HERB BAKED CATFISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
- Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 1.9 g, Cholesterol 102 mg, Fat 6.7 g, Fiber 0.7 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 89.6 mg, Sugar 0.3 g
SEARED CATFISH CREOLE
Steps:
- Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
- Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
BROILED TILAPIA WITH HORSERADISH AND HERB-SPIKED MAYO
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 9
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.
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.
SPICY CATFISH WITH TOMATOES
I came up with this recipe after trying something similar at a catfish house in the mountains of northern Georgia. My husband and I both appreciate this healthful, flavor-packed dish.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Sprinkle fish with salt, pepper and cayenne. In a nonstick skillet, cook fish over medium for about 3 minutes on each side or until lightly browned. Top with tomatoes and sprinkle with green onions. Bring to a boil. Reduce heat; simmer, uncovered, for about 2 minutes. , Cover skillet and simmer 2-3 minutes longer or until liquid is reduced and fish flakes easily with a fork. Serve with rice if desired.
Nutrition Facts : Calories 139 calories, Fat 3g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 552mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
BAKED HERB CATFISH
Spice up August, National Catfish Month, with these well-seasoned fillets. A healthy twist on batter-fried catfish, the baked entree cuts the calories and saves the flavor. -Kathy Giannone, West Henrietta, NY
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets., Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 249 calories, Fat 15g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 706mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
GREEK BAKED FISH WITH TOMATOES AND ONIONS
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
- Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
- Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams
SEARED BLACKFISH WITH TOMATO WATER, HERBS AND OLIVES
Provided by Melissa Clark
Categories dinner, quick, weekday, main course
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- To make the tomato water, line a colander with a thin dish towel and place it over a bowl. Put the tomatoes, rosemary and 1/4 teaspoon salt in the colander and mix and squash the mixture gently with your hands (the less you squash, the clearer the liquid will be). Refrigerate for 8 hours or leave it in a cool room for 4 hours. Cover and refrigerate the tomato water until ready to use, and reserve the tomatoes for making sauce.
- Season the fish with salt, black pepper and chili pepper. Heat a large nonstick skillet over medium-low heat. Add the oil. After 1 minute, place the fillets in the skillet. Scatter the olives around the pan. Cook the fish, without moving it, for 5 minutes. Gently flip the fillets and cook until just opaque, 3 to 5 minutes.
- Transfer the fillets and olives to a platter. Spoon a little of the tomato water over the fish and sprinkle with mint and basil. Top with a drizzle of olive oil and some flaky salt.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 4 grams
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