Full Online Books
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
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenFishandseafood - Catfish - Spicy Beer Braised Catfish
Famous Authors (View All Authors)
Fishandseafood - Catfish -  Spicy Beer Braised Catfish Post by :working_hard Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1763

Click below to download : Fishandseafood - Catfish - Spicy Beer Braised Catfish (Format : PDF)

Fishandseafood - Catfish - Spicy Beer Braised Catfish

From USA
This is a low fat recipe, serve it with rice to absorb the sauce.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings

1 tablespoon chili powder
2 teaspoons minced garlic
1 1/2 teaspoons all purpose white flour
1/4 teaspoon salt
1 pound catfish fillets, cut on the bias into 2 inch wide pieces
1 tablespoon olive oil
1 large onion, chopped (1 1/2 cups)
1 (8-ounce) package sliced mushrooms
1 (12-ounce) can mild flavored beer
1 (14.5 ounce) can diced tomatoes, with juice
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco or other hot sauce
2 tablespoons chopped fresh parsley

In a shallow bowl, combine chili powder, garlic, flour and salt, stir together well. Add catfish and toss to coat evenly.

In a large, deep skillet over medium high heat, heat oil. Add catfish and cook until browned on both sides, about 2 minutes per side. Transfer the fish to a plate and set aside.

Add onions and mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and the onions have softened, 4 to 5 minutes. Stir in beer, tomatoes and their juice, Worcestershire and hot sauces. Bring the sauce to a boil, then lower the heat to medium and simmer for 5 minutes.

Return the catfish pieces to the skillet, arranging the pieces in a single layer. Continue simmering until the fish is opaque in the center and flakes easily, 3 to 5 minutes longer. Sprinkle with parsley just before serving.

276 calories per serving; 24 grams protein, 9 grams fat (1.6 grams saturated fat), 19 grams carbohydrate; 659 mg sodium; 65 mg cholesterol; 3 grams fiber.
If you like this book please share to your friends :

Fishandseafood - Catfish -  Spicy Catfish Hash With Kicked Up Potatoes Fishandseafood - Catfish - Spicy Catfish Hash With Kicked Up Potatoes

Fishandseafood - Catfish -  Spicy Catfish Hash With Kicked Up Potatoes
1 lb. red skin potatoes -- chopped small 1 tsp. kosher salt 1 tsp. Bayou Blast or other Creole Seasoning Fish: 4 tbsp. unsalted butter 2 tbsp. olive oil 4 cloves garlic -- minced 5 scallions (with tops) -- trimmed and minced 2 ripe plum tomatoes -- peeled and chopped 1 jalapeno pepper -- trim and finely chopped 3/4 tsp. ground cinnamon 1/2 tsp. ground cumin 1/4 tsp. ground cloves 1/4 tsp. kosher salt 4 dashes chipotle sauce 1 lb. catfish fillets Garnish: fresh cilantro -- chopped For potatoes: Preheat oven to 375° F. Spray a 9"x13" baking pan with cooking

Fishandseafood - Smoky Catfish Fishandseafood - Smoky Catfish

Fishandseafood - Smoky Catfish
1 lb. catfish or med. catfish fillets 2 T. lemon juice 1 T. soy sauce 1 1/2 tsp. liquid smoke 1 clove garlic, finely chopped 1 T. snipped fresh chives Liquid smoke can be found in the condiment or spice section of most supermarkets. Brush the fish once or twice with marinade while it refrigerates for more pronounced smoke flavor.If fish fillets are large, cut in 4 serving pieces. Arrange pieces in rectangular baking dish, 12 x 7 1/2 x 2", sprayed with non-stick cooking spray. Mix remaining ingredients except chives;