from the vegetable oil used in the dressing.

Proteins

With 25 grams of protein per serving, this salad is a great source of lean protein from the catfish fillets.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C from the lemon juice and bell pepper, as well as vitamin A from the carrots.

Alergens

This recipe contains fish and nuts (cashews), which may be allergens for some individuals. Be sure to check for any food allergies before serving.

Summary

Overall, the Lemon Catfish-Rice Salad is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

The Lemon Catfish-Rice Salad is a light and refreshing dish that is perfect for a summer meal. With its vibrant colors and zesty flavors, this salad is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my dear friend Mary at her beach house. She had prepared a delicious spread for lunch, and one dish in particular caught my eye - a Lemon Catfish-Rice Salad. The vibrant colors of the dish, the fresh aroma of lemon and herbs, and the delicate flavors of the catfish and rice all combined to create a truly enticing dish.

I asked Mary for the recipe, and she gladly shared it with me. As I read through the ingredients and instructions, I realized that this dish was unlike anything I had ever made before. I had always been an adventurous cook, willing to try new flavors and techniques, but this recipe was on a whole other level. It required a delicate balance of flavors and textures, and a keen eye for detail in order to bring everything together just right.

Mary explained to me that she had learned this recipe from her own grandmother, who had passed it down through the generations. She told me stories of how her grandmother used to make this dish for special occasions, using only the freshest ingredients and taking great care to prepare it just so. Mary herself had spent many hours in the kitchen with her grandmother, learning the secrets and techniques that made this dish so special.

I was inspired by Mary's story, and determined to master this recipe for myself. I spent the rest of the summer experimenting with different variations, trying out new techniques, and perfecting the flavors and textures of the dish. I made countless batches of Lemon Catfish-Rice Salad, tweaking the recipe here and there, until I finally found the perfect balance of flavors that I had been searching for.

Over the years, I have made this dish for countless family gatherings, dinner parties, and special occasions. Each time, it has been met with rave reviews and requests for the recipe. I have shared it with friends, neighbors, and even strangers who have tasted it and been captivated by its unique flavors and textures.

As I reflect on the journey that led me to discover and master this recipe, I am filled with a sense of gratitude for the wonderful people who have influenced me along the way. From Mary and her grandmother, to all the friends and family who have shared their own recipes and techniques with me, I am truly blessed to have such a wealth of culinary knowledge at my fingertips.

And so, as I prepare to pass this recipe on to the next generation, I do so with a sense of pride and accomplishment. I know that this dish will continue to bring joy and delight to those who taste it, just as it has for me and my loved ones. And I am grateful for the opportunity to share the love and passion that went into creating this Lemon Catfish-Rice Salad with all who are willing to try it.