Catfish With Savory Strawberry Sauce Food

CATFISH WITH SAVORY STRAWBERRY SAUCE

Catfish with Savory Strawberry Sauce image

From Arlington, Virginia, Heather Sapp writes, "Friends and family will love the delicate balance between spicy and sweet in this entree. Serve it with red beans and rice to complete the Cajun theme."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 catfish fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot pepper sauce
1/4 cup strawberry spreadable fruit
2 tablespoons red wine vinegar
1 tablespoon seafood cocktail sauce
3/4 teaspoon reduced-sodium soy sauce
1/2 teaspoon grated horseradish
1 garlic clove, minced
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon olive oil

Steps:

Sprinkle catfish with salt, pepper and hot pepper sauce; set aside. In a small saucepan, combine the spreadable fruit, vinegar, seafood sauce, soy sauce, horseradish and garlic. Cook over low heat until heated through, stirring occasionally., Meanwhile, in a large resealable plastic bag, combine flour and cornmeal. Add catfish, one fillet at a time, and shake to coat. In a large nonstick skillet, cook fillets in oil over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with strawberry sauce.

Nutrition Facts : Calories 350 calories, Fat 17g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 309mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

SOUTHERN FRIED CATFISH

Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories Catfish Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Steps:

In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
Heat oil in deep fryer to 365 degrees F (185 degrees C).
Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g

CATFISH ÉTOUFFéE

Catfish Étouffée image

Bring the flavors of New Orleans home with this Mardi Gras-worthy catfish étouffée. Served over cauliflower rice instead of white rice, for more fiber and fewer calories.

Provided by lkb

Categories Etouffee

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 (14.5 ounce) can diced tomatoes
¼ cup low-sodium chicken broth
1 ½ tablespoons Louisiana-style hot sauce
½ teaspoon dried thyme, crushed
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds catfish, cut into 6 pieces
2 tablespoons chopped fresh parsley
3 cups cooked riced cauliflower
¼ cup sliced green onion

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.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 12.5 g, Cholesterol 53.5 mg, Fat 11 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 2.4 g, Sodium 392.9 mg

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