Pepper Seared Catfish With Mushrooms Pine Nuts And Pancetta Recipes

Steps:

• Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
• Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

Steps:

• Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
• In a large frying pan, melt margarine over medium-high heat.
• Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.

Steps:

• Preheat oven to 325°F.
• Cut each catfish fillet into 2 portions.
• Season with salt and cracked black pepper.
• In a medium sauté pan heat the olive oil over medium-high heat.
• When the oil is hot, place the catfish pepper side down.
• Sear each side for 1- 2 minutes.
• Remove and place on a metal oven-proof dish and place in the oven for 3- 4 minutes or until no pink shows.
• In the reserved pan, sauté the mushrooms for about 2- 3 minutes or until golden brown and crispy.
• Add the shallots and garlic and sauté for 15- 25 seconds.
• Add the pine nuts, pancetta, lemon juice, fresh herbs, salt and pepper.
• Adjust seasonings to taste.
• Place the mushroom ragout (mixture) on a warm plate.
• Top with the catfish.
• Serve with grilled asparagus and sweet potato.

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.

Steps:

• Preheat oven to 350.
• Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
• Grind 1/4 cup of pine nuts and reserve remaining for garnish.
• Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
• Dredge fillets in the pine nut mixture.Set aside.
• Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
• Sprinkle fillets with whole pine nuts and serve.

Steps:

• Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.

Steps:

• Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
• Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
• Serve over rice or noodles.