Catfishmasala Recipes

Steps:

• Cut the fish into 2" pieces.
• Peel the onion and cut into 1/4" slices. Cut the pepper and tomato in half and remove and discard seeds and stems. Cut the pepper and tomato into 1/2" pieces and set the veggies aside.
• Put 1 tablespoons of the oil into a large frying pan or wok and begin heating over medium-high heat.
• Add the fish and cook for 5 minutes, stirring occasionally. Remove from heat and transfer the fish and any liquid to a bowl.
• Add the remaining oil to the pan and begin heating over medium-high heat. Add the onion, tomato and bell pepper and cook about 5 minutes, stirring occasionally, or until veggies begin to soften. Add the spices and mix well.
• Return the partly cooked fish to the pan and stir gently so it is covered with sauce. Turn the heat down to medium, cover and cook for 5 minutes.
• Serve immediately or set aside until ready to eat, then reheat briefly.

Steps:

• In a large saucepan, saute the onion, celery and green pepper in butter until tender, about 10 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, mushrooms, cayenne and salt; bring to a boil. Add catfish., Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. Serve with hot rice and garnish with sliced green onions if desired.

Steps:

• Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

Steps:

• Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
• Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
• *We like Laxmi brand. Available at Indian markets and Kalustyan's (212-685-3451).

Steps:

• Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
• In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
• Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.