Catfish And Peppers En Papillote Recipes

CATFISH EN PAPILLOTE

Catfish En Papillote image

Make and share this Catfish En Papillote recipe from Food.com.

Provided by Sherrybeth

Categories Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon soy sauce
3 tablespoons dry sherry
1 garlic clove, minced
2 tablespoons green onions, chopped
1/4 teaspoon ground ginger
4 catfish fillets, cut into 2-inch cubes
1 red bell pepper, cut into strips
2 ounces ham, thinly cut and julienned
8 lemon slices

Steps:

In medium bowl, combine soy sauce, sherry, garlic, scallions, ginger and catfish cubes. and allow to sit for 15 minutes.
Preheat oven to 450°F.
Cut four 12x12 inch pieces of parchment paper or aluminum foil.
Place catfish in paper or foil.
Top with red pepper strips, ham and 2 slices of lemon.
Spoon sauce over mixture.
Fold in edges of paper to form a triangle.
Crimp the edges to seal tightly.
Place on a baking sheet and bake in preheated oven for 10-12 minutes or until catfish flakes easily.
Remove from baking sheet and open paper.

Nutrition Facts : Calories 299.1, Fat 13, SaturatedFat 3.1, Cholesterol 82.1, Sodium 554.8, Carbohydrate 5.4, Fiber 1.1, Sugar 2.2, Protein 29

FRIED CATFISH WITH PEPPER-WRAPPED SCALLIONS

Fried Catfish With Pepper-Wrapped Scallions image

Provided by Elaine Louie

Categories dinner, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

48 ounces corn or peanut oil
1 1 1/2-pound catfish (striped bass or flounder may be substituted), cleaned, head and tail left on
1 red chili pepper, about 1/2 inch across and 4 inches long
8 scallions, white part only, cut into 2-inch lengths
2 bunches cilantro, stems trimmed and discarded
4 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil

Steps:

In a skillet or deep fryer, heat oil to 450 degrees.
Butterfly the catfish by slicing the belly lengthwise. Slice the meat away from the tail and spread the flesh apart, making sure that it is attached to the spine.
Prepare the garnish by slicing the chili pepper crosswise into eight circles 1/8 inch thick, discarding the seeds. Place a scallion stalk through each pepper circle, and make four 1/2-inch cuts into the ends of the scallions so the ends feather.
Place the cilantro on a serving platter.
Place the fish in the hot oil and quickly lower the flame so the oil is at 250 degrees. Cook the fish for approximately 5 to 6 minutes, or until golden.
When the fish is done, turn up the flame so the oil is 450 degrees and continue frying the fish for one minute.
Remove the fish from the pan, drain on paper towels and place on top of the cilantro.
In a separate small saucepan, place a tablespoon of the oil just used for cooking the fish, and add the soy sauce, sugar and sesame oil. Heat until it begins to bubble, and pour sauce over the fish. Surround the fish with scallion bundles and serve.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 35 grams, Carbohydrate 5 grams, Fat 47 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 1060 milligrams, Sugar 2 grams, TransFat 0 grams

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