Lime Orange 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 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.

LIME-ORANGE CATFISH

Steps:

• In a bowl or large glass measuring cup, whisk first 8 ingredients together.
• Gradually add olive oil while whisking until well blended.
• Reserve half of marinade and set aside.
• Put catfish in a large heavy duty zip-lock plastic bag.
• Pour remaining marinade into bag; seal and gently shake bag to coat catfish.
• Chill for 15 minutes, turning catfish once.
• Remove catfish from bag and discard bag.
• Prepare grill rack by spraying with cooking spray.
• Place catfish on grill rack over medium-high heat.
• Grill 5 minutes on each side or until done.
• Remove to serving platter and drizzle with reserved marinade.
• Garnish with lime and orange slices.

LIME BROILED CATFISH

Steps:

• Melt butter in a small saucepan. Stir in the lime juice, salt if desired, pepper and garlic powder. Remove from the heat and set aside. , Place fillets in a shallow baking pan. Brush each fillet generously with lime-butter sauce. Broil for 5-8 minutes or until fish flakes easily with a fork. , Remove to a warm serving dish; spoon pan juices over each fillet. Garnish with lime slices and parsley if desired.

TANGY LEMON CATFISH

Steps:

• In a shallow bowl, combine the lemon juice, garlic, salt and oregano; add fillets. Turn to coat; refrigerate, covered, 30-60 minutes, turning several times., Drain and discard marinade. In a shallow bowl, combine cornmeal and flour. Coat fillets with cornmeal mixture. In a skillet, cook fillets in oil and butter for 5 minutes on each side or until fish is golden brown and flakes easily with a fork. , Combine the tartar sauce ingredients in a bowl. Serve with fish.

GARLIC LIME CATFISH

Steps