Oven Fried Catfish with Radish, Asparagus, & Citrus Salad

Published: , in Outdoor News

In this recipe that was featured in the Outdoor News Taste of the Wild, chef Jeff Benda introduces us to a perfect light salad to pair with some fresh catfish fillets that pops with color thanks to thinly sliced asparagus spears, and lively citrus profiles thanks to grapefruit and orange slices. Top with sliced radishes and green onions to add springtime flavor to your plate.

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