Catfish Hero With Seared Tomatoes And Herbed Mayo Recipes

STEAK SANDWICHES WITH HONEY GARLIC MAYO AND SEARED RED ONIONS

Steps:

• Heat a stove-top griddle with cooking spray and set over medium-high heat to preheat. Place red onion slices on hot pan and sear 2 minutes per side, flipping with a spatula, until golden brown and slightly softened.
• Arrange steak slices alongside onion. Cook 2 to 3 minutes, until hot. Place cheese on top of steak and cook 1 minute, until cheese melts.
• In a small bowl, whisk together mayonnaise, honey and garlic flakes. Season, to taste, with salt and freshly ground black pepper. Spread mayonnaise mixture on rolls and top with seared onion slices and cheese-smothered steak.

ROASTED CHILEAN SEA BASS WITH SEARED TOMATOES AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly.
• Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish.
• Serve immediately, sprinkled with additional chopped tarragon.

BROILED TILAPIA WITH HORSERADISH AND HERB-SPIKED MAYO

Steps:

• Preheat the broiler. Coat a large baking sheet with cooking spray.
• Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.
• Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.

PAN-SEARED HAM WITH PINEAPPLE CHUTNEY

Steps:

• In a medium saucepan, combine pineapple, onion, pineapple juice, raisins, brown sugar, vinegar, and cumin. Set pan over medium-high heat and bring to a simmer. Simmer 15 minutes, until mixture thickens and reduces. Remove from heat and stir in cilantro.
• Meanwhile, heat oil in a large skillet over medium heat. Add ham slices and cook 2 minutes per side, until golden brown. Serve ham slices with pineapple chutney spooned over top.