Sauteed Catfish In Garlic And Mushrooms Recipes

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:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

Steps:

• Place a skillet over medium heat and add the sesame oil, garlic, and ginger. Add the mushrooms and cook and stir for 8 to 10 minutes, or until the mushrooms begin to caramelize. Add the soy sauce and then sprinkle with the sugar. Continue to cook for 3 to 5 minutes to dissolve the sugar. Add the red pepper flakes and serve.

Steps:

• Preheat oven to 450 degrees F and place oven rack in upper third of oven.
• To make the stuffing, in a large skillet heat butter and oil over medium heat.
• Add shallots and saute until softened, not brown, about 2-3 minutes.
• Add mushrooms and saute until tender and most liquid has evaporated, 5-8 minutes.
• Add wine and stir until almost all evaporated.
• Sprinkle mushrooms with flour and stir well to incorporate, 2-3 minutes.
• Raise heat to high, toss in the spinach and add cream to skillet cooking to a boil, stirring constantly until thickened.
• Remove from heat and stir in lemon juice, cayenne, cashews and salt.
• Mix well, as the mixture will be somewhat thick, taste, and adjust salt if necessary, keeping in mind that if you are using salted cashews you may need less salt.
• Butter or spray a baking dish and divide stuffing into two separate mounds and top each with a catfish fillet.
• Sprinkle fillets with breadcrumbs if using, then drizzle with melted butter.
• Bake in upper third of oven for 15-20 minutes, until fish flakes easily around the edges.
• Serve with lemon wedges.

Steps:

• Heat small pot of water to boiling. Meanwhile, remove thorns from cactus leaf by scraping with knife, then chop. Add to boiling water and boil for 15 minutes. Drain and set aside.
• Heat grease in large skillet over medium heat. Add catfish in single layer, then add garlic and onion and cook until fish is white all the way through, flipping halfway (5-10 minutes). Remove from pan and set aside.
• Add mushrooms to pan and saute for about 7 minutes, until almost done to your liking. Add spinach and cactus, blending well and return catfish to pan. Turn off heat and let the residual heat finish cooking the spinach.
• Serve with lemon wedges.

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! :-).

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.

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

Steps:

• Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
• Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.

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.

Steps:

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.