Side Dishes

New Orleans “Cajun” Black Beans, Rice & Catfish Salad From— The Water’s Bounty Member Fish Recipes Albert Hill Sr. Floydada, Texas In large bowl, mix together olive oil, lime juice, cilantro, parsley, vinegar, sugar, cumin and red

In small bowl, combine lime juice, cumin, crushed red pepper and salt. Whisk in olive oil.
Using sharp knife, trim rind from watermelon slices.

Heat oven to 375°F. Evenly arrange sweet potato slices over baking sheet. Drizzle with 1 tablespoon olive oil.

Freeze fish for 48 hours at 0˚F. Cut into 2-inch pieces; set aside. In large glass mixing bowl, combine vinegars and salt.

Place trout on steam rack; cover with lime juice, lemon juice, pepper, onion and garlic powder.

Slice cabbage into thin slices. Cut into 2-inch lengths. Peel and trim carrots. Using peeler, shave carrots into thin strips.

Slice cabbage into thin slices. Cut into 2-inch lengths. Peel and trim carrots. Using peeler, shave carrots into thin strips.

In large bowl, combine 11⁄2 cups of the all-purpose flour, yeast, 11⁄2 teaspoons of the rosemary and salt. Stir in water and 2 tablespoons oil. Beat with electric mixer 30 seconds at low speed; beat at high speed 3 minutes.

In large skillet, heat oil over medium heat until hot. Add onion; cook and stir 2 minutes or until soft.

Place tomatoes and garlic in large bowl. Drizzle with olive oil; sprinkle with salt. Toss gently to coat.