2 1/2 to 3 c. cooked black beans
1 red bell pepper, seeded and cut into 1/4 inch dice
3 scallions, cleaned and sliced into 1/4 inch rounds
2 ripe plum tomatoes, seeded and cut into 1/4 inch dice
6 tbsp. olive oil
3 tbsp. lemon juice
5 tbsp. chopped fresh cilantro
1 tsp. coarse black pepper
3/4 tsp. salt

Combine all ingredients in a medium size bowl. Toss gently. Reserve.

ROASTED PEPPERS:

6 med.-sized red bell peppers, cut in half lengthwise and seeded
2 tbsp. lemon juice
1 tsp. coarse black pepper

1. Preheat broiler. Place peppers, skin side up on broiler pan 2 to 3 inches from flame. Broil until outer skins are black.

2. With tongs, place peppers in a brown paper bag. Close top securely and allow to steam. Remove in 15-20 minutes; peel off skin.

3. Place peppers in a shallow dish. Drizzle with lemon juice and sprinkle with black pepper. Reserve.

SCALLIONS AND ASSEMBLY:

1/2 c. olive oil
18 scallions, cleaned
1 tsp. coarse black pepper
1 tsp. dried thyme
1 tsp. chopped fresh parsley

1. Place olive oil in a large skillet over medium heat.

2. Add scallions and cook, turning with tongs, until just wilted. While cooking, sprinkle with pepper and thyme. Remove from skillet. Add parsley and reserve.

3. Arrange roasted peppers and black beans on 6 plates. Proceed with catfish.

CATFISH:

6 catfish fillets (2 - 2 1/2 lbs.)
1 c. milk
1 c. cornmeal
1 c. all-purpose flour
1/2 tsp. cayenne pepper
Salt and pepper to taste
1/2 lb. unsalted butter
2 tbsp. chopped fresh cilantro

1. Rinse catfish with cold water. Pat dry.

2. Pour milk into glass pie dish.

3. Mix cornmeal, flour, cayenne, salt and pepper in a second pie dish.

4. Dip catfish fillets in milk, then coat in the cornmeal mixture.

5. Melt butter in large skillet over medium heat, or use 2 medium skillets. Cook fish until golden on both sides.

6. Place a hot catfish fillet on each of the 6 plates with peppers and beans. Garnish with scallions and chopped cilantro over each fillet. Serve immediately.