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A staple fish in the South, catfish is making a comeback in the culinary world, and that’s great for our environment, too. Chefs all over the South are reinventing the light, white fish, by serving it with fresh and bright flavors like lemon and avocado. Buyers be wary, though, because some fish you’ll find at the grocery store labeled "catfish" could be imported from other countries and may not be catfish at all. To avoid this issue, only buy catfish that are labeled as U.S.-farmed, which means they were raised in closed, recirculated fresh water ponds and fed a mostly vegetarian diet. This recipe is a lighter variation of the deep-fried catfish we usually see, keeping it as the lean protein that we need it to be for our health.

Click here to see the Pan-Seared Catfish Recipe.

(Credit: Thinstock/iStockphoto)
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The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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