Salad: Catfish & Coleslaw

This gluten-free and mayo-free meal is satisfying and high in protein, makes about 2 portions:

Napa Cabbage, medium size, sliced thinly

Carrot, shredded even thinner

1/2 Onion, sliced into long thin strips

Greek yogurt, about 1/4 cup

White wine vinegar (or apple cider if you like the taste), about 2 tablespoons

a touch of agave nectar

1 teaspoon dill

1 teaspoon thyme

1 teaspoon oregano

2 green onions (aka scallions)

olive oil

1 lb fresh Catfish

Preheat oven to 350 F. Rub catfish with a little olive oil, place in a oven-proof pan, such as pyrex, etc, and sprinkle the top with oregano & thyme. Cook for about 15 minutes, checking regularly depending on your oven.

Grill scallions in a flat cast iron skillet on medium with a bit of olive oil for about 6 or 7 minutes, turning so they brown evenly, sprinkle with dash of salt.

Mix the cabbage, carrot and onion in a large bowl with Greek yogurt, a tablespoon of olive oil, agave and vinegar, add salt & pepper to taste, add dill, put this salad onto the middle of your plate in a nice flat circle.  Place the Catfish on this bed, and the grilled scallions on the catfish and serve!