CATFISH FILLETS IN WHITE WINE SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
- Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
- Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
- Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams
CATFISH FILLETS IN WHITE WINE AND MUSHROOM SAUCE
This recipe comes from an old copy of "Cooking with Craig Clairborne and Pierre Franey". In my opinion, an elegant preparation without too much fuss. I don't have access to catfish myself, but use tilapia with excellent results. Basa or any other fine white fish fillet could be substituted.
Provided by FlemishMinx
Categories Catfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400°F.
- Wash fish fillets and pat dry; rub the bottom of a baking dish large enough to hold the fillets in one layer with 1 TBS of the butter.
- Arrange the fish in the baking dish then pour the wine over the fish.
- Scatter the mushrooms over all then salt and pepper to taste.
- Place in the oven and bake for 10 minutes.
- Meanwhile, melt the remaining 4 TBS butter in a saucepan and add the flour, using a whisk to blend completely, then add the milk and cook until thickened and smooth, whisking all the while (this should go pretty quickly!).
- After the fish have baked for 10 minutes, remove pan from the oven and very carefully pour the liquid into the white sauce (get as much of it as you can but it isn't necessary to get every last drop).
- Bring the contents of the saucepan once again to the boil, then reduce heat and simmer for 5 minutes, stirring as needed to prevent sticking (I whisk just about constantly).
- After this time, remove from heat and stir in the lemon juice, then pour the contents over the fish.
- Return fish to oven and bake an additional 10 minutes.
- To serve, sprinkle parmesan and parley over the top of each serving.
Nutrition Facts : Calories 355.2, Fat 23.1, SaturatedFat 9.7, Cholesterol 104.5, Sodium 191.6, Carbohydrate 5.2, Fiber 0.5, Sugar 0.9, Protein 27.6
SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE
Steps:
- Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes. Transfer the fish to paper towels to drain and keep it warm, covered.
- In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.
CATFISH FILLETS WITH MUSHROOM CREAM SAUCE
This is a company worthy recipe! Tons of taste and smacking lips. Any firm white fish will work here. Haddok,Cod Talapia, Scrod,Orange Roughy etc.
Provided by Koechin Chef
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to broil.
- Salt and pepper fish on both sides. Set aside.
- Combine butter, oil and garlic in small saucepan over low heat until butter is melted.
- Saute the mushroom in medium size skillet in 1/2 of the butter/oil mix.
- Remove from heat and add the Booze. :-) Return to heat and cook until it becomes a glaze.Add the tomatoes, Thyme and cream. Simmer for 10 minutes until it thickens.
- Add salt and pepper to taste. (remember the fish is already salted and peppered).
- In another skillet heat the remaining butter/oil mixture.
- Saute the fish in it for 3-4 minute on each side. Just until cooked through. (thicker fillet will take longer).
- Transfer the fish to broiler proof dish and spoon the sauce over it. Sprinkle with the cheese and broil until cheese melts.Yum! :-).
Nutrition Facts : Calories 907.6, Fat 70.5, SaturatedFat 32.1, Cholesterol 223.9, Sodium 450.3, Carbohydrate 10.4, Fiber 2.2, Sugar 4.5, Protein 40.3
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.
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE
Steps:
- Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
- Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.
BAKED SWORDFISH IN A WHITE WINE SAUCE
Baked swordfish in a white wine sauce.
Provided by jtate
Categories Swordfish Recipes
Time 1h25m
Yield 2
Number Of Ingredients 4
Steps:
- Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
- Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 16.9 g, Cholesterol 43.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 118.5 mg, Sugar 5.2 g
CAJUN CATFISH SUPREME
Steps:
- Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
- In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
- In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
- Bake at 375 degrees F (190 degrees C) for 30 minutes.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g
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