A reader, Tom Jacobs, recently requested some recipes for grilled fish and a salad that would be good to accompany them. Tom specifically asked for a recipe using catfish. I don’t eat fish, so I looked through a Taste of Home cookbook and found this Greek grilled catfish recipe and it certainly looks interesting, as does the maple glazed salmon one. As Tom is a fisherman and catches his own ‘dinner’, I have included a picture of my grandson, Aaron, with a recent catfish catch of his own.
Although I don’t use kale very often, I did try this recipe and I was very happy with the result. It is important to massage the kale well to mellow the flavour and texture. I used an unpeeled Honey Crisp apple as that is what I had on hand.
I have made the southwestern corn salad before and really like it, although I did only use one very finely chopped jalapeno pepper as I find it very spicy when using the three as suggested. I did chop a small green bell pepper and added it to the mixture. When I made it, I used canned niblet corn, but you could also use frozen corn. Be sure to thaw and drain it well before adding to the other ingredients. This salad keeps really well in the fridge for a few days. I actually liked it better after a couple of days as I thought the flavours had blended very well.