Arkansas Meets Asia Catfish Sliders
Courtesy of epicurious 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| For the Catfish: |
| 1/4 c. low-sodium soy sauce |
| 2 Tbsp. fresh lemon juice |
| 2 Tbsp. minced ginger |
| 2 tsp. toasted sesame oil |
| 1/2 lb. catfish fillets, quartered |
| pepper, to taste |
|
|
| For the Asian Slaw: |
| 2 c. of packaged undressed |
| cabbage slaw |
| 1/2 Granny Smith apple, peeled |
| and thinly sliced |
| 1 Tbsp. fresh lemon juice |
| 1 Tbsp. minced ginger |
| 1 Tbsp. honey |
| 1 Tbsp. rice vinegar |
| 3 Tbsp. low-sodium soy sauce |
| 3 Tbsp. light olive oil |
| zest of 1 lemon |
| 1 Tbsp. sesame seeds |
Directions:
1. Preheat oven to 450°F. Prepare fish: In a small bowl, mix the soy sauce, lemon juice, ginger, and sesame oil until well combined. Cut four 12-inch aluminum foil squares and place a fillet in each. Spoon the marinade over each and season with pepper. Fold foil to make a sealed packet and bake for 15 minutes, or until fish is tender and flakey.
2. In a large bowl, toss the slaw with the apple. In a separate bowl, combine the lemon juice, ginger, honey, vinegar, soy sauce, and olive oil. Add lemon zest and sesame seeds and whisk until well combined. Toss the slaw ingredients with the mixture. Place the catfish fillet in a whole-wheat bun, top with slaw, and enjoy.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Hart Irby, Age 10
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 254; Total Fat: 17g; Total Carbs: 16g; Protein: 12g;