Broiled Teriyaki Catfish with Wasabi Cucumber Salad Recipe

Broiled Teriyaki Catfish with Wasabi Cucumber Salad Recipe

  • 4 U.S. Farm-Raised Catfish Fillets, 4 to 6 ounces, 1/2-inch thick
  • 3 tablespoons teriyaki sauce
  • 1 1/2 tablespoons wasabi powder (available in Asian food section)
  • 1 teaspoon rice wine vinegar (available in Asian food section)
  • 2 medium cucumbers – peeled, seeded, and chopped
  • 1/3 cup fat-free sour cream
  1. In a small bowl, stir together teriyaki sauce, wasabi powder, and rice wine vinegar. Set aside for about 10 minutes to combine flavors.
  2. In a medium bowl, stir together 1 tablespoon of the teriyaki marinade and the cucumber; add sour cream.
  3. Preheat the broiler. Brush both sides of the catfish fillets with remaining marinade and place on an oiled baking pan. Broil about 4 inches from the heat for 7 minutes.
  4. Top the broiled fillets with cucumber salad. Garnish generously with cilantro leaves and serve with steamed green beans.
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