Garlic Lime Catfish Food

LIME BROILED CATFISH

Steps:

• Melt butter in a small saucepan. Stir in the lime juice, salt if desired, pepper and garlic powder. Remove from the heat and set aside. , Place fillets in a shallow baking pan. Brush each fillet generously with lime-butter sauce. Broil for 5-8 minutes or until fish flakes easily with a fork. , Remove to a warm serving dish; spoon pan juices over each fillet. Garnish with lime slices and parsley if desired.

PAN SEARED CAT FISH WITH RED ROASTED RED PEPPER LIME SAUCE AND TOASTED SUNFLOWER SEEDS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season both sides of fish with salt and freshly ground black pepper.
• Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
• In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.
• Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.

GARLIC LIME CATFISH

Steps:

• Mix first 7 ingredients in a small bowl. (I mix 4 times the amount and keep it in a shaker bottle). Sprinkle liberally on fillets. Take a piece of waxed paper or plastic wrap and press the seasoning into both sides of the fish.
• Dredge the fish in the flour, shaking off excess flour.
• Heat oil in large nonstick skillet on medium high heat. Wait until oil shimmers in the pan, then place the catfish into the oil. You should hear the sound of frying. Set a timer 4 minutes.
• After 4 minutes, flip the fillets, possibly using 2 spatulas, and cook for another 2 minutes.
• Take the fillets out putting them on a plate. Set aside.
• Add the crushed garlic and vegetable stock to the skillet. Scrape up any brown bits. Add the butter in small pieces, stirring until each piece has melted, before adding the next. Add the lime juice and continue to cook down until the sauce reduces and thickens to your likeness. Remove the garlic (or not).
• Return the fish, and any accumulated juices back to the pan. Do not cover the top of the fish with sauce. When fish flakes easily, remove from pan and serve.

CARAMEL COATED CATFISH

Steps:

• Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
• Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.

FRIED CATFISH WITH CHIVE-GINGER SAUCE

Steps:

• Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
• Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.

GRILLED CATFISH TACOS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub catfish fillets with 1 tablespoon lime juice and season with salt, black pepper, garlic powder, paprika, cumin, and coriander. Spray both sides of each fillet with cooking spray.
• Grill catfish on the preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
• Combine sour cream, lime juice, cilantro, and chipotle peppers for crema until well blended; set aside.
• Combine red cabbage, onion, and cilantro in a large bowl and squeeze lime juice over it. Drizzle with oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
• Wrap corn tortillas in a damp paper towel. Heat in a microwave until warm, about 1 minute.
• Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, slaw, Monterey Jack cheese, tomato, avocado, and green onions.

LIME BROILED CATFISH WITH MANGO SALSA

Steps:

• In a saucepan over medium heat melt margarine.
• Stir in lime juice, salt, pepper, and garlic powder; mix well.
• Remove from the heat and set aside.
• Place fillets in an ungreased shallow baking dish,
• Generously brush each fillet with the lime butter sauce.
• Broil for 5-8 minutes or until the fish flakes easily with a fork.
• Remove to a warm serving dish spoon pan juices over each fillet.
• Top with peach salsa. Garnish with lime slices.
• Salsa:.
• In medium bowl stir together all ingredients. Cover and chill for at least 1 hour.

BAKED GARLIC CATFISH

Steps:

• Preheat over to 375°F.
• Dredge filets in butter.
• Dredge filets in bread crumbs.
• Dredge filets in minced garlic; sprinkle with seasoning salt.
• Spay small casserole dish add filets and bake covered with foil for 25 minutes.
• Uncover and broil for 3 or more minutes, depending on if ya want them crispier.
• Good served with rice and veggie of your choice.