Greek Salad with Catfish

Description
A catfish recipe.

Ingredients

 * 2 cups water
 * 2 tablespoons lemon juice
 * 1/2 pound U.S. Farm-Raised Catfish fillets
 * 1 pound fresh spinach, torn
 * 1 cup Calamata or ripe olives, pitted and halved
 * 1/4 cup sliced green onions
 * 2 medium tomatoes, chopped
 * 8 ounces feta cheese, cubed
 * 1/2 cup olive oil
 * 1/4 cup lemon juice
 * 1/4 cup white wine vinegar
 * 2 cloves garlic, minced
 * 1 tablespoon chopped fresh oregano (or 1/2 teaspoon dried oregano, crumbled)

Directions
1. Bring water and lemon juice to a boil in a large skillet over medium-high heat. Add catfish fillets and return to a boil; reduce heat to medium-low. Cover and simmer gently for 5 to 7 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, remove fillets from water and place on a platter to cool slightly. Cut into bite-size pieces. Cover and chill.

2. Toss spinach, olives, green onions and tomatoes in a large bowl. Add feta cheese and catfish pieces. Mix olive oil, lemon juice, vinegar, garlic and oregano in a small bowl using a wire whisk until well combined. Pour dressing over salad and toss until well coated.