CATFISH BAKED IN FOIL
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.
- Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.
- Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice.
Nutrition Facts : Calories 429, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 219 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 31 grams
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
BAKED CATFISH
Steps:
- Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.
SAUTEED CATFISH IN GARLIC AND MUSHROOMS
Make and share this Sauteed Catfish in Garlic and Mushrooms recipe from Food.com.
Provided by MRED511
Categories Catfish
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Prepare catfish fillets by squeezing lemon on the and the salt and the pepper,.
- preheat the skillet,.
- pour the minced garlic in the skillet and saute until slightly brown, then pour the mushrooms in also, then lay the fillets on the skillet and cook until slight brown also, pour the garlic and the mushrooms over and cover for about 5 minutes.
- serve and enjoy.
Nutrition Facts : Calories 353.6, Fat 25.8, SaturatedFat 4.7, Cholesterol 74.7, Sodium 1250.5, Carbohydrate 7.5, Fiber 3, Sugar 0.3, Protein 26.1
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
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
BAKED FISH WITH MUSHROOM WINE SAUCE
This is a delicious baked fish recipe for two with a light topping that adds great flavor. Cod, orange roughy or any other white fish works well in this recipe.
Provided by Chris from Kansas
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
- Place fish in 1-qt.
- casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
- If desired, sprinkle with parsley just before serving.
CATFISH ETOUFFEE
This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!
Provided by Melissa
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
- In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
- Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
- Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 31 g, Cholesterol 55 mg, Fat 10.1 g, Fiber 1.7 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 889.9 mg, Sugar 3 g
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 OR ANY FIRM WHITE FISH WITH PECAN SAUCE
Although the original recipe calls for catfish, I've found you can use any firm, white fish in this recipe. Originally posted by Cynthia Holliday in Be Our Guest cookbook, but I've changed it a bit. The 2 hour soaking time is not included in prep or cook time.
Provided by breezermom
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
- Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
- Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
- Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
- Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.
FRIED CATFISH NUGGETS
Steps:
- Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
- Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 26.3 g, Cholesterol 53.3 mg, Fat 21.9 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 3.8 g, Sodium 898.3 mg, Sugar 0.1 g
SKILLET CATFISH
It only takes three ingredients to whip up this tasty dish! Combine salad dressing with relish for a quick tartar sauce if you're tight on time. -Kim Hardison, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a shallow dish, combine cornbread mix and seafood seasoning. Add catfish, one fillet at a time, and turn to coat., In a lightly oiled large nonstick skillet, cook fillets in batches over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 344 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 657mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein.
QUICK CATFISH FILLETS
Steps:
- In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
- Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 299 calories, Carbohydrate 8.4 g, Cholesterol 84 mg, Fat 17.4 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 213.7 mg
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