Instructions: Cook the pasta in a large pot of boiling water until just tender. Drain and keep warm in an oven on the lowest setting.

While pasta cooks, combine the flour and mustard in a shallow bowl. Dredge the catfish in the flour; shake off the excess.

In a large nonstick pan over medium high heat, warm the oil. Add the catfish, cover and cook for 6 to 8 minutes, turning once. Transfer to a plate and keep warm. Add the peas, carrots, scallions and garlic to the frying pan. Saute for 2 minutes. Add the soy sauce and mix well.

Add the pasta, toss well, cover and cook for 2 minutes. Transfer to a serving platter. Top with the catfish. Sprinkle with the sesame seeds.

Prep: 15 mins; cook: 15 mins.

Variations: firm white fish, such as perch, flounder, or orange roughy.

NOTES : Fresh catfish is firm when cooked, yet tender with a delicate flavor that combines well with other foods. This dish pairs the fish with snow peas, carrots and pasta.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.