Name: Cornmeal-Crusted Catfish with Collards and Creole Mustard Vinaigrette
Yield: 4 Servings
Ingredients: 1 tablespoon minced shallot; 1 tablespoon red wine vinegar; 1 1/2 tablespoons Creole mustard; 1 1/2 teaspoons drained capers; 1 teaspoon honey; 2 tablespoons canola oil; 2 tablespoons extra-virgin olive oil; 1 cup whole milk; 1 large egg; 1 cup cornmeal; 2 tablespoons all purpose flour; 1 1/2 teaspoons coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 4 6- to 7-ounce catfish fillets; 1 pound collard greens; 1/4 cup (1/2 stick) butter; 1 large garlic clove, thinly sliced; 4 teaspoons fresh lemon juice; 1/4 cup canola oil

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