Re: [CH] Request for Catfish Rec.
Christopher E. Eaves (cea260@airmail.net)
Mon, 02 Feb 1998 14:38:06 -0600
Ben Holm wrote:
>
> Does anyone out there have any good, hot catfish recipes.
> I like catfish a lot, and it is on sale this week at my grocery store
> (Wegmans for those of you in western NY), but I don't have any
> recipes for it.
4 more
* Exported from MasterCook *
Catfish with Spicy Orange Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
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1/2 c Orange juice
1 tb Hoisin sauce
2 tb Soy sauce
1/4 c Sherry
1 t Grated fresh ginger
2 Green onions, chopped
1 lb Catfish fillets
In a small bowl or measuring cup, combine the orange juice, hoisin
sauce, soy sauce, sherry and ginger. Mix well. Add the onions. Spray
a large, non-stick skillet with vegetable oil spray. Heat over high
heat until hot. Add the fish fillets and cook for 1 minute on each
side. Add sauce and boil 1 minute. Turn fillets and boil 2 minutes
longer. Remove fish to a serving platter. Boil sauce 1 minute longer,
until it is reduced and slightly thickened. Pour over fish.
Columbus Ledger-Enquirer
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* Exported from MasterCook *
Grilled Catfish With Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 catfish fillets
1/2 teaspoon garlic salt
1/2 teaspoon pepper
***FRESH HOMEMADE SALSA***
3 medium tomatoes -- chopped
1/4 cup chopped onion
2 medium jalapeno peppers -- chopped
2 tablespoons white wine vinegar
1 teaspoon salt
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 about five minutes per
side or until fish flakes easily.
In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt.
Stir well. Let stand at room temperature for about 30 minutes before
serving. Chill to store. Makes 3 cups. Serve over catfish fillets hot
off the grill.
Serve with grilled potato and vegetable kabobs and Mexican cornbread.
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* Exported from MasterCook *
Fish With Potato Crust And Red Pepper Sauce
Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Fish (Ocean)
Amount Measure Ingredient -- Preparation Method
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4 Fish fillets - (6 to 8 oz ea)
(such as pompano, catfish, sea bass,
grouper or lemon fish)
2 tablespoons Bayou Blast -- see * Note
4 teaspoons Dijon-style mustard
2 cups Grated potatoes, preferably by hand using
the large holes on grater
1 teaspoon Salt
Feshly-ground black pepper
1/2 cup Olive oil
Red Pepper Sauce -- see * Note
4 tablespoons Snipped fresh chives -- for garnish
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Red
Pepper Sauce” recipes which are included in this collection.
Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon
mustard on each fillet, and top with 1/2 cup of the grated potatoes,
packing them down with a spatula; sprinkle each potato crust with 1/4
teaspoon of the salt and 2 turns of the pepper-mill.
Heat oil in 2 non-stick skillets over high heat, using 1/4 cup oil
per skillet. Using a spatula, gently slide 2 fillets into each skillet,
crust side up, taking care to keep crust intact. Fry 2 minutes, then
quickly and carefully flip fillets; fry crust side down until
golden-brown, 2 to 3 minutes.
To serve, pour Red Pepper Sauce onto each warmed plate and top with 1
fillet, crust side up; sprinkle with chopped chives.
This recipe yields 4 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
>From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-08-1997
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* Exported from MasterCook *
Catfish With Dijon Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish And Seafood Meat, Miscellaneous
Sauces And Preserves Canning, Preserving,
Drying
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Catfish Fillets -- thawed
3 Tablespoons Melted Butter -- or Margarine
1 Teaspoon Worcestershire Sauce
1 Teaspoon Lemon Pepper
-----Dijon Sauce-----
1/2 Cup Sour Cream
1 Tablespoon Dijon Mustard
1 Teaspoon Worcestershire Sauce
-----Garnish (Optional)-----
Lemon Twists
Rinse fillets and blot dry. Combine butter, Worcestershire Sauce,
and Lemon Pepper; mix. Brush both sides of fillets with butter
mixture and place on a sheet of heavy-duty foil or in a well-greased
hinged fish basket. Grill over medium-hot coals for 5-8 minutes;
turn fillets and grill another 5-8 minutes or until fish flakes
easily when tested with a fork. Combine sour cream, Dijon Mustard,
and Worcestershire Sauce. Heat 45 seconds in microwave or until
warm. Serve 2 tablespoons sauce over each catfish fillet and garnish
with lemon twists.
Oven Method:
Broil 6-inches from heat for 10-12 minutes or until fish flakes easily
when tested with a fork; turning once.
Yield: 4 Servings.
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* Exported from MasterCook *
Catfish Mexican Style
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Fish And Seafood
Amount Measure Ingredient -- Preparation Method
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4 Catfish Fillets
1 16 Oz. Jar Picante Sauce
6 Oz. Monterey Jack Cheese Grated -- (6 to 8)
Place 4 catfish fillets in a microwave dish.
Cover leaving a vent. Microwave on high for 10 minutes
rotating dish occasionally. Uncover and sprinkle with
grated cheese. Microwave uncovered for 30 seconds or
until cheese is melted.
Serves 4.
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* Exported from MasterCook *
Catfish Frangelico
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 5 Oz. Catfish Fillets -- (5 to 8)
3 Oz. Cooking Oil -- to saute
2 Cups Flour
1 Cup Pecan Halves
1 Oz. Frangelico Liquor
1 Oz. White Wine
1 Teaspoon Lemon Juice
2 Cups Heavy Cream
Salt -- to taste
Cayenne Pepper -- to taste
1/2 Stick Butter
-----Egg Wash-----
2 Eggs
1/2 Cup Milk
Place saute pan on medium high heat and add cooking oil.
Dip catfish fillets in egg wash and then into white flour.
Saute in hot oil until nicely browned (3-5 min.) Reserve
fillets to warm pan for holding. Saute pecans in remaining
oil for about 1 minute. Deglaze pan with Frangelico liquor.
Add white wine and lemon. Bring to a boil. Add cream
and return to a boil, reduce this by half, season to taste with
salt and cayenne pepper. Add butter and swirl pan slowly
over burner until all butter is incorporated. Do not boil after
adding butter. Place 1 catfish fillet on each of four plates
and spoon 1/4 of sauce over each fillet.
Yield: 4 servings.
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* Exported from MasterCook *
Catfish Caribbean
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
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2 Tablespoons Margarine -- low-fat
1/4 Cup Green Pepper -- chopped
4 Tablespoons Chopped Onion
1/4 Cup Toasted Almonds -- chopped (optional)
1/2 Cup Fresh Bread Crumbs
1/4 Teaspoon Oregano
4 Tablespoons Fresh Lime Juice
1 Tablespoon Chopped Coriander -- (or parsley)
1/2 Teaspoon Salt
4 Catfish Fillets
2 Cups Water
2 Cloves Garlic -- crushed
1 Bay Leaf
1 Teaspoon Red Pepper Flakes
Lime Peel
Melt margarine in skillet. Add green pepper and 2 tablespoons
onion. Saute until onion is transparent. add almonds, bread crumbs,
oregano, one tablespoon lime juice, coriander and salt; mix well.
Spoon filling down center of each catfish fillet. Roll up and secure
with toothpicks. In shallow baking pan, combine remaining 2
tablespoons onion, water, garlic, bay leaf, red pepper and remaining
3 tablespoons lime juice. Place catfish in pan. Bake 400 F. oven
for 30-35 minutes, basting occasionally until catfish flakes easily.
Remove catfish to serving platter. Garnish with strips of lime peel.
Serves 4.
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Serving Ideas : Serve with corn and steamed baby carrots.