Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

Folks, this is sooooo good!
 
    Crunchy Corn Relish:
1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
    salt and pepper to taste
    Southern Cornmeal-Crusted Catfish:
4 4- to 6-ounce U.S. Farm-Raised Catfish fillets
1/4 cup buttermilk or plain, nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
    salt and pepper to taste
 
To make Crunchy Corn Relish:
1. Melt butter in a large skillet.
2. Add water and corn; cover and simmer for 4 minutes.
3. Stir in red pepper and cook for 1 additional minute.
4. Add green onion, half-and-half, and salt and pepper to taste.
To make Southern Cornmeal Crusted Catfish:
1. Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes.
2. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.
 
Notes:
Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.
 
Nutritional Information:
Nutrients per serving: 464 calories, 25g fat, 27g protein, 35g carbohydrates, 4g fiber, 94mg cholesterol, 127mg sodium.