CATFISH FILLETS IN WHITE WINE SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
- Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
- Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
- Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams
WINE SAUCE FOR SEAFOOD
This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.
Provided by Nicole0615
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g
CARRIE'S CATFISH LARUE
Something new to do with catfish besides deep frying it! A yummy blend of tomatoes and italian seasonings make this a mild fish dish. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
Provided by Carrie Causey
Categories Seafood Fish Catfish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
- Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 7.9 g, Cholesterol 71.2 mg, Fat 18.5 g, Fiber 1.9 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 769.9 mg, Sugar 4.5 g
CATFISH FILLETS IN WHITE WINE AND MUSHROOM SAUCE
This recipe comes from an old copy of "Cooking with Craig Clairborne and Pierre Franey". In my opinion, an elegant preparation without too much fuss. I don't have access to catfish myself, but use tilapia with excellent results. Basa or any other fine white fish fillet could be substituted.
Provided by FlemishMinx
Categories Catfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400°F.
- Wash fish fillets and pat dry; rub the bottom of a baking dish large enough to hold the fillets in one layer with 1 TBS of the butter.
- Arrange the fish in the baking dish then pour the wine over the fish.
- Scatter the mushrooms over all then salt and pepper to taste.
- Place in the oven and bake for 10 minutes.
- Meanwhile, melt the remaining 4 TBS butter in a saucepan and add the flour, using a whisk to blend completely, then add the milk and cook until thickened and smooth, whisking all the while (this should go pretty quickly!).
- After the fish have baked for 10 minutes, remove pan from the oven and very carefully pour the liquid into the white sauce (get as much of it as you can but it isn't necessary to get every last drop).
- Bring the contents of the saucepan once again to the boil, then reduce heat and simmer for 5 minutes, stirring as needed to prevent sticking (I whisk just about constantly).
- After this time, remove from heat and stir in the lemon juice, then pour the contents over the fish.
- Return fish to oven and bake an additional 10 minutes.
- To serve, sprinkle parmesan and parley over the top of each serving.
Nutrition Facts : Calories 355.2, Fat 23.1, SaturatedFat 9.7, Cholesterol 104.5, Sodium 191.6, Carbohydrate 5.2, Fiber 0.5, Sugar 0.9, Protein 27.6
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE
Steps:
- Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
- Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.
CATFISH IN SPICY TOMATO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
- Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.
CATFISH IN WINE WITH BROILED SCALLION BUTTER SAUCE
This catfish entree is elegant and easy to prepare. I serve it with noodle casserole with four Italian cheeses, sauteed fresh vegetables, and a wedge of iceberg lettuce with homemade 1000 dressing.
Provided by CookinCowgirl
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees.
- In a baking pan, place the catfish filets, pour the wine over them, then salt and pepper.
- Bake, covered for 20 minutes and remove from oven.
- Turn on the broiler.
- Mix together the sauce ingredients, and top each filet with 1/4 of the mixture.
- Sprinkle on paprika.
- Broil until the topping is golden brown.
Nutrition Facts : Calories 404.1, Fat 27.8, SaturatedFat 10.5, Cholesterol 139.3, Sodium 413.4, Carbohydrate 5.3, Fiber 0.4, Sugar 1.6, Protein 29.6
SOUTHWESTERN CATFISH
Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. -Bruce Crittenden Clinton, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1825mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CATFISH IN GINGER SAUCE
"Whenever I want to serve fish in a flash, I turn to this recipe," reports Mary Dixson, Decatur, Alabama. "The fillets always turn out moist, tender and tasty. For even more flavor, spoon extra sauce over the fish before serving."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender. , In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil. , Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 274 calories, Fat 16g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 555mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
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