PAN SEARED CAT FISH WITH RED ROASTED RED PEPPER LIME SAUCE AND TOASTED SUNFLOWER SEEDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat.
- Season both sides of fish with salt and freshly ground black pepper.
- Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
- In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.
- Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.
BAKED CATFISH FILLETS
These are sooo yummy! They taste almost like fried catfish because of the cornmeal, and come out nice and crispy on the outside and soft on the inside. The ranch dressing adds a real zing, too!
Provided by Christina P.
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
- Spray a glass baking dish with Pam or olive oil.
- Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
- Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading.
- Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
- Bake at 425 for 10 to 12 minutes per side.
- Serve with lemon wedges for garnish.
Nutrition Facts : Calories 284.4, Fat 12.5, SaturatedFat 3.4, Cholesterol 138.3, Sodium 327, Carbohydrate 12.1, Fiber 0.9, Sugar 0.2, Protein 29.1
SEARED CATFISH CREOLE
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.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
SESAME CRUSTED CATFISH WITH GEECHEE PEANUT SAUCE AND SAUTEED OKRA
Steps:
- Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.
- Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
- Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.
- Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.
- Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.
SESAME SEED CATFISH FILLETS
The sesame seeds and sesame oil in these catfish fillets imparts an appealing oriental flavor to them. The recipe is from the R.S.V.P. section in a November 1986 issue of a Bon Appetit magazine. It was requested from Orchids restaurant in Cincinnati, Ohio. Serve with rice and an oriental vegetable stir-fry.
Provided by Leslie in Texas
Categories Catfish
Time 41m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease baking pan or spray with cooking spray.
- Mix crumbs,sesame seeds and parsley on large plate.
- Mix flour,salt and pepper on another plate.
- Dip fillets in flour, then egg; roll in breadcrumbs, coating completely.
- Heat vegetable oil and 2 teaspoons sesame oil in large skillet over high heat.
- Add fish in batches (do not crowd) and cook 1 minute on each side.
- Drain on paper towels and transfer to prepared pan.
- Bake until fish is just opaque, about 10 minutes.
- Transfer to heated plates.
- Heat remaining sesame oil in small saucepan until almost smoking; pour over fish and serve immediately.
Nutrition Facts : Calories 777.5, Fat 47.3, SaturatedFat 8.1, Cholesterol 202.1, Sodium 528.5, Carbohydrate 44.1, Fiber 3.7, Sugar 2.7, Protein 42.5
SESAME DILL FISH
Crispy fillets are a snap to make. A grocery store special on fish motivated me to adapt a recipe for pork into this quick-cooking dish. -Linda Hess, Chilliwack, British Columbia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the bread crumbs, sesame seeds, dill and salt. Place yogurt in another bowl. Dip fillets in yogurt; shake off excess, then dip in crumb mixture., Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts : Calories 394 calories, Fat 28g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
SESAME-CRUSTED CATFISH WITH SWEET-AND-SOUR SAUCE
Make and share this Sesame-Crusted Catfish With Sweet-And-Sour Sauce recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the catfish, heat one inch of oil in a large, heavy skillet over medium heat. While oil is heating, rinse catfish fillets and pat nearly dry with paper towels.
- Place sesame seeds in shallow dish. Press fillets into sesame seeds- Fully coat on both sides.
- Place fillets in the hot oil and cook for 3 to 4 minutes on each side or until flaky- Drain on paper towels.
- Spoon sauce over fillets. Garnish with chopped green onions.
- For the sweet-and-sour sauce, in a mixing bowl combine and dissolve the first 5 ingredients and keep nearby.
- Heat a small but heavy saucepan over high heat until hot and then add the oil.
- When oil is hot, add the garlic and ginger and stir for 10 to 12 seconds- Do not brown.
- Add the bowl of liquids to the saucepan of garlic and ginger and heat until bubbling. Stir in the cornstarch mixture- Stir until sauce thickens.
Nutrition Facts : Calories 375.4, Fat 21.9, SaturatedFat 4.3, Cholesterol 79.9, Sodium 262.4, Carbohydrate 14.7, Fiber 2.3, Sugar 8.1, Protein 30.1
SESAME-SEED FISH FILLETS
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the fish fillets in a dish and add the lemon juice and Worcestershire sauce. Turn the fillets in the mixture and let stand until ready to cook.
- Put the beaten egg, milk, salt and pepper in a flat dish and stir to blend. Put the sesame seeds and cheese in a separate dish and blend.
- Put the flour in a third dish.
