LEMON BUTTER CURRY CATFISH
My mom once owned a stake in a catfish farm called Delta Pride. It stalled and sputtered and eventually went belly-up (excuse the pun). But we did get some great catfish recipes along the way, like this one from The Catfish Institute. Cheap, easy and good! The buttery, lemony rice is irresistible!
Provided by fluffernutter
Categories Catfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fish and pat dry, then cut into bite-size pieces. Arrange in a well-greased baking dish and season with salt and pepper.
- Stir together the rice, onion, and curry powder and spread over the fish. Top with lemon slices and dot with butter.
- Bake at 350 degrees until fish flakes easily, about 25 to 35 minutes. Uncover for the last few minutes for any moisture to evaporate. Sprinkle with parsley and serve.
Nutrition Facts : Calories 533.9, Fat 29, SaturatedFat 11.4, Cholesterol 137, Sodium 783.7, Carbohydrate 28, Fiber 0.8, Sugar 0.4, Protein 37.8
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.
ROAST FISH WITH CURRY BUTTER
Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.
Provided by Chris Morocco
Categories Bon Appétit Dinner Fish Pescatarian Healthy Potato Roast Curry Fennel Ginger Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35-40 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.
- Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350°F and bake fish until flesh easily flakes apart with a fork, 12-15 minutes.
- Serve vegetables and fish with mint scattered over.
CATFISH WITH HERBED LEMON CREAM
Categories Milk/Cream Fish Broil Lemon Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
- Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.
LEMON PEPPER CATFISH
Steps:
- Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
- In a large frying pan, melt margarine over medium-high heat.
- Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 50.2 g, Cholesterol 229.6 mg, Fat 34.9 g, Fiber 1.9 g, Protein 32.7 g, SaturatedFat 7.6 g, Sodium 645.3 mg, Sugar 1.5 g
BROILED FISH WITH LEMON CURRY BUTTER
Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
- Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 8 grams, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams
SHELLI'S LEMON PEPPER CATFISH
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. Stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more.
- Place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. Transfer catfish to a plate and pour remaining lemon juice sauce on top. Sprinkle with remaining brown sugar.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 35.5 g, Cholesterol 62.8 mg, Fat 12.5 g, Fiber 1.2 g, Protein 13.3 g, SaturatedFat 4.8 g, Sodium 309.1 mg, Sugar 30.5 g
LEMON-PEPPER CATFISH
Nothing beats a late supper of grilled catfish after a hard day's work. It's a favorite of our family during the summertime. -Regina Rosenberry, Greencastle, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 150 calories, Fat 14g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 494mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
STEAMED LEMON CATFISH WITH VEGETABLES AND RICE
Everyone laughs at me because I think hospital food is good. Well, it's good if it's hot and it really depends on what it is. This is one of my favorite things the hospital fixes. I was surprised in the best way the first time I was served this. It was deeelish! Thanks to my dietitian, I can make this at home. Evidentially, she does too because the recipe was already scaled down for me!
Provided by Redneck Epicurean
Categories Catfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt the butter and saute the rice until golden brown. Stir in the water and seasoning packet, heat until boiling. Cover, reduce the heat, and simmer 10 minutes.
- Add the frozen vegetables and heat till boiling, stirring occasionally.
- Place the fish fillets on top of the veggie-rice mixture. Sprinkle with the lemon-pepper seasoning, lemon juice, and parsley.
- Reduce the heat and cover; let steam about 10 minutes or until the fish flakes when forked and the vegetables are tender.
Nutrition Facts : Calories 205.4, Fat 14.4, SaturatedFat 5.7, Cholesterol 68.5, Sodium 104.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 17.7
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