Catfish With Crunch Rice Salad Recipe

Name: Catfish With Crunch Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. soy sauce; 4 Tbsp. olive oil; 1/2 tsp. coarse black pepper; 4 (4 oz.) catfish fillets; 1 c. uncooked 10 Minute brown rice; 1 large lime; 1/2 tsp. salt; 2 large tomatoes; 1 medium cucumber; 4 medium scallions

Servings: persons

2 Tbsp. soy sauce
4 Tbsp. olive oil
1/2 tsp. coarse black pepper
4 (4 oz.) catfish fillets
1 c. uncooked 10 Minute brown rice
1 large lime
1/2 tsp. salt
2 large tomatoes
1 medium cucumber
4 medium scallions

1
Mix soy sauce, 1 tablespoon olive oil and 1/4 teaspoon pepper in large zipper type food storage bag until blended.
2
Add fillets. Turn to coat.
3
Let marinate while preparing salad.
4
Cook brown rice according to package directions.
5
Meanwhile squeeze lime and put juice in large bowl with salt and remaining oil and pepper.
6
Cut tomatoes in small chunks.
7
Peel, seed and dice cucumber.
8
Slice scallions.
9
Add to bowl with rice and toss.
10
Broil catfish 4 inches from heat source, 7 to 9 minutes until fish is opaque in center. Serve with rice salad and lime wedges.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. soy sauce, 4 Tbsp. olive oil, 1/2 tsp. coarse black pepper, 4 (4 oz.) catfish fillets, and more.

Yes, Catfish With Crunch Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Catfish With Crunch Rice Salad

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