Pan-Sauteed Catfish Fillets over Crawfish Corn Saute

4 (6-oz.) catfish fillets, seasoned
Flour, for dusting
Olive oil
2-3 lemons
CRAWFISH CORN SAUTE:
CORN SAUTE
3 ears fresh corn, cut off cob
1/2 of red, yellow, orange, green bell pepper -diced
1/2 red onion -thin slices
1/2 carton baby portabella mushrooms, sliced
Red and yellow cherry tomatoes, cut in half
1 lb. shrimp
8- oz. fresh salsa or pico de gallo
Diced green onions
1- Heat olive oil in large skillet- sauté onions and peppers first
2-Next add shrimp and sauté
3-Add rest of ingredients and cook another 5-8 minutes
4-Season to taste
* You can sub crawfish or do just veggies
With leftovers u can add black beans and/ or yellow rice and stuff creole tomatoes or bell peppers or even with bow tie pasta. You can also add to smothered okra.
Enjoy!

1. In a large non-stick skillet, drizzle bottom with olive oil, enough to cover the whole bottom but not too deep. Heat over medium heat.
2. After seasoning fish, dredge in flour and coat both sides but shake off excess.
3. Brown fish on both sides.
4. Before flipping fish, squeeze ½ of lemon on each side. When flip fish, squeeze the other half of lemon on fish.
5. In preparing the CORN SAUTE, I used crawfish instead of shrimp.
6. Plate up the dish by placing the Crawfish Corn Saute on the platter and lay the sautéed fish on top and serve with more lemon slices.