Catfish With Green Olives Food

CATFISH WITH GREEN OLIVES

Steps:

• Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.
• Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet.
• Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.

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.

FISH BAKED WITH OLIVES, PARSLEY AND GARLIC: TAGINE

Steps:

• Preheat the oven to 400 degrees F.
• Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
• Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside.
• Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
• Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous.

MEDITERRANEAN CATFISH

Steps:

• Heat olive oil in large skillet over medium heat.
• Add bell pepper, onion and garlic, and saute for 2-3 minutes, or until vegetables are tender.
• Add chicken broth, tomatoes, oregano, basil and black pepper; bring to a boil and cook for 2 minutes.
• Reduce heat to medium-low.
• Place catfish fillets in the sauce, cover, and simmer for 7-9 minutes, or until the fish flakes easily with a fork.
• Individual fillets with sauce may be served over a bed of cooked rice.

TUNISIAN-STYLE CATFISH NUGGETS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the egg into a shallow bowl with a tablespoon of water. Place the bread crumbs in a shallow bowl. Dip the fish pieces into the beaten egg and then into the crumbs until well coated. Fry the catfish nuggets in batches, about 1 minute on each side. Drain on paper towels and set aside.
• Heat the olive oil in a skillet or Dutch oven over medium heat. Stir in the onion and bell pepper strips; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Coarsely crush the anise seed. Add the anise seed, tomato paste, and chopped tomatoes to the skillet and cook, stirring frequently, until the tomato paste has darkened and the tomatoes have softened, about 5 minutes.
• Chop the lemon wedge, peel and all, into five pieces. Stir the lemon wedge and crushed garlic into the tomato mixture and cook for 1 minute more. Mix in 1 cup water, salt and pepper, cayenne pepper, brown sugar, and olives. Bring the sauce to a boil and simmer for 20 minutes. Stir in more water if the sauce gets too thick. Gently stir in the catfish nuggets, and simmer for an additional 10 minutes.

GREEK CATFISH

Steps:

• Preheat oven to 350ºF.
• Grease a shallow baking pan with olive oil and place the catfish fillets in the pan.
• Sprinkle with 1 teaspoon each of salt and pepper.
• In a small bowl, mix the spinach, feta cheese, oregano, butter, green onions, and remaining salt and pepper until well incorporated.
• Top each catfish fillet evenly with an equal amount of the spinach mixture.
• Bake at 350ºF for 15 to 20 minutes, or until the fish flakes easily with a fork.
• Serve immediately.

FRIED CATFISH WITH PEPPER-WRAPPED SCALLIONS

Steps:

• In a skillet or deep fryer, heat oil to 450 degrees.
• Butterfly the catfish by slicing the belly lengthwise. Slice the meat away from the tail and spread the flesh apart, making sure that it is attached to the spine.
• Prepare the garnish by slicing the chili pepper crosswise into eight circles 1/8 inch thick, discarding the seeds. Place a scallion stalk through each pepper circle, and make four 1/2-inch cuts into the ends of the scallions so the ends feather.
• Place the cilantro on a serving platter.
• Place the fish in the hot oil and quickly lower the flame so the oil is at 250 degrees. Cook the fish for approximately 5 to 6 minutes, or until golden.
• When the fish is done, turn up the flame so the oil is 450 degrees and continue frying the fish for one minute.
• Remove the fish from the pan, drain on paper towels and place on top of the cilantro.
• In a separate small saucepan, place a tablespoon of the oil just used for cooking the fish, and add the soy sauce, sugar and sesame oil. Heat until it begins to bubble, and pour sauce over the fish. Surround the fish with scallion bundles and serve.

SPICY CATFISH WITH BELL PEPPERS AND ONIONS

Steps:

• Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.

CATFISH ÉTOUFFéE

Steps:

• Heat oil in a large skillet over medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.
• Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
• Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.