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Grilled Catfish Fillets With Pickled Cauliflower Salad

Grilled Catfish With Pickled Cauliflower Salad





55 m

30 m

25 m


Purchase Product


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.


Step 1

Steam cauliflower according to directions on bag, then transfer to a bowl of ice water to cool.

Step 2

Drain cauliflower and put into a bowl. Add raisins, pepperoncini and onions.

Step 3

In a medium skillet, heat oil over medium-high heat. Add garlic and cook for 30 seconds.

Step 4

Remove from heat and carefully add vinegar, saffron and sugar. Stir until sugar is dissolved, then add thyme.

Step 5

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.

Step 6

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.

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