CATFISH WITH LEMON/BUTTER SAUCE
I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. -Rita Futral, Ocean Spring, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.
Nutrition Facts : Calories 379 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
CATFISH PICCATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.
SOUTHERN PECAN CATFISH
I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. -Mary Ann Griffin, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. , In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.
Nutrition Facts : Calories 633 calories, Fat 59g fat (24g saturated fat), Cholesterol 122mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.
CATFISH WITH PARSLEY SAUCE
Catfish is abundant here in Mississippi and a staple on most menus. I was pleased when I first came across this recipe. I hope you enjoy it as much as we do.-Lee Bailey, Belzoni, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate. , Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary. , Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 491 calories, Fat 41g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 742mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 15g protein.
CATFISH AND POTATOES WITH SALSA VERDE
Salsa verde - the parsley and caper sauce traditionally served with meat and fish - adds a welcome kick to potatoes, too. In season, sliced tomatoes will also benefit from the sauce. Add them to the plate, and you'll have a complete meal.WINE RECOMMENDATIONOnce one of the most popular of all Italian whites, Verdicchio is better than ever these days. Sip it with this dish and discover how the wine's tangy character complements both fish and pungent sauces FISH ALTERNATIVES In place of the catfish, you can use swordfish,salmon, halibut, or tuna steaks, or mahimahi or mackerel fillets-really almost any fish you can grill.
Provided by Witch Doctor
Categories Catfish
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/4 teaspoon of the salt and 1/8 teaspoon pepper in a blender. Pulse to chop. With the machine running, add 7 tablespoons of the oil in a thin stream to make a smooth puree.
- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain.
- Light the grill or heat the broiler. Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, 3 to 4 minutes longer.
- TO SERVE:Drizzle some of the salsa verde over the fish and potatoes. Serve the remaining salsa verde alongside.
Nutrition Facts : Calories 552.8, Fat 39.5, SaturatedFat 6.6, Cholesterol 76.4, Sodium 805, Carbohydrate 21.5, Fiber 3.1, Sugar 1.1, Protein 28.1
OVEN-FRIED CATFISH WITH RéMOULADE SAUCE
Categories Sauce Fish Bake Quick & Easy Mardi Gras Mayonnaise Cornmeal Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make fish:
- Preheat oven to 500°F with rack in middle.
- Brush a baking pan with 2 tablespoons oil.
- Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
- Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
- Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
- Make rémoulade while fish bakes:
- Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.
PAN SAUTEED CATFISH FILLETS WITH PARSLEY-PECAN SAUCE
Make and share this Pan Sauteed Catfish Fillets With Parsley-Pecan Sauce recipe from Food.com.
Provided by LMillerRN
Categories Catfish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour, cayenne pepper and salt in a shallow dish or on a piece of wax paper. Dredge each catfish fillet in the flour mixture, shaking off excess. Set aside on a wax paper-lined baking sheet.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat until the butter is foaming but not brown. Add three of the fillets and cook for about 4 minutes or until lightly browned. Turn the fillets and spread some of the Parsley-Pecan Sauce over the top and cook for 2 minutes. Cover the pan and cook for about 2 minutes longer or until fish flakes easily when tested with a fork and sauce is melted. Using a spatula, place catfish on an oven-proof platter.
- Add the remaining tablespoon of oil and tablespoon of butter to the skillet and cook the remaining fillets as directed above, coating them with the sauce. Reheat the catfish on the platter by briefly placing them under the broiler just before serving, if necessary.
- For Parsley-Pecan Sauce: Place parsley in a food processor and coarsely chop, turning the machine on and off, and scraping down sides of bowl. Add olive oil, pecans, garlic, Parmesan and Romano cheeses and butter and process until mixture makes a smooth paste. Season with salt to taste. Store sauce, tightly covered, in the refrigerator.
Nutrition Facts : Calories 745, Fat 51.2, SaturatedFat 13.4, Cholesterol 122.5, Sodium 1999.1, Carbohydrate 35.6, Fiber 2.9, Sugar 0.9, Protein 35.6
SPICY CORNMEAL-CRUSTED CATFISH
Serve this fish with tartar sauce as a main dish or also delicious served as a sandwich. Easy preparation. Prep time includes refrigeration time. From Eating Well Magazine.
Provided by Bev I Am
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
- Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
- Stir in remaining ingredients.
- Keep refrigerated.
- Makes 1/2 cup.
- Preheat oven to 500°F.
- Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
- Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
- Coat a baking sheet with cooking spray.
- Place the fish on baking sheet and lightly coat the fish with cooking spray.
- Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
- Serve immediately with tartar sauce and lemon wedges.
- Makes 4 servings.
CATFISH IN SPICY TOMATO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
- Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.
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