GREEK GRILLED CATFISH
Temperatures here on the Gulf Coast are moderate in winter, so we enjoy grilling out all year. My husband, Larry, came up with this recipe by experimenting. Our whole family likes the unique taste of this dish. -Rita Futral, Ocean Spring, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Sprinkle both sides of fillets with Greek seasoning. Sprinkle each fillet with 1 rounded tablespoon feta cheese and 1/2 teaspoon mint. Drizzle 1 teaspoon oil over each. Roll up fillets and secure with toothpicks. , Grill over medium heat 20-25 minutes or until fish flakes easily with a fork. Or, place fillets in a greased baking dish and bake at 350° 30-35 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 288 calories, Fat 16g fat (0 saturated fat), Cholesterol 115mg cholesterol, Sodium 319mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CATFISH PICCATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
CAMBODIAN GINGER CATFISH
A peppery, kicky, Cambodian fish dish that you'll love at first bite.
Provided by Lynda Q
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
- Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 16.8 g, Cholesterol 51.3 mg, Fat 15.6 g, Fiber 2.7 g, Protein 19.6 g, SaturatedFat 3.1 g, Sodium 865.7 mg, Sugar 3.8 g
GREEK-STYLE ROAST FISH
Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
- Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
Nutrition Facts : Calories 388 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
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
CATFISH WITH GREEN OLIVES
Steps:
- Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.
- Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet.
- Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.
GREEK CATFISH
Make and share this Greek Catfish recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Grease a shallow baking pan with olive oil and place the catfish fillets in the pan.
- Sprinkle with 1 teaspoon each of salt and pepper.
- In a small bowl, mix the spinach, feta cheese, oregano, butter, green onions, and remaining salt and pepper until well incorporated.
- Top each catfish fillet evenly with an equal amount of the spinach mixture.
- Bake at 350ºF for 15 to 20 minutes, or until the fish flakes easily with a fork.
- Serve immediately.
Nutrition Facts : Calories 422.9, Fat 30.7, SaturatedFat 13.2, Cholesterol 122.7, Sodium 1676.5, Carbohydrate 5.6, Fiber 2.8, Sugar 2, Protein 31.9
GREEK FISH FILLETS
Olives, onion, dill weed and feta cheese combine in this tangy Greek-inspired topping to boost the flavor of tilapia or your favorite whitefish. I usually complement it with a side of rice. -Jennifer Maslowski, New York City, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray., Combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese., Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE
Steps:
- Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
- Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.
MEDITERRANEAN CATFISH
Here's a wonderful recipe from the Catfish Institute! I know... you can't get much better than fried catfish. But, if you're wanting something different, or maybe you're trying to cut back on the fried foods, give this recipe a try. You won't be sorry! For those who like it hot, substitute Ro*Tel Tomatoes for diced tomatoes.
Provided by PepperA
Categories Catfish
Time 30m
Yield 2-4 fillets
Number Of Ingredients 10
Steps:
- Heat olive oil in large skillet over medium heat.
- Add bell pepper, onion and garlic, and saute for 2-3 minutes, or until vegetables are tender.
- Add chicken broth, tomatoes, oregano, basil and black pepper; bring to a boil and cook for 2 minutes.
- Reduce heat to medium-low.
- Place catfish fillets in the sauce, cover, and simmer for 7-9 minutes, or until the fish flakes easily with a fork.
- Individual fillets with sauce may be served over a bed of cooked rice.
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