Southern Cornmeal fish and Crunchy Corn Relish

Crunchy Corn Relish

1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper

Southern Cornmeal

4 fish Filets
1/4 cup buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
salt and pepper

Directions:

1
To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
2
To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on fish and allow to marinate for 10 minutes. Coat fish lightly with cornmeal and sprinkle with salt and pepper to taste.
3
Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté fish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.