- Lift the fillets one at a time and, using the fingers, wipe off much, but not all, of the marinating liquid. Dip the fillets one at a time in flour to coat well. Dip the pieces into the egg mixture to coat on both sides. Dip in the sesame seed mixture to coat well.
- Heat the oil and butter in a skillet and add the fish fillets (it may be necessary to cook the fish in two steps if the skillet is not large enough, but the amount of oil and butter indicated should be sufficient). Cook two minutes and turn carefully with a pancake turner or spatula. Cook about two minutes on the second side.
- If all the fillets have not been cooked, add a second batch to the skillet and continue cooking in the same manner. Transfer the fillets to a warm platter. Pour the pan fat over all. Garnish with lemon wedges.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 411 milligrams, Sugar 2 grams, TransFat 0 grams
OVEN BAKED ALMOND CRUSTED CATFISH FILLETS
I can't remember where I got this recipe but I've been making it for several years now. This is real easy to make.
Provided by Catnip46
Categories Weeknight
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven rack slightly above the middle of the oven and preheat to 500.
- Cut the catfish fillets into serving size pieces.
- Place the milk in a bowl and whisk the egg into it.
- Add the Cajun spice, minced onion and black pepper to the milk/egg mixture.
- In a separate flat dish, mix the bread crumbs and the sliced almonds. Dip the fish pieces into the seasoned egg wash, then coat them with bread crumb/almond mixture.
- Place the coated catfish fillets on a well greased (olive oil or similar oil) flat baking pan.
- Pour the melted butter evenly over the fillets.
- Place the baking pan on rack and bake for 10-12 min or until fish flakes easily. It is better not to over-cook fish.
Nutrition Facts : Calories 586.2, Fat 34.4, SaturatedFat 12.1, Cholesterol 205.9, Sodium 554, Carbohydrate 24.6, Fiber 2.8, Sugar 2.6, Protein 43.4
CRISPY CATFISH FILLETS
This recipe can also be used for other kinds of fish. It's lowfat, and I got it from Cooking Light Magazine several years ago.
Provided by Chef PotPie
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Combine dressing and egg whites, whisk well.
- Combine cornmeal, parmesan, flour, pepper and salt in shallow dish.
- Pat fish dry, dip in egg mixture and dredge in cornmeal mixture.
- Place fish on a baking sheet coated with cooking spray.
- Bake 8-12 minutes each side until lightly browned and fish flakes easily.
- Serve with lemon wedges.
MUSTARD-DILL CATFISH FILLETS
Make and share this Mustard-Dill Catfish Fillets recipe from Food.com.
Provided by JackieOhNo
Categories Catfish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Coat shallow baking dish with nonstick cooking spray. Pat fish dry with paper towels. Sprinkle fillets with lemon pepper; place in shallow baking dish. Bake 8-10 minutes or until fish flakes easily with a fork.
- Meanwhile, melt butter in medium skillet over medium heat. Add shallot and mustard seed; cook and stir 2 minutes. In small bowl, stir mustard and cornstarch into broth. Add broth mixture to skillet; cook and stir until thickened. Stir in dill. Drizzle sauce over fillets and serve.
Nutrition Facts : Calories 184.9, Fat 10.3, SaturatedFat 3.4, Cholesterol 69.9, Sodium 275.9, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 18.5
GRILLED CATFISH FILLETS
Make and share this Grilled Catfish Fillets recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place fillets in a large resealable plastic bag; add salad dressing.
- Seal bag; refrigerate for 1 hour, turning occasionally.
- Drain and discard marinade.
- Combine remaining ingredients; mix well.
- Grill fillets, covered, over medium-hot coals for 3 minutes on each side.
- Brush with sauce.
- Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.
WAY TOO EASY SESAME FISH FILLETS
Easy, quick fish. Not good for salmon or tuna. It is best with thin fillets like bream, whiting or catfish. Sometimes I add grated fresh ginger to the oil prior to adding the fish.
Provided by omeomy 2
Categories Australian
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in pan over med-high.
- Pat dry the fillets (prevents soggy fish).
- Fry fillets 2-3 minutes and turn over for another 2-3 minutes, or until done to your taste.
- Add soy sauce and sesame oil and gently turn to coat both sides.
- Place on serving platter, pour hot oil/soy from pan over fish, scatter with sesame seeds and then scatter scallions.
Nutrition Facts : Calories 461.3, Fat 11.3, SaturatedFat 1.7, Cholesterol 198, Sodium 451.1, Carbohydrate 2, Fiber 0.8, Sugar 0.4, Protein 83.3
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