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Great Tastes of Manitoba 2006

Canola and a Great Canadian Fish Tale

Yield: 4 servings

Print Options: 3x5 | 4x6 | Entire page

Recipe Video: (click the picture below to view the video)

Catfish

Ingredients:

1 Tbsp	mild or hot chili powder	15 mL
1/4 cup	canola oil	50 mL
2 Tbsp	fresh lemon or lime juice	30 mL
4	US farm-raised catfish fillets	4

Directions:

Preheat grill.

Combine chili powder, canola oil and lemon (or lime) juice in dish. Add fillets and marinate for 20 minutes. Brush marinade over both sides of fillets. Arrange in wire grilling basket coated with canola oil cooking spray. Place grilling basket on grill rack. Grill 6 to 8 minutes on each side or until catfish flakes easily when tested with a fork.

Citrus Slaw

Ingredients:

2 cup	prepared coleslaw mix	500 mL
1 cup	orange sections, diced	250 mL
1 cup	thinly sliced red bell pepper	250 mL
1/2 cup	vertically sliced red onion	125 mL
1/2 cup	vinegar	125 mL
1/4 cup	canola oil	50 mL
3 Tbsp	sugar	45 mL
1 tsp	salt	5 mL
1/4 tsp	pepper	1 mL

Directions:

To prepare coleslaw, combine coleslaw mix, oranges, red bell pepper and red onion in a bowl.

In small bowl, whisk together vinegar, canola oil, sugar, salt and pepper. Pour over slaw mixture, tossing gently. Cover and chill.

Tacos

Ingredients:

4	flour tortillas for soft tacos (10 inch)	4
	lemon and/or lime wedges
	cilantro leaves (optional)

Serving Instructions:

Place one fillet on tortilla and top with 3/4 cup Citrus Slaw. Squeeze lemon and/or lime over slaw. Garnish with cilantro if desired.