Catfish Fillets In Ginger Sauce Food

CATFISH IN GINGER SAUCE

Steps:

• In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender. , In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil. , Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.

QUICK CATFISH FILLETS

Steps:

• In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
• Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

ASIAN GINGER CATFISH

Steps:

• Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes.
• Stir soy sauce into the broth mixture; add catfish fillets. Spoon broth over the fillets. Place cover on the pot, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes more. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve.

CAMBODIAN GINGER CATFISH

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
• Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

CORNMEAL CATFISH WITH AVOCADO SAUCE

Steps:

• Place the first five ingredients in a food processor; process until blended. , In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in cornmeal mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add catfish in batches; cook 4-5 minutes on each side or until fish flakes easily with a fork. Top with avocado sauce and chopped tomato.

WHITE FISH FILLETS WITH GINGER AND SOY

Steps:

• In a 12 inch sauté pan (or a skillet with high sides), heat the vegetable oil. Add the ginger and cook until sizzling, about 30 seconds.
• Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat.
• Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and garnish with shredded scallions.

CATFISH FILLETS IN WHITE WINE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
• Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
• Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
• Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

MARINATED CATFISH FILLETS

Steps:

• Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.

SKILLET-GRILLED CATFISH

Steps:

• In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.

CATFISH FILLETS IN GINGER SAUCE

Steps:

• In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
• Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
• In a small bowl, combine cornstarch and water; blend until smooth.
• Add in broth, soy sauce, vinegar and cayenne; mix well.
• Stir into onion mixture.
• Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
• Place catfish in a microwave-safe 3 quart dish.
• Pour sauce over catfish.
• COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.

BAKED FISH IN SOY GINGER SAUCE

Steps:

• Pre-heat oven to 425°F.
• Place fish fillets in a 13 X 9 inch baking dish.
• Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
• Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
• Keep these apart, you will be using them separately.
• Slice the ginger into matchstick-size pieces.
• From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
• Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
• In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
• Heat the oil in a small non-stick skillet.
• Add the scallion strips and the ginger and cook until golden (just a few minutes).
• Give the soy mixture a good stir, then add to the skillet.
• Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
• Remove fish from oven and onto serving plates.
• Serve sauce over the fish.

CATFISH FILLETS IN WHITE WINE AND MUSHROOM SAUCE

Steps:

• Pre-heat oven to 400°F.
• Wash fish fillets and pat dry; rub the bottom of a baking dish large enough to hold the fillets in one layer with 1 TBS of the butter.
• Arrange the fish in the baking dish then pour the wine over the fish.
• Scatter the mushrooms over all then salt and pepper to taste.
• Place in the oven and bake for 10 minutes.
• Meanwhile, melt the remaining 4 TBS butter in a saucepan and add the flour, using a whisk to blend completely, then add the milk and cook until thickened and smooth, whisking all the while (this should go pretty quickly!).
• After the fish have baked for 10 minutes, remove pan from the oven and very carefully pour the liquid into the white sauce (get as much of it as you can but it isn't necessary to get every last drop).
• Bring the contents of the saucepan once again to the boil, then reduce heat and simmer for 5 minutes, stirring as needed to prevent sticking (I whisk just about constantly).
• After this time, remove from heat and stir in the lemon juice, then pour the contents over the fish.
• Return fish to oven and bake an additional 10 minutes.
• To serve, sprinkle parmesan and parley over the top of each serving.

BAKED CATFISH FILLETS WITH HORSERADISH SAUCE

Steps:

• Arrange fish on baking pan sprayed with nonstick cooking spray.
• Sprinkle with lemon juice.
• In small bowl beat egg whites until soft peaks form.
• Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
• Spoon some of mixture on top of each fillet.
• Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh.
• Meanwhile in small saucepan melt butter.
• Blend in flour until smooth.
• Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper.
• Cook and stir over medium heat until mixture is bubbly and slightly thickened.
• Serve over fish.

BAKED CAJUN CATFISH

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.

CATFISH FILLETS WITH MUSHROOM CREAM SAUCE

Steps:

• Set oven to broil.
• Salt and pepper fish on both sides. Set aside.
• Combine butter, oil and garlic in small saucepan over low heat until butter is melted.
• Saute the mushroom in medium size skillet in 1/2 of the butter/oil mix.
• Remove from heat and add the Booze. :-) Return to heat and cook until it becomes a glaze.Add the tomatoes, Thyme and cream. Simmer for 10 minutes until it thickens.
• Add salt and pepper to taste. (remember the fish is already salted and peppered).
• In another skillet heat the remaining butter/oil mixture.
• Saute the fish in it for 3-4 minute on each side. Just until cooked through. (thicker fillet will take longer).
• Transfer the fish to broiler proof dish and spoon the sauce over it. Sprinkle with the cheese and broil until cheese melts.Yum! :-).

SIMPLE SAUTEED FISH WITH GARLIC

Steps:

• Rinse the fish fillets and blot dry with a paper towel. Season with salt and pepper.
• Heat butter in wide sauté pan over medium low heat. Once butter has begun to foam, place the fish into the pan.
• Add garlic. Sauté 1 minute without disturbing the fish.
• Tilt the pan toward you and using a spoon, ladle the garlic butter over the fish. Continue to sauté while basting the fish for 2-3 minutes.
• Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
• Uncover pan, and continue basting fish with butter until it is just cooked through, another minute or two.
• Add 3 tablespoons of parsley and turn off the heat.
• Transfer fish onto a platter or individual plates. Tilt pan and spoon butter sauce evenly over fillets.
• Sprinkle with remaining tablespoon parsley and lemon juice.

THIN-CUT CATFISH WITH SPILLWAY SAUCE

Steps:

• Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
• Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
• Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
• Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
• In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
• Serve the catfish with the Spillway Sauce on the side.
• Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.

FRIED CATFISH WITH CHIVE-GINGER SAUCE

Steps:

• Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
• Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.

CORNMEAL-CRUSTED CATFISH FILLETS

Steps:

• Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.