Potato Crusted Catfish w/ Lime & Cilantro Oil

I've been home all day watching day time television. What sucks more that day time television? Day time food network programming. Why? Giada De Laurentiis, that's why. She always on! She annoys me. Its the way she can be speaking normally, but the minute she hits an Italian word, she sounds like she just got of the boat. Gelato! Mozzarella! Risotto! This is exactly what Brain Regan was talking about...

Anyway, Giada was making Purple potato crusted Tilapia, which did look pretty tasty. My refrigerator had neither Tilapia or purple potatoes. However, I had catfish and regular potatoes. So I improvised!

Potato Crusted Catfish w/ Lime & Cilantro Oil

1 med. potato, thinly sliced (mandolin works best, it makes even slices)
Catfish fillets
Fresh cilantro, chopped
Lime juice
EVOO
Salt/pepper

Pat dry your fillets and sprinkle with salt and pepper.
Arrange potato slices evenly on the fillets, overlapping slightly


Carefully transfer to a non-stick pan on low heat - potato side down.
Let this cook slowly, adding evoo as necessary. Be careful - it splatters!


Once potatoes are browned, flip the fish very carefully.
Brown the fish side.
To make the lime oil - whisk together the cilantro, lime and evoo with a dash of salt.
Drizzle over the fish and serve.

I paired the fish with steamed broccoli and wild rice (It takes a long time to cook wild rice! I gave up and ended up eating it al dente - not a good idea). I think the fish stands alone pretty well. Maybe a green salad would be a better side for it. Next time.