Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Bayou Blackened Catfish
Famous Authors (View All Authors)
Fishandseafood - Bayou Blackened Catfish Post by :salesbooster Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1306

Click below to download : Fishandseafood - Bayou Blackened Catfish (Format : PDF)

Fishandseafood - Bayou Blackened Catfish

Yogurt-Green Onion Sauce:
1/2 cup nonfat plain yogurt
2 tbsp green onion, finely chopped
1/8 tsp salt

Catfish:
1 lb catfish fillets, about 3/4" thick
2 tbsp cajun spice mix
1 tsp vegetable oil
lemon wedges, for garnish


Sauce: In small bowl, combine yogurt, green onions, and salt. Refrigerate sauce; covered.

Heat cast-iron skillet or other heavy skillet over medium heat until very hot, 3-5 minutes. Coat fish fillets on both sides with spice mix.

Add oil to skillet and heat; add fish. Cook 2-4 minutes on each side or until opaque in center. Divide fish into four portions and serve with sauce.Garnish with lemon.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Blackened Catfish Fishandseafood - Blackened Catfish

Fishandseafood - Blackened Catfish
Seasoning Mix: 3/4 tsp. white pepper 1/2 tsp. thyme 1 T. paprika 1 tsp. garlic powder 1 tsp. onion powder 3/4 tsp. black pepper 1/2 tsp. oregano 2 1/2 tsp. salt 1 tsp. red pepper (cayenne) Cook outdoors: 1/2 lb. (2 sticks) unsalted butter, melted Preheat cast iron skillet on outdoor-cooker at least 10 minutes, until a white ash forms in skillet bottom. Thoroughly combine seasoning mix in a small bowl. Dip fillets in melted butter so that both sides are well
PREVIOUS BOOKS

Fishandseafood - Baked Catfiah Fishandseafood - Baked Catfiah

Fishandseafood - Baked Catfiah
3/4 C. seasoned bread crumbs 1 T. tarragon 1 T. lemon & pepper seasoning 1 T. thyme 5-6 catfish fillets 6 T. reduced calorie French dressing Vegetable cooking spray 1/2 C. shredded Swiss cheese Combine bread crumbs, tarragon, thyme and lemon and pepper seasoning. Brush fillets with French dressing, dredge in bread crumb mixture. Arrange fillets on a rack of a broiler pan that has been coated with cooking spray. Bake uncovered at 450 for 10 minutes. Sprinkle fillets evenly with cheese, bake an additional
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT