Home Recipes Lemon Poached Catfish with Citrus Spinach Salad

Lemon Poached Catfish with Citrus Spinach Salad

In autumn, some of the most delicious herbs and vegetables are in season. This spicy, seasonal fish recipe is perfect for a quick weeknight dinner.

4	U.S. farm-raised catfish fillets
2 (420 ml)	cans vegetable broth
120 ml	white wine
120 ml	meyer lemon juice, divided
4	stems fresh thyme
1 tsp	whole black peppercorns
1 bag	baby spinach
¼	red onion, thinly sliced
1	orange, segmented
2 tbsps	dijon mustard
2 tbsps	thyme, finely chopped
1 tbsp	shallot, finely diced
120 ml	olive oil
	Salt and pepper to taste
	Honey to taste (about 1 tbsp or more)
50 g	sliced almonds, toasted

Step 1
In a large skillet, combine broth, wine, lemon juice, thyme and peppercorns and simmer over medium heat.
Step 2
Add catfish; Cover and poach for 6 minutes, or until done. Remove fillets and let cool slightly.
Step 3
For the salad, combine spinach, onion and orange segments in a large bowl.
Step 4
For the vinaigrette, combine lemon juice, mustard, thyme and shallot. Whisk in olive oil until completely incorporated. Add salt, pepper and honey to taste.
Step 5
Serve fillets over salad and drizzle with vinaigrette. Garnish with toasted almond slices.

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