Jerk Sauté Catfish Iris Recipes

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

SAUCY CATFISH

Steps:

• Preheat the oven to 300 degrees F. Line a 9 by 13 by 2-inch casserole dish with aluminum foil. Sprinkle the bass with salt and arrange the fillets in the casserole dish.
• Make the basting sauce by mixing the ketchup, mayonnaise, mustard, Worcestershire sauce, brown sugar, vinegar, butter, and onion. Pour the sauce over the catfish and bake until the fish flakes easily with a fork, about 20 to 25 minutes. Baste the fish, with the sauce in the pan, every 10 minutes as it bakes. Remove the fish from the oven and using pancake turners, carefully transfer the fish to a serving platter. Garnish with lemon slices and serve.

CATFISH WITH CRISPY KALE AND CAJUN SAUCE

Steps:

• For the creamy grits: Heat the heavy cream and chicken stock to a simmer in a saucepot. Rain in the grits and cook, whisking frequently, for 5 to 6 minutes. Fold in the butter, cream cheese and Parmesan and season with salt and white pepper. Top with the milk and reserve (the milk will prevent a skin from forming). Fold in the milk just before serving.
• For the Cajun sauce: In a nonreactive saucepot, reduce the wine over medium heat until almost dry. Add the chicken stock, cream, Worcestershire, shallots and lemon juice and reduce slightly. Add the paprika, seafood seasoning and thyme and simmer until the sauce coats the back of a spoon, 5 to 6 minutes. Strain through a fine-mesh strainer and whisk in the butter. Season with salt and black pepper.
• For the catfish: Heat a saute pan to medium heat. Dust the catfish with the Cajun spice on both sides. Add the grapeseed oil and catfish to the pan and cook until done, 3 to 4 minutes on each side. Transfer to a plate and top with the butter, making sure it melts completely. Reserve.
• For the crispy kale: Heat a saute pan to medium heat and add the grapeseed oil. Add the garlic and onions and sweat until the vegetables are translucent. Add the kale and saute until wilted, about 2 minutes. Stir in the chicken stock. Remove from the heat and fold in the butter. Season with salt and black pepper.
• To serve: Spoon some Cajun sauce in the center of each plate. Spoon some creamy grits on top of the sauce. Add the kale, followed by the catfish.

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.

JERK FISH

Steps:

• In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
• Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.