Often overlooked, catfish is a terrific addition to your seafood recipe repertoire. This mild fish is very low in fat and high in Omega-3 acids, which are great for heart health.

Scott Peacock, the James Beard Award-winning chef from Watershed Restaurant in Decatur, Georgia has seen his share of catfish. His recipe for Escoveitch, or Cold Catfish Salad, is a fantastic way to incorporate fish into your summer entertaining. The salad can be made a day in advance and is a great alternative to heavy meat dishes for your next outdoor gathering.

1 ½ pounds farm-raised skinless catfish filets, cut into 1-inch pieces
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup vegetable oil

HOT PICKLE DRESSING:
1/3 cup olive oil
2 tablespoons finely chopped garlic
1 shallot, very thinly sliced into rings
½ cup lime juice
1/3 cup lemon juice
1/3 cup red wine vinegar
¼ cup orange juice
½ teaspoon salt
¼ teaspoon black pepper

GARNISH:
1 large red onion
1 cup pitted olives ( black and/or green)
¾ cup coarsely chopped celery
2 tablespoons capers, rinsed
2 hot peppers, such as jalepeno or Scotch bonnet, finely diced
3 scallions, thinly sliced
2 tablespoons chopped parsley

1. Toss catfish, lemon juice, salt and pepper together in bowl. Heat oil in large, heavy-bottomed skillet
over medium-high heat until very hot but not smoking. Add catfish, a few pieces at a time, and cook until golden brown, turning once, about 3-4 minutes. Transfer to paper towel-lined plate to cool. Once cool, arrange fish in single layer in large casserole dish.

2. For the hot pickle dressing, heat oil in non-reactive saucepan over medium heat. Add garlic and shallot and cook for 1 minute to soften. Carefully add lime juice, lemon juice, vinegar, orange juice, salt, and pepper. Bring to boil; remove from heat.

3. Garnish by scattering onion, olives, celery, capers, hot peppers, scallions, and parsley over fish. Drizzle hot pickle dressing over all. If serving same day, let marinate for 2-3 hours at room temperature. Otherwise, refrigerate and serve within 2-3 days. Serve cold or at room temperature.

Makes about 5 cups.

Adapted from The Gift of Southern Cooking, by Edna Lewis and Scott Peacock.

Special Thanks:
Scott Peacock
Watershed Restaurant
406 West Ponce De Leon Avenue
Decatur, GA 30030
404-378-4900
http://www.watershedrestaurant.com