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Meyer Lemon Poached Catfish with Citrus Spinach Salad

Meyer Lemon Poached Catfish with Citrus Spinach Salad

4 U.S. Farm-Raised Catfish Fillets

2 (14-ounce) cans vegetable broth

¼ cup white wine

½ cup Meyer lemon juice, divided

4 stems fresh thyme

1 teaspoon whole black peppercorns

1 bag baby spinach

¼ red onion, thinly sliced

1 orange, segmented

2 tablespoons Dijon mustard

2 tablespoons thyme, finely chopped

1 tablespoon shallot, finely diced

½ cup olive oil

Salt and pepper to taste

Honey to taste (about 1 tablespoon or more)

¼ cup sliced almonds, toasted


  1. In a large skillet, COMBINE broth, wine, lemon juice, thyme and peppercorns and simmer over medium heat.
  2. ADD catfish; Cover and poach for 6 minutes, or until done. Remove fillets and let cool slightly.
  3. For the salad, COMBINE spinach, onion and orange segments in a large bowl.
  4. For the vinaigrette, COMBINE lemon juice, mustard, thyme and shallot. Whisk in olive oil until completely incorporated. Add salt, pepper and honey to taste.
  5. SERVE fillets over salad and drizzle with vinaigrette. Garnish with toasted almond slices.