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Full Online Book HomeLearning KitchenFishandseafood - Catfish - Catfish Jambalaya
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Fishandseafood - Catfish -  Catfish Jambalaya Post by :edison Category :Learning Kitchen Author :Unknown Date :February 2012 Read :848

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

Fishandseafood - Catfish - Catfish Jambalaya

2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1/4 cup butter or margarine
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup sliced fresh mushrooms
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 lb. catfish fillets, cubed
Hot cooked rice
Sliced green onions

In a saucepan over medium-high heat, saute' onion, celery, green pepper, and garlic in butter until tender, about ten minutes. Add tomatoes, mushrooms, cayenne, and salt. Bring to a boil. Add catfish. Reduce heat; cover and simmer until the fish flakes easily with a fork, about ten minutes.

Serve over hot cooked rice and top with green onions.
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Fishandseafood - Catfish -  Catfish Pecan Meuniere Fishandseafood - Catfish - Catfish Pecan Meuniere

Fishandseafood - Catfish -  Catfish Pecan Meuniere
Serving Size: 4 1 cup flour 4 tsp. Emeril’s Rustic Rub 2 eggs, beaten 1/2 cup milk 4 catfish or trout fillets (6 to 6-1/2 oz. each) 1/2 cup vegetable oil 1 stick (1/4 lb.) butter 1 cup pecan pieces 4 Tblsp. chopped parsley 2 Tblsp. minced garlic 2 Tblsp. fresh lemon juice 1/4 cup Worcestershire sauce 1/4 cup heavy cream 1 tsp. salt 1/4 tsp. cayenne Combine the flour with 2 tsp. of the rub in a shallow bowl. In another shallow bowl, blend the eggs and milk together. Season the fish with the remaining 2 tsp. rub. Heat the

Fishandseafood - Catfish -  Catfish Frangelica Fishandseafood - Catfish - Catfish Frangelica

Fishandseafood - Catfish -  Catfish Frangelica
2 lbs. Catfish fillets (5-7 oz. each) Salt to taste Cayenne pepper to taste Paprika for color 1/2 cup Butter or margarine, melted 1/4 cup Dry white wine 2 tbsp. Lemon juice 1/4 cup Pecan halves 2 tbsp. Butter Frangelica Butter Sauce: 1 cup Cream 3 tbsp Frangelica liqueur 1 cup Butter, cold chipped Preheat oven to 450 degrees F.Thaw frozen fish according to package directions. Prepare frangelica butter sauce. (Directions below.) Season catfish with salt and cayenne, sprinkle with paprika and place in baking dish. Add melted butter, wine and lemon juice. Bake uncovered in preheated