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Crispy Cornmeal-Crusted Catfish Confetti Coleslaw and Green Bean Sauté

Recipe selected from the eMeals Gluten-free Family Plan.

Crispy Cornmeal-Crusted Catfish

Serves 4-6


  • ½ cup gluten-free plain yellow cornmeal
  • 1½ tsp paprika
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • ¾ tsp salt, divided
  • ½ tsp pepper
  • 6 fresh or frozen (thawed) catfish fillets (see note), patted dry with paper towels
  • 1 lemon, cut into wedges


  1. Preheat broiler. Combine cornmeal, paprika, thyme, garlic powder, dill, ½ tsp salt and the pepper in a shallow dish.
  2. Coat both sides of fish fillets with cooking spray, and dredge in cornmeal mixture. Place fillets on a broiler pan coated with cooking spray.
  3. Broil, 6 inches from heat, 3 minutes per side or until fish flakes with a fork. Sprinkle fish with remaining ¼ tsp salt. Serve with lemon wedges.


Substitute any mild, firm fish, such as grouper, for catfish, if desired.

Confetti Coleslaw and Green Bean Sauté

Serves 4-6


  • ⅓ cup sour cream
  • 3 Tbsp mayonnaise
  • 1 Tbsp sugar
  • ½ tsp salt, divided
  • ¼ tsp pepper
  • 1 (16-oz) bag tri-color slaw
  • 1 Tbsp vegetable oil
  • 1½ lb green beans, trimmed
  • 2 cloves garlic, minced


  1. Whisk together sour cream, mayonnaise, sugar, ¼ tsp salt and pepper in a large bowl. Stir in slaw. Let stand 15 minutes.
  2. Heat oil in a large skillet over medium-high heat. Add beans; sauté 5 minutes. Add garlic; sauté 1 minute longer or until beans are crisp-tender. Stir in remaining ¼ tsp salt.


Make the slaw first; let stand at room temperature while you prepare the fish.