Catfish With Shrimp Salsa Food

CATFISH WITH SHRIMP SALSA

Steps:

• In a small bowl, combine the Cajun seasoning, cumin and coriander; rub over catfish fillets. In a large skillet, fry fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until vegetables are tender. Add the corn, tomatoes and shrimp; cook and stir for 4-5 minutes or until corn is tender. Stir in Cajun seasoning and hot pepper sauce. Serve with catfish.

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

BLACKENED CATFISH

Steps:

• Combine first 5 ingredients in a small bowl. Sprinkle both sides of the fish with the paprika mixture.
• Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

GRILLED CATFISH WITH HOMEMADE SALSA

Steps:

• Sprinkle catfish with garlic salt and pepper.
• Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
• Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
• HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
• Chill to store.
• Serve over catfish fillets, hot off the grill.

SPICY CATFISH

Steps:

• Combine garlic, salt, black and red peppers, paprika and oil in a small bowl. Press pepper mixture onto catfish.
• Place fillets in a baking pan and broil until opaque in the center, 6 to 8 minutes.

CATFISH-BAKED WITH SHRIMP SAUCE RECIPE - (3.5/5)

Steps:

• Preheat oven to 350 degrees. Saute onion, bell pepper, garlic and celery in butter until clear and soft. Add mushroom soup and a little milk to get the consistency you want. Not too thick but definitely not runny. When bubbly, add shrimp. Remove from heat. Arrange catfish fillets in a buttered casserole dish. Season fish then top each fillet with shrimp mixture. Bake at 350 for 30-45 mins covered with aluminum foil. Remove foil and bake for 10 more mins.

CAJUN CATFISH WITH FRUIT SALSA

Steps:

• Brush both sides of fillets with butter; sprinkle with Cajun seasoning. Place on a broiler pan; broil 6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. , For salsa, in a small bowl, combine the remaining ingredients. Serve with fish.

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.