Ingredients
4 U.S. farm-raised catfish fillet
1 cedar plank
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt to taste
1 cup cooked Riceland Long-Grain White Rice
1/2 cup chopped green onion
3/4 cup chopped pecans
1/3 cup chopped red onion
1/2 cup light mayonnaise
1/2 cup light sour cream
4oz cream cheese, softened
1/2 teaspoon cayenne pepper
Preparation
1. Lightly season catfish with chili powder, garlic and salt. Place fillets on cedar plants and smoke on the grill until flaky.
2. Mash fillets with fork.
3. Blend in cooked rice and next 7 ingredients; salt to taste.
4. Mound in serving dish and refrigerate until chilled. Serve with grilled crostini.
Adapted 2001 Riceland Rice Cook-Off Best Hors d'oeuvre by Annette Teague, Weiner, Arkansas