Mild catfish gets a boost of texture from the whole-wheat breadcrumbs that coat the fish and the Swiss chard gets a jolt of flavor from a dash of vinegar.
Mild catfish gets a boost of texture from the whole-wheat breadcrumbs that coat the fish and the Swiss chard gets a jolt of flavor from a dash of vinegar.
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On February 19, 2010, 4:43 pm spm said:
Mild catfish gets a boost of texture from the whole-wheat breadcrumbs that coat the fish and the Swiss chard gets a jolt of flavor from a dash of vinegar.