catfish recipies

Discussion in 'The BOC Diner' started by JERMSQUIRM, Jul 21, 2008.

  1. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Ran across this one...looks good:

    Bengali Fish Curry

    Ingredients

    Spice mix:
    2 teaspoons coriander seeds
    1 teaspoon cumin seeds
    2 dried hot red chiles
    2 whole cloves
    2 green cardamom pods
    1 (1-inch) cinnamon stick

    Fish:
    2 1/4 pounds catfish fillets, cut into 1 1/2-inch pieces
    3/4 teaspoon ground turmeric
    1/2 teaspoon salt
    2 tablespoons canola oil, divided

    Sauce:
    3/4 cup finely chopped red onion
    1 teaspoon grated peeled fresh ginger
    1 garlic clove, minced
    1 bay leaf
    1/4 cup water
    1 teaspoon salt
    1/2 teaspoon sugar
    1 cup plain whole milk yogurt
    Preparation
    To prepare spice mix, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.

    To prepare fish, combine catfish, turmeric, and 1/2 teaspoon salt in a large bowl; toss well. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of fish; cook 5 minutes or until fish is lightly browned and flakes easily when tested with a fork (do not overcook). Remove from pan. Repeat procedure with remaining fish and oil.

    To prepare sauce, add onion to pan; sauté 5 minutes or until tender. Add ginger, garlic, and bay leaf; sauté 2 minutes. Add ground spice mix; cook 2 minutes. Stir in water, 1 teaspoon salt, and sugar. Remove pan from heat; gradually stir in yogurt. Cook over low heat 5 minutes, stirring constantly. Return fish and accumulated juices to pan. Cook over low heat 5 minutes or just until heated. Discard bay leaf.
    Yield

    6 servings (serving size: 1 cup)
     

  2. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Catfish Fajitas

    Ingredients

    1 pound catfish fillets, cut into 8 strips
    2 teaspoons fajita seasoning
    2 teaspoons olive oil
    1 cup sliced red bell pepper
    1 cup sliced green bell pepper
    1 cup sliced onion
    1 tablespoon chopped pickled jalapeño peppers
    1 teaspoon bottled minced garlic
    1/2 cup chopped plum tomato (about 2)
    1 tablespoon low-sodium soy sauce
    4 (8-inch) fat-free flour tortillas
    1/2 cup bottled pico de gallo
    Preparation
    Sprinkle both sides of fish evenly with fajita seasoning. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Add bell peppers and next 3 ingredients (through garlic) to pan; cook for 3 minutes, stirring occasionally. Add tomato; cook for 2 minutes. Stir in soy sauce; cook 1 minute. Add the fish; cook 1 minute or until thoroughly heated. Remove from heat.

    Warm tortillas according to package directions. Spoon about 1 cup fish mixture down center of each tortilla; top each serving with 2 tablespoons pico de gallo. Serve immediately.
    Yield

    4 servings (serving size: 1 fajita)
     
  3. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Buffalo-Style Catfish Strips with Ranch Dressing

    Ingredients

    2 tablespoons all-purpose flour
    1 teaspoon garlic powder
    1 teaspoon paprika
    1/2 teaspoon onion powder
    1/2 teaspoon salt
    1/8 teaspoon ground red pepper
    2 large egg whites, lightly beaten
    1 1/2 cups coarsely crushed cornflakes
    1 pound catfish fillets, cut into 1/2-inch-thick strips
    Cooking spray
    1/3 cup hot sauce (such as Crystal)
    1 teaspoon hot pepper sauce (such as Tabasco)
    1/2 teaspoon Worcestershire sauce
    1 tablespoon butter
    1/2 cup fat-free ranch dressing
    4 celery stalks, cut into 1/4 x 3-inch sticks
    4 carrots, cut into 1/4 x 3-inch sticks
    Preparation
    Preheat oven to 400°.

    Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes.

    Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

    Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with ranch dressing, celery, and carrots.
    Yield

    8 servings (serving size: about 2 ounces fish, 1/2 celery stalk, 1/2 carrot, and 1 tablespoon dressing)
     
  4. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Hobo Fish Dinner

    Ingredients

    Cooking spray
    1 teaspoon salt-free lemon-herb seasoning (such as Mrs. Dash)
    1/2 teaspoon salt
    1/2 teaspoon dried dillweed
    4 small baking potatoes, thinly sliced
    3 cups thinly sliced onion (about 2 medium)
    1 cup thinly sliced carrot (about 2 medium)
    4 (6-ounce) catfish fillets (or any firm white fish)
    Preparation
    Preheat oven to 450°.

    Coat 1 side of 4 (18-inch) squares of heavy-duty aluminum foil with cooking spray.

    Combine seasoning, salt, and dillweed. Layer potato, onion, and carrot slices evenly in centers of coated foil squares. Sprinkle evenly with seasoning mixture. Place fish over vegetables. Fold foil over fish and vegetables; crimp edges to seal. Place packets on a baking sheet. Bake at 450° for 30 minutes. Serve immediately.

    Tip: Toss together a salad while the fish bakes and dinner is ready as soon as the fish comes out of the oven.

    Yield

    4 servings (serving size: 1 packet)
     
  5. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Manhattan-Style Fish Chowder

    Ingredients

    2 tablespoons butter
    2 3/4 cups chopped onion
    1 cup chopped carrot
    3/4 cup chopped celery
    3 garlic cloves, minced
    1/4 cup tomato paste
    1 cup dry white wine
    2 cups chopped peeled red potato
    2 cups water
    1 tablespoon chopped fresh or 1 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 (8-ounce) bottles clam juice
    1 (28-ounce) can diced tomatoes, undrained
    1 bay leaf
    2 pounds catfish fillets, cut into 1-inch pieces

    Preparation
    Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; sauté 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 30 minutes.

    Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
    Yield

    6 servings (serving size: 2 cups)
     
  6. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Caribbean Fish Packets

    Ingredients

    4 (6-ounce) catfish fillets
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 to 1/2 teaspoon Cajun seasoning
    2 medium-size yellow squash, sliced
    1 medium-size red bell pepper, cut into strips
    4 teaspoons butter or margarine
    4 teaspoons grated lime rind
    4 teaspoons fresh lime juice
    4 teaspoons chopped fresh parsley
    1 (2-ounce) package sliced almonds, toasted
    Preparation
    Tear off 4 (18- x 12-inch) heavy-duty aluminum foil sheets.

    Place a fillet in center of each foil sheet; sprinkle evenly with salt, pepper, and Cajun seasoning. Top evenly with squash and bell pepper; dot with butter. Sprinkle evenly with lime rind and remaining ingredients.

    Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.

    Grill, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until fish flakes easily.

    Yield

    4 servings