Catfish With Lemon Recipes

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TANGY LEMON CATFISH



Tangy Lemon Catfish image

My husband turns up his nose at any fish dish I prepare except this one. In fact, this one makes his eyes light up!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 14

2 tablespoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
Dash dried oregano
1/2 pound catfish or whitefish fillets
1/4 cup cornmeal
2 tablespoons all-purpose flour
1-1/2 teaspoons canola oil
1-1/2 teaspoons butter
TARTAR SAUCE:
1/4 cup mayonnaise
1 tablespoon finely chopped dill pickle
2 teaspoons finely chopped onion
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed

Steps:

  • In a shallow bowl, combine the lemon juice, garlic, salt and oregano; add fillets. Turn to coat; refrigerate, covered, 30-60 minutes, turning several times., Drain and discard marinade. In a shallow bowl, combine cornmeal and flour. Coat fillets with cornmeal mixture. In a skillet, cook fillets in oil and butter for 5 minutes on each side or until fish is golden brown and flakes easily with a fork. , Combine the tartar sauce ingredients in a bowl. Serve with fish.

Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 717mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

EASY BAKED CATFISH WITH LEMON GARLIC BUTTER



Easy Baked Catfish with Lemon Garlic Butter image

Provided by heartland-catfish

Time 30m

Number Of Ingredients 9

2 Heartland Catfish Fillets
¼ Cup of French Fried Onions
¼ Cup of Roasted Red Peppers, diced
2 Cloves of Garlic, minced
2 Teaspoons of Roasted Garlic Seasoning
2 Tablespoons of Butter, cut into 4 equal parts
1 Lemon, halved
Fresh Parsley, chopped
Salt and Pepper, to taste

Steps:

  • your oven to 400 degrees.
  • 2 Heartland Catfish fillets, frozen or thawed, on a foil-lined baking sheet.
  • juice from half a lemon over the fillets. Place 2 pats of butter on each fillet. Top with minced garlic.
  • each fillet with roasted garlic seasoning, salt and pepper. Add diced roasted red peppers on top of each fillet.
  • fried onions onto each fillet. Top fillets with chopped parsley.
  • in pre-heated oven for 15-20 minutes. Add 5 minutes to the cook time for frozen fillets.
  • with fresh parsley and sliced lemons.

LEMON-PEPPER CATFISH



Lemon-Pepper Catfish image

Nothing beats a late supper of grilled catfish after a hard day's work. It's a favorite of our family during the summertime. -Regina Rosenberry, Greencastle, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

6 tablespoons lemon juice
1/4 cup butter, melted
2 teaspoons Worcestershire sauce
4 catfish fillets (about 5 ounces each)
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

Steps:

  • In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 150 calories, Fat 14g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 494mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

CATFISH PICCATA



Catfish Piccata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce catfish fillets
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups mixed salad greens
2 tablespoons capers, drained and rinsed
1/2 cup fresh parsley leaves

Steps:

  • Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

SHELLI'S LEMON PEPPER CATFISH



Shelli's Lemon Pepper Catfish image

Catfish in a tangy lemon butter sauce.

Provided by Shelli

Categories     Seafood     Fish     Catfish

Time 35m

Yield 2

Number Of Ingredients 11

1 tablespoon butter
2 teaspoons olive oil
⅔ cup chopped green onions
2 cloves garlic, minced
½ teaspoon dried parsley
¼ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup lemon juice
¼ cup lightly packed brown sugar
2 (3 ounce) fillets catfish
1 teaspoon brown sugar

Steps:

  • Melt butter with olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. Stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more.
  • Place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. Transfer catfish to a plate and pour remaining lemon juice sauce on top. Sprinkle with remaining brown sugar.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 35.5 g, Cholesterol 62.8 mg, Fat 12.5 g, Fiber 1.2 g, Protein 13.3 g, SaturatedFat 4.8 g, Sodium 309.1 mg, Sugar 30.5 g

LEMON PEPPER CATFISH



Lemon Pepper Catfish image

This is the best way to cook catfish. If you love fish, you will just love this recipe.

Provided by Hallie Guilfoyle

Categories     Seafood     Fish     Catfish

Time 40m

Yield 6

Number Of Ingredients 6

1 ½ cups all-purpose flour
½ cup cornmeal
1 tablespoon lemon pepper
4 eggs
6 (6 ounce) fillets catfish
¼ cup margarine

Steps:

  • Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
  • In a large frying pan, melt margarine over medium-high heat.
  • Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 50.2 g, Cholesterol 229.6 mg, Fat 34.9 g, Fiber 1.9 g, Protein 32.7 g, SaturatedFat 7.6 g, Sodium 645.3 mg, Sugar 1.5 g

OVEN-BAKED LEMON CATFISH



Oven-Baked Lemon Catfish image

You can use about 1 tablespoon fresh dill in place of the dried if desired. I add in about 3 tablespoons grated Parmesan cheese to the breadcrumb mixture but that is optional. This is also good with other meaty fish fillets too! Double the recipe for more than 4 fillets.

Provided by Kittencalrecipezazz

Categories     Catfish

Time 35m

Yield 4 fillets

Number Of Ingredients 11

1/2 cup mayonnaise
1/4 cup buttermilk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1/2 teaspoon dried dill (or to taste)
2 -4 teaspoons fresh minced garlic (or to taste)
4 large catfish fillets
1 1/2 tablespoons seasoning salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (can use more)
1 1/4 cups dry breadcrumbs (use fine breadcrumbs)

Steps:

  • Set oven to 425 degrees.
  • Line a baking sheet with foil then spray foil with nonstick cooking spray.
  • In a bowl mix the fine dry breadcrumbs with seasoned salt black pepper and cayenne.
  • In a bowl combine the mayo, buttermilk, lemon rind, lemon juice, dill and garlic until well combined.
  • Brush the fillets on both sides with the mayo mixture.
  • Coat evenly with the breadcrumb mixture.
  • Place the fillets into prepared baking sheet.
  • Sprinkle with more seasoned salt and black pepper if desired.
  • Bake for about 20-22 minutes or until the fish flakes with a fork.

Nutrition Facts : Calories 487.2, Fat 23.1, SaturatedFat 4.4, Cholesterol 113.2, Sodium 659.7, Carbohydrate 33.7, Fiber 1.8, Sugar 5, Protein 34.5

CATFISH BAKED LEMON DILL CATFISH



Catfish Baked Lemon Dill Catfish image

I have this a few times a year, you can do it on the grill,skillet or in the oven.The lemon and dill add a wonderful taste to the farm raised catfish.

Provided by Timothy H.

Categories     Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 catfish fillets (about 6 ounces each)
1/2 cup mayonnaise
1/4 cup buttermilk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup fine dry breadcrumb

Steps:

  • 1.Stir together mayonnaise, buttermilk, lemon rind, lemon juice, dill, and garlic in a small bowl.
  • 2.Place half of mayonnaise mixture in another small bowl to serve with fish; cover and chill until ready to serve.
  • 3.Rinse fillets, and pat dry with paper towels. Brush the catfish fillets evenly with remaining half of mayonnaise mixture; sprinkle evenly with salt and pepper.
  • 4.Dredge fillets in breadcrumbs. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan.
  • 5.Bake at 425°F (220°C) or until fish flakes with a fork and is opaque throughout,about 15 minutes to 20 minutes,no longer.
  • 6.Serve the baked catfish fillets immediately with chilled mayonnaise mixture.

Nutrition Facts : Calories 342.2, Fat 19.8, SaturatedFat 3.7, Cholesterol 95.7, Sodium 1014.6, Carbohydrate 14.1, Fiber 0.5, Sugar 3.4, Protein 26.1

CATFISH WITH HERBED LEMON CREAM



Catfish with Herbed Lemon Cream image

Categories     Milk/Cream     Fish     Broil     Lemon     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

1/4 cup yellow cornmeal
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
2 6-ounce catfish fillets
6 tablespoons whipping cream
1 tablespoon fresh lemon juice

Steps:

  • Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
  • Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.

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