Quick ideas for catfish filets?!
p.s. No flour or anything fried.
Answers: I have some frozen pre-package catfish filets that I have never tried before. What can I do with them?
p.s. No flour or anything fried.
Do you like it spicy? If so, this is similar to a Brazilian fish dish that's great for filets like this. I don't measure too much, but here goes:
Marinate the filets in some fresh lime juice while you're working on the sauce.
Thinly slice an onion, chop about 1tbsp jalapeno (to taste)and seed and chop a tomato. Chop some cilantro. Cut up another lime into wedges. Open a can of tomato paste, chicken broth and another can of shaken, unsweetened coconut milk. Make some rice.
In about a tbsp of oil, saute the onion until soft. Add 1/2 to a whole can of the tomato paste and cook until it coats the onions well. Add the chicken broth 1/2 to a whole can (depending on how many you will be feeding), and 1/2 to a whole can of coconut milk. Lower heat to a simmer, add the jalapeno, the fish fillets - including the lime juice - and spoon sauce over the fish and let it cook about 10 minutes or until done. Add tomatoes and cilantro, stir and serve. Garnish with additional cilantro, chopped tomatoes and jalapeno if desired. It's very good! If you have Thai curry paste, try using some of that instead of jalapeno. If you're not into heat, just leave the spice out, the lime juice and coconut milk is a great sauce for the fish, and it's terrific over rice.
You just put the no no on the best way to make catfish!!
You could bake it with some cajun seasoning and top it with lemon slices.
Best is breaded and fried!!
Here's my recipe for steamed tilapia fillets, but you can easily substitute catfish.
STEAMED TILAPIA FILLETS
Court-bouillon (see recipe below)
1 lb. tilapia fillets
Lemon juice as needed
Salt and pepper to taste
Paprika to taste
Couple sprigs of thyme and/or parsley
Bring the court-bouillon to a boil. While it’s heating sprinkle the fish with some lemon juice and then salt, pepper and paprika. Place the fish in the steamer, add the herbs on top, cover, and steam three to five minutes or until done. Spoon some of the remaining court-bouillon over the fish as a sauce. If you have room in the same pan, are using stackable steamers, or in another steamer, place some broccoli sprinkled with lemon, lemon-pepper seasoning, and salt for a tasty no-fat side dish.
COURT-BOUILLON
2 cups water
6 oz. white wine
Juice of one lemon
1 onion, chopped
1 stick celery, chopped
2 garlic cloves, chopped
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon salt
2 bay leaves
Fresh thyme
Fresh parsley
Bring all of the ingredients to a boil; simmer for eight- to ten minutes and strain. You can use the court-bouillon as poaching or steaming liquid for a wide variety of seafood, vegetables or chicken.
http://www.foodforthoughtonline.net/
______________________________________
wrap in foil with garlic and lemon pepper and grill them.
cajun & catfish just go together....fry it! while your at it make some hush puppies too.
The only other way Ive really enjoyed catfish besides being deep fried is in an asian hotpot dish.
Typically its cooked in low heat in a small pot with lots of herbs and spices.
The meat is firm so it doesn't fall apart like other fish.
Try looking up "catfish hotpot" on google or yahoo. You should be able to find a good recipe.
very quick. Williams and Sonoma has a great blackened rub, just rub on both sides of the fillet and cooked in a hot pan with some olive oil. Done.
Put some cajun seasoning on them and blacken in a cast iron skillet.