Corn, Rice and Black Bean Salad

This is a great salad to have around for a quick lunch. If I don't have fresh corn on hand I substitute frozen, the hot rice thaws the corn and the salad cools quickly.

Recipe adapted from Cooking Light

1 c. water
1/2 c. long-grain rice
4-5 Tbsp. freshly squeezed lime juice (no substitutions!)
1 Tbsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 lg. clove garlic run through a press
1 1/2 c. rinsed and drained canned black beans
1 1/2 c. fresh corn kernel (about 2 ears)
1/4 c. chopped fresh cilantro

Combine the water and rice in a sauce pan with a lid; bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with a fork.

Combine juice, oil, pepper and garlic in a large bowl. Add rice and beans; toss to coat. Let stand 15 minutes or until completely cool. Stir in corn and cilantro.

Pecan-Crusted Catfish

I found this recipe on Epicurious.com a while back and LOVED it. This is NOT a dish to make if you are cutting down on calories (unless of course you have planned on this being your only meal of the day). This is a very rich meal but very flavorful! When simmering the sauce I thought that the Worcestershire sauce would take over the flavor but it really gives it a nice balance. Enjoy!

Sauce
1 c. low-sodium chicken broth
1/4 c. fresh lemon juice
1 Tbsp. Worcestershire sauce
2 lg. garlic cloves, minced
1/2 c. whipping cream
3 Tbsp. unsalted butter, cut into pieces

Fish
1/2 c. all purpose flour
1 c. whole milk
1 lg. egg
4 6-8oz. catfish fillets
1 c. finely chopped pecans
1 Tbsp. vegetable oil

Combine the broth, lemon juice, Worcestershire sauce and garlic in a small non aluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Strain sauce into a small bowl. Return sauce to pan.

To prepare the fish preheat the oven to 400°. Place flour on large plate. Whisk milk an degg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.

Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using a metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.

Transfer catfish fillets to plates. Serve with sauce.