Catfish Provencale Food

SWORDFISH PROVENCAL

Steps:

• For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.
• Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

CATFISH PROVENCALE

Steps:

• Dust catfish fillets with flour, shaking off excess.
• Set aside on a wax paper-lined baking sheet.
• Heat peanut oil in a large skillet over medium-high heat.
• Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork.
• Place the fillets on a serving platter and keep warm.
• In the same skillet, mix tomatoes, olives, garlic, oregano, tarragon and thyme.
• Stir the wine and cornstarch in a small bowl until combined.
• Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
• Spoon the sauce over the fillets, sprinkle with parsley and serve.

CATFISH IN PROVENCAL PACKAGES

Steps:

• Preheat the oven to 350 degrees F.
• Cut 4 pieces of parchment paper into 1-foot squares and place on a flat surface (may use aluminum foil if desired.) In the center each piece, lay down a piece of catfish. Divide the remaining ingredients among the servings. Fold in the edges of the parchment paper and seal tightly to form a bundle. Rub the top of the parchment with a little olive oil to prevent the paper from scorching in the oven. Place packages on baking sheet and bake until the packages puff and fish is opaque, about 15 minutes. The potatoes and tomatoes should be very soft.
• Transfer packages to plates. Allow each guest to open his or her own package at the table. Serve with lemon wedges.

BAKED FISH PROVENCAL

Steps:

• Preheat oven to 450'F.
• Arrange fillets in 8x8x2" square baking dish.
• Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
• Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
• Simmer,stirring occasionally, 8 minutes.
• Spoon sauce over fish.
• Bake in preheated 450'F.
• oven for 10-15 minutes or until cooked through.