Catfish With Herbed Lemon Cream Recipes

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.

Steps:

• 1. Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.
• 2. Reserve 1 teaspoon seasoning mixture.
• 3. Heat oil in heavy large nonstick skillet over medium-high heat.
• 4. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.
• 5. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.
• 6. Transfer fish to 2 plates.
• 7. Stir lemon juice into same skillet, scraping up browned bits.
• 8. Stir in reserved 1 teaspoon seasoning mixture.
• 9. Whisk in remaining 5 tablespoons cream.
• 10. Boil until slightly thickened, about 1 minute.
• 11. Season sauce with salt and pepper.
• 12. Spoon sauce over fish.

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.

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.