Time 20m Yield 8 Number Of Ingredients 5 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.
Time 35m Yield 4 servings. Number Of Ingredients 13 Steps:
In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.
Time 1h Yield 6 , 6 serving(s) Number Of Ingredients 15 Steps:
Melt butter in wide frying pan or dutch oven over medium heat; add onion, celery, green pepper, and garlic. Cook until soft (about 7 minutes); add tomatoes, lemon zest and juice, Worcestershire, paprika, bay leaf, salt, thyme and Tabasco. Cook, stirring occasionally, for about 15 minutes until sauce is slightly thickened. Press fish pieces down into sauce; spoon some of the sauce over the top of fish. Cover pan and simmer gently until fish flakes readily when prodded in thickest portion with a fork. For a 1 1/2 inch-thick piece of fish (measured in thickest portion), allow 15 minutes. To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.
Time 20m Yield 8 Number Of Ingredients 5 Steps:
Pat catfish dry; spread a layer of mustard over the surface. Place cracked black pepper onto a plate; press coated catfish into the pepper so it is well covered. Heat olive oil and butter in a large skillet over medium-high heat. Fry catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Time 1h10m Yield 12 catfish, 3 serving(s) Number Of Ingredients 3 Steps:
- Prepare creole sauce as directed.
- Preheat oven to 375 degrees.
- Place the catfish in a baking dish sprayed with the non stick spray. Add the creole sauce and bake uncovered for20 minutes or until fish springs back to the touch.
- When ready to serve, remove the fillets to a warmed platter and pour the sauce over them. Garnish with chopped parsley. yeild:12 oz fish. Serving: 3 oz catfish with about 1/2 cup sauce. Creole Sauce. 1/2 tblsp olive oil. 1/2 cup tomatoes , peeled and diced. 1/4 cup onions, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup green bell pepper, finely chopped. 1 tsp garlic , finely minced. Creole Seasonings:. 3/4 tsp fresh oregano, finely chopped. 1/2 tsp fresh thyme, finely chopped. 1/8 tsp white pepper. 1/8 tsp black pepper. 1/8 tap red pepper. 1/8 tsp paprika. 3/4 cup chicken broth. 1 tblsp tomato paste.
- Heat oil in a large skillet over medium heat. Add the tomatoes, onions, celery, bell peppers, garlic, and seasonings stirring to combine. Cook until onions are trandlucent, about 5 minutes.
- Stir in the stock and tomato paste and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Yield: 1 1/2 cups. Serving: 1/4 cup. Chicken Stock Recipe Follows.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.
