I grew up eating catfish—have always loved it for its sweet, mild flavor and buttery texture. And so I’m thrilled to be working in partnership with The Catfish Institute to promote U.S. Farm-Raised Catfish. Besides the fact that it’s always a guaranteed hit with my kids, I love U.S. Farm-Raised Catfish because it’s a sustainable choice I can feel good about: It gets a best choice/green designation from Monterey Bay Aquarium’s Seafood Watch program.
In the following recipe that I created for this partnership, I grill spice-rubbed catfish fillets to give them a robust, slightly smoky flavor. And I pair these moist fillets with a warm, grilled corn salad based on my love of elote (Mexican street corn). It’s a friendly combo of buttery-rich fish and crunchy-sweet corn that’s brought together under a bright, herby sauce that’s basically a simplified version of chimichurri. This is family-friendly cooking that’s just special enough for company, too.