Grilled Catfish Fillets With Pickled Cauliflower Salad
2 Simmons Farm-Raised Catfish Fillets.
1 bag cauliflower florets, steamed.
1/2 cup golden raisins.
8 pepperoncini peppers, thinly sliced.
1 small red onion, thinly sliced.
1/2 cup olive oil.
6 cloves garlic, thinly sliced.
3/4 cup white wine vinegar.
1 pinch saffron threads.
1/3 cup sugar.
2 tablespoons thyme, finely chopped.
1 tablespoon olive oil.
1/2 teaspoon salt.
1/2 teaspoon pepper.
2 cloves garlic, minced.
Steam cauliflower according to directions on bag, then transfer to a bowl of ice water to cool.
Drain cauliflower and put into a bowl. Add raisins, pepperoncini and onions.
In a medium skillet, heat oil over medium-high heat. Add garlic and cook for 30 seconds.
Remove from heat and carefully add vinegar, saffron and sugar. Stir until sugar is dissolved, then add thyme.
Pour mixture over vegetables. Toss to combine. Season with salt and pepper to taste. Place in refrigerator to chill. While vegetables are chilling, heat grill to medium-high.
Brush catfish fillets with olive oil and sprinkle with salt, pepper and garlic. Place fillets on grill and cook for 3 minutes; flip and continue cooking 3 minutes, or until done. Serve with Cauliflower Salad.