Tonight we put together a couple of recipes that I found in the July issue of Cooking Light. The first one was Catfish and Corn Hash. It was very tasty and used some ingredients that are in season right now such as fresh corn and bell peppers.
First, heat a large skillet over medium heat. Add 1 slice of bacon to the pan and cook for 3 minutes or until crisp, stirring frequently. Remove bacon from pan. Add 2 teaspoons of olive oil, 3/4 cup of chopped onion, 3/4 chopped green bell pepper, and 2 teaspoons of chopped fresh thyme to the drippings in pan and cook for 5 minutes or until vegetables are crisp-tender. Add 2 minced garlic cloves and cook for another 30 seconds, stirring constantly. Stir in 2 cups of fresh corn, 1/4 teaspoon of red pepper (if desired), and 1/4 teaspoon salt. Cover, reduce heat to low, and cook for 8 minutes, stirring occasionally. Stir the bacon back into the mixture and set aside
Second, Combine remaining 1/4 teaspoon salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of freshly ground black pepper in a small bowl. Rub the spice mixture evenly over 4 tilapia or catfish fillets. Heat a large skillet over medium-high heat. Add 2-4 tablespoons of canola oil to pan and swirl to coat. Add the fish to pan and cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with corn mixture.
The side dish that we made was a Tomato and Zucchini salad. We tried this since Theodore now says that he will eat zucchini. It was also found in the same issue of Cooking Light. This was really simple to make. Divide 1 pound of tomatoes, cut into 1/4 inch slices and 1 small zucchini, cut into 1/8 inch slices (a mandoline makes this easy!) evenly among 4 plates. Sprinkle with salt and pepper. Combine 2 tablespoons of chives or scallions, 1 tablespoon of olive oil, 1 tablespoon of red wine vinegar, and 1 teaspoon of sugar in a bowl. Stir with a whisk and drizzle vinegar mixture evenly over each of the tomato-zucchini salads.