Catfish Tuscany Recipes
CATFISH TUSCANY
Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.
Provided by Anne Marie Sweden
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
- In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
- Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 3.2 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 511.6 mg, Sugar 1.8 g
MARINATED CATFISH FILLETS
Meet the Cook: Recently, we hosted a group of young people from Canada. Since we wanted to give them a true taste of the South, this was served. They raved about it. In addition to the catfish we raise, my husband and I grow soybeans and corn. We're the parents of four children - ages 16, 13, 7 and 3. -Pauletta Boese, Macon, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.
Nutrition Facts :
CATFISH TUSCANY
Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.
Provided by Anne Marie Sweden
Categories Italian Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
- In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
- Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 3.2 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 511.6 mg, Sugar 1.8 g
CATFISH TUSCANY
Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.
Provided by Anne Marie Sweden
Categories Italian Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
- In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
- Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 3.2 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 511.6 mg, Sugar 1.8 g
CATFISH TUSCANY
Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.
Provided by Anne Marie Sweden
Categories Italian Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
- In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
- Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 3.2 g, Cholesterol 78.4 mg, Fat 18.5 g, Fiber 0.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 511.6 mg, Sugar 1.8 g
FRIED CATFISH AND SPAGHETTI
Spaghetti in a hearty tomato sauce accompanies this tender, flaky fish, coated in crisp cornmeal in this Southern dish. It's often paired with potato salad, and linked to the Deep South and the Midwest. But the recipe developer Millie Peartree grew up eating it in New York, where her mother, Millie Bell, who is from Savannah, Ga., would serve it as part of Friday night fish fries. This recipe calls for catfish, but whiting or flounder would also work well. Just make sure to look for a cornmeal that's not extra fine for the crispiest fish.
Provided by Millie Peartree
Categories pastas, seafood, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Marinate the catfish: In a medium bowl, mix together buttermilk, mustard, salt and pepper. Add the catfish strips, turning to coat each side, and place in the refrigerator to marinate as you prepare the sauce.
- Prepare the pasta sauce: In a large pot set over medium-high, heat olive oil until it shimmers. Add ground meat, onion, green pepper, seasoned salt and black pepper. Cook until the meat is browned and cooked through and the vegetables have softened, about 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.
- Add tomato sauce, crushed tomatoes, stock, sugar, tomato paste, Worcestershire sauce, Italian seasoning, parsley, basil and red-pepper flakes. Continue to simmer until sauce has thickened, about 20 to 30 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
- As pasta cooks, prepare the fish for frying: As sauce cooks, heat the vegetable oil over medium-high in a large (12-inch) cast-iron skillet until it reaches 365 degrees on an instant-read thermometer.
- In a medium bowl or resealable plastic bag, combine the cornmeal, flour and seafood seasoning. Add the fish to the mixture, a few strips at a time, and tumble gently to coat evenly
- Working in batches, fry fillets until golden brown, about 5 minutes, flipping occasionally with tongs. Avoid crowding the pan, so that the fillets have room to brown properly. (Fish should be slightly crisp outside, and moist and flaky inside.) Drain on paper towels, and hit with seafood seasoning or salt as soon as the fried strips come out of the oil.
- Toss the spaghetti into the simmered sauce. Serve the sauced pasta across plates, alongside the fried fish. Sprinkle more basil and parsley over the top.
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