Catfish With Spicy Tomato Sauce And Pecans Recipes

CATFISH WITH SPICY TOMATO SAUCE AND PECANS

Steps:

• Heat oven to 400°.
• Combine tomatoes, onions, garlic, pecans, cilantro, olive oil, red pepper flakes, lime juice, zest, salt and pepper (to taste) in a medium bowl and set aside.
• Place fillets in a greased baking dish; season with remaining 1/4 teaspoon salt and pepper (to taste); pour tomato mixture over fish and bake until fish begins to flake, about 20 minutes.
• Serve with the lime wedges.

BAKED CATFISH IN SPICY BBQ SAUCE

Steps:

• Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.

PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE

Steps:

• For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
• For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

THIN-CUT CATFISH WITH SPILLWAY SAUCE

Steps:

• Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
• Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
• Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
• Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
• In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
• Serve the catfish with the Spillway Sauce on the side.
• Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.

SPICY OVEN-BAKED CATFISH

Steps:

• For the fish; wash the fish fillets under cold water, then pat dry with paper towels.
• In a shallow bowl mix together the dry breadcrumbs with seasoned salt, black pepper, garlic powder and cayenne pepper.
• In a bowl whisk or beat egg whites until foamy.
• Dip the fillets into egg whites, then dredge in the breadcrumb mixture.
• Place the fillets in one layer onto a well-greased wire rack that is set on a large baking sheet.
• Bake at 400 degrees for 20 minutes or until fish is golden brown (do not overbake).
• LEMON CREAM SAUCE; in a bowl mix together one 8-ounce container of sour cream (low-fat is okay) 1-2 tablespoons fresh chopped parsley, 1/2 teaspoon grated lemon rind, 2-3 tablespoons lemon juice and salt and pepper to taste.
• Cover and chill until ready to serve.

CATFISH WITH BROWN BUTTER-PECAN SAUCE

Steps:

• In a shallow dish, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and turn to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, add fillets. Cook until fish just begins to flake easily with a fork, 2-4 minutes on each side. Remove fish to a serving platter and keep warm., In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon zest and juice. Serve with fish and lemon wedges.

SOUTHERN PECAN CATFISH

Steps:

• In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. , In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.

CATFISH OR ANY FIRM WHITE FISH WITH PECAN SAUCE

Steps:

• Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
• Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
• Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
• Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
• Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.

SPICY CATFISH WITH TOMATOES

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.

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 WITH PECAN BUTTER

Steps:

• In a food processor, combine the butter, pecans, lemon juice and pepper sauce; cover and process until smooth. Set aside., In a shallow dish, combine the eggs and milk. In another shallow dish, combine the cornmeal, flour and seasonings. Dip fillets in egg mixture, then coat with the flour mixture., In a large skillet, heat 1/4 in. oil over medium heat. Fry fillets in batches for 5-6 minutes on each side, or until fish flakes easily with a fork. Remove from the skillet and keep warm. Serve with pecan butter and lemon wedges.

PECAN-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE

Steps:

• Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes. Transfer the fish to paper towels to drain and keep it warm, covered.
• In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.

PECAN-CRUSTED CATFISH

Steps:

• For sauce:
• Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
• Meanwhile, prepare fish:
• Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
• Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
• Transfer catfish fillets to plates. Serve catfish with sauce.

CATFISH WITH PECAN BROWN BUTTER

Steps:

• Melt 2 tablespoons of the butter in a large skillet. Season the catfish fillets with salt and pepper and the cayenne. Coat the catfish fillets lightly with flour, then add them to the skillet and cook over moderately high heat, turning once, until golden brown on both sides and cooked though, about 10 minutes. Transfer the catfish fillets to a platter; tent with foil and keep warm.
• Melt the remaining 4 tablespoons of butter in the skillet. Add the pecans and cook over moderately high heat, until the pecans and butter are browned and fragrant, about 3 minutes. Stir in the lemon zest and juice and season with salt. Spoon the pecan butter over the catfish fillets and serve immediately with lemon wedges.