Creole Catfish With Veggies And Basil Cream Food

CATFISH CREOLE

Steps:

• In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

CREOLE BROILED CATFISH

Steps:

• Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
• Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
• Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
• Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

CREOLE CATFISH WITH VEGGIES AND BASIL CREAM

Steps:

• Melt 2 tbsp butter in large skillet over medium high heat. Add corn, onions, bell peppers; saute' until tender. Stir in salt and pepper; remove veggies and keep warm.
• Combine flour, cornmeal, and creole seasoning in large shallow dish; dip fillets in buttermilk, dredge through flour mixture.
• Melt remaining 1 tbsp butter with oil in skillet over medium-high heat. Cook fillets in batches until golden both sides (2 to 3 minutes). Remove and arrange on plates with veggies.
• Add cream to skillet, stirring to loosen any particles on the bottom of the pan. Add chopped basil and cook, stirring often, 2 minutes.
• Serve fillets with sauce and garnish with basil.

CREOLE CREAMED CATFISH

Steps:

• Salt and pepper the fillets with black pepper and a very light pinch of cayenne pepper. Place them in a heat-proof dish with a cover. Mix 3 tablespoons of butter, the shallots, tomato sauce, 1 cup of the cream, the lemon juice and white wine. Pour this mixture over the fish, cover, and let it simmer slowly for about 20 minutes, or until the fillets flake easily. Lift the fish onto a warm platter. Add the other cup of cream and the parsley to the sauce, and bring to a boil. Let it cool until the sauce thickens; then pour over the fish.