Italian Basa Catfish Recipes

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CRISPY BAKED BASA



Crispy Baked Basa image

BASA, is a member of the catfish family, farm-raised in fresh water. The flavor of the basa is milder and more delicate than other carfish; when cooked it does not give off a "fishy" smell. Serve this recipe and you will be hooked!

Provided by Barb G.

Categories     Egg Free

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup almonds, ground and toasted
3 tablespoons cornmeal
2 tablespoons parmesan cheese
2 tablespoons chopped parsley
1 tablespoon flour
1/2 teaspoon lemon pepper
2 lbs basa fillets
2 tablespoons lemon juice
parsley
lemon juice

Steps:

  • Combine the first six ingredients in mixing bowl.
  • Dip fillets first in lemon juice, then in almond mixture to coat throughly.
  • Place on baking sheet; bake at 400 degrees, 15-20 minutes,or until fish is cooked through.
  • Garnish with parsley, Serve with lemon wedges and your favorite tarter sauce.

CRISPY BAKED BASA



Crispy Baked Basa image

Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish.

Provided by CATTAIL

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon capers
1 teaspoon ketchup
¼ teaspoon paprika
¼ teaspoon hot pepper sauce
1 pound swai fish
1 ½ tablespoons olive oil
1 cup finely crushed plain Melba toast rounds
salt and pepper to taste
1 clove garlic, minced
1 lemon, sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
  • Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
  • Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

Nutrition Facts : Calories 338 calories, Carbohydrate 10.5 g, Cholesterol 58.6 mg, Fat 24.9 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 379.9 mg, Sugar 0.5 g

ITALIAN BASA (CATFISH)



Italian Basa (Catfish) image

I found this recipe on the internet - have made several changes, added a couple of things etc. We enjoyed it so I thought that I would post the recipe. You may use any white fish for this recipe - Tilapia would be nice. Cooking time depends on the thickness of your filets

Provided by Bergy

Categories     Very Low Carbs

Time 16m

Yield 2 serving(s)

Number Of Ingredients 6

14 ounces basa fillets
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon fresh coarse ground black pepper
1 jalapeno pepper, chopped fine
2 roma tomatoes, chopped

Steps:

  • If using frozen fish nake sure it is fully thawed and patted dry of any moisture.
  • Drizzle half the lemon juice on one side of the filet, sprinkle on the pepper & oregano,then pat them on the fish.
  • Turn the filet over and repeat with the lemon & spices.
  • Turn you heat to medium, heat a large skillet & lightly spray with oil or Pam.
  • Add the fish, tomatoes & Jalapeno, cover.
  • Cook for 3 minutes, flip the fish and stir the tomatoe, cover.
  • Finish cooking apprx 3 more minutes.
  • Simple & easy serve with rice or noodles.

Nutrition Facts : Calories 207.7, Fat 5.8, SaturatedFat 1.5, Cholesterol 115.1, Sodium 89, Carbohydrate 4.6, Fiber 1.3, Sugar 2.3, Protein 33.3

BASA FILLETS IN TOMATILLO SAUCE



Basa Fillets in Tomatillo Sauce image

This is a recipe that I tried and my husband and I really liked it. I made it spicy, but you can control the heat.

Provided by ANGELICA682

Categories     Seafood     Fish     Catfish

Time 50m

Yield 6

Number Of Ingredients 13

1 ½ cups long grain white rice
2 ½ cups water
3 teaspoons chicken bouillon granules
1 pound fresh tomatillos, husks removed
3 jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste
1 tablespoon corn oil
½ cup chopped onion
1 ½ pounds swai fish
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Steps:

  • Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
  • Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
  • Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
  • Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!

Nutrition Facts : Calories 379.3 calories, Carbohydrate 43.9 g, Cholesterol 53.5 mg, Fat 12.2 g, Fiber 2.5 g, Protein 22.2 g, SaturatedFat 2.5 g, Sodium 1416.3 mg, Sugar 4.1 g

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