Ginger-curry catfish Posted on February 12, 2011February 12, 2011 by Mark Lundegren Delicious pan-Asian sauté of catfish, red onion, parsnip, bell pepper, and pea pods with chopped redleaf, cucumber, and grape tomatoes…garnished with slivered almonds, parsley, marjoram, coriander, lemon, paprika, and black pepper… Share this post!EmailPrintMoreFacebookTwitterLinkedInPinterestRedditTumblrLike this:Like Loading... Related