Sonia’s Catfish Salad
|Catfish nuggets boiled and refrigerated overnight|
|Salt & Pepper|
|Extra-Virgin Olive Oil (EVOO)|
|One Bunch Fresh Flat Leaf Parsley, loosely chopped|
|Green Onions chopped||1-2|
|apple cider vinegar||1/4 to 1/2 cup|
You can prepare this recipe the night before and just combine the ingredients when you get home and take it straight to the table. Fish is a great low-fat protein for those watching their cholesterol or their weight. Serve with a side of crusty bread and you’ve got yourself a meal.
- Boil catfish the night before, removing foam on surface of water with slotted spoon. Strain water, dry nuggets with paper towel, place in a container, season the fish and refrigerate overnight.
- Add EVOO, chopped fresh flat leaf parsley, chopped green onions and apple cider vinegar.
- Serve with warm, crusty bread.
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