Steamed Lemon Catfish With Vegetables And Rice Food

LEMONY FISH OVER VEGETABLES AND RICE

Steps:

• In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
• Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

TANGY LEMON CATFISH

Steps:

• In a shallow bowl, combine the lemon juice, garlic, salt and oregano; add fillets. Turn to coat; refrigerate, covered, 30-60 minutes, turning several times., Drain and discard marinade. In a shallow bowl, combine cornmeal and flour. Coat fillets with cornmeal mixture. In a skillet, cook fillets in oil and butter for 5 minutes on each side or until fish is golden brown and flakes easily with a fork. , Combine the tartar sauce ingredients in a bowl. Serve with fish.

STEAMED FISH WITH LIME AND CHILE

Steps:

• In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
• Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.
• Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.

LEMONY STEAMED FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

STEAMED LEMON CATFISH WITH VEGETABLES AND RICE

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.

STEAMED GINGER FISH & VEGETABLES

Steps:

• Place a bamboo basket over a saucepan of boiling water. (I used my metal steamer from my saucepans as I have no bamboo steamer).
• Line base with baking paper and top with fish.
• Sprinkle with ginger and lemon juice.
• Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
• Serve with vegetables & rice.

STEAMED FISH AND VEGETABLES FOR ONE

Steps:

• Place fish in a 15-inch x 12-inch piece of heavy-duty foil.
• Add the vegetables and sprinkle with lemon juice, parsley, lemon pepper and dill.
• Fold foil over and fold in edges twice, forming a pouch.
• Place on a baking sheet.
• Bake at 450 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork.
• Carefully open pouch to allow steam to escape.

CATFISH STIR-FRY

Steps:

• Cut catfish fillets into 2 x 3/4 inch strips.
• In a bowl, add the lemon juice and soy sauce; stir to combine.
• Add the fish strips to the bowl and let marinate for 20 minutes.
• Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
• Add carrots to wok; stirfry for 2 minutes.
• Add the next 7 ingredients and stirfry for 2 minutes.
• Transfer vegetables to a plate or bowl and set aside.
• Add 1 tablespoon oil to wok and let get hot.
• Drain fish and reserve marinade.
• Add fish to wok and stirfry for 2 minutes or until fish flakes.
• Transfer vegetables back to wok.
• Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
• Stirfry on low heat for 2 minutes or until thickened and bubbly.
• Serve over hot cooked rice.

GINGER AND LEMON STEAMED VEGETABLES

Steps:

• Lay the ginger evenly over the bottom of a steamer basket. Top with layers of the snap peas, zucchini, carrot, bell pepper and mushrooms. Sprinkle with the lemon zest.
• Place the salt, sesame seeds, parsley and red pepper flakes in a resealable plastic bag and lightly smash the seasonings with the back of a knife until coarse; set aside.
• Fill the steamer base with about 2 inches of cold water and add the lemon juice. Bring to a simmer, place the steamer basket on top and cover. Steam the vegetables until fork-tender; about 4 minutes.
• Transfer the steamed vegetables to a serving platter, sprinkle with the seasoned salt and drizzle with olive oil.

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.