5 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large shallot, finely chopped
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 1/2 cups long-grain rice
1/2 cup dry white wine
3 cups chicken stock or broth
1/2 cup fresh flat-leaf parsley leaves
1/2 pound fresh spinach leaves, trimmed and cleaned
20 fresh basil leaves
1 lemon, 1/2 juiced, the other half cut into wedges
4 6- to 8-ounce catfish fillets
1 cup yellow cornmeal
Bring a medium sauce pot filled three-quarters full with water to a boil.
Heat a second medium saucepan or pot over moderate heat. Add 1 teaspoon of the EVOO, the butter, shallots, thyme, salt, and pepper. Saute the shallots for 2 minutes, then add the rice and lightly brown, 3 to 5 minutes.
Preheat a large oven-safe nonstick skillet over medium-high heat. Add the remaining 2 teaspoons of EVOO. Season the catfish with salt and pepper and coat evenly and completely in the cornmeal. Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8 to 10 minutes, until the fish is firm to the touch and opaque.
I changed the ingredients from 5 tablespoons to 5 teaspoons of EVOO. Also I changed the fresh thyme to dried. This dinner was very good, even with the fat cut back. I loved the catfish. I don't know why, but I didn't buy a shallot for this recipe, so I just used 1/2 small onion.