Cilantro Lime Catfish Recipes

PAN SEARED CAT FISH WITH RED ROASTED RED PEPPER LIME SAUCE AND TOASTED SUNFLOWER SEEDS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season both sides of fish with salt and freshly ground black pepper.
• Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
• In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.
• Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.

CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE

Steps:

• Catfish Tacos:
• For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
• For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
• For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
• Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
• Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
• Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
• Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
• Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

BROILED CATFISH WITH LIME-CILANTRO BUTTER ON A BED OF SPAGHETTI

Steps:

• Cook pasta according to package directions.
• While it is cooking, combine butter, minced cilantro, lime zest and juice, salt and pepper to taste in a small bowl.
• Heat broiler to high; place catfish in roasting pan; brush half of the butter-cilantro mixture over catfish.
• Broil until fish is browned, flaky and cooked through, about 6 minutes; set aside and keep warm.
• Drain pasta, reserving 1/2 cup cooking liquid; toss pasta with remaining butter-cilantro mixture, reserved liquid and 1 tablespoon of the pecans.
• Arrange pasta on a platter; top with fish, garnish with remaining nuts and cilantro sprigs.
• *Totoast pecans: place in a dry skillet over medium-low heat; cook, stirring occasionally, until golden brown, 1-2 minutes- watch carefully to avoid burning.

CILANTRO LIME CATFISH

Steps:

• Melt butter in a skillet over medium heat. Stir cilantro and garlic into the melted butter; cook about 1 minute.
• Season catfish fillets with salt and black pepper; lay gently into the butter mixture. Place a cover on the skillet. Cook fillets 10 minutes, turn, and continue cooking until the fish flakes easily with a fork and is lightly browned, about 10 minutes more. Squeeze lemon juice and lime juice over the fillets to serve.

CILANTRO LIME CATFISH

Steps:

• Melt butter in a skillet over medium heat. Stir cilantro and garlic into the melted butter; cook about 1 minute.
• Season catfish fillets with salt and black pepper; lay gently into the butter mixture. Place a cover on the skillet. Cook fillets 10 minutes, turn, and continue cooking until the fish flakes easily with a fork and is lightly browned, about 10 minutes more. Squeeze lemon juice and lime juice over the fillets to serve.

BLACKENED CATFISH WITH SALSA FRESCA WITH CILANTRO

Steps:

• Preheat broiler.
• On a small bowl, combine the paprika, cayenne, oregano, salt and pepper.
• Place the catfish fillets on a large baking sheet in a single layer.
• Lightly coat both sides of each fillet with the oil, then liberally rub the spice mixture evenly onto both sides (reserve any remaining spice that hasn't touched the fish in an airtight conatiner for future use).
• Place the fish under the broiler and cook, watching closely, until slightly charred, about 5 minutes.
• Turn and broil until cooked through, about 5 minutes more.
• For the Salsa:.
• Combine the cherry tomatoes, onion, pepper, chili, cilantro, salt, lime juice and olive oil and toss well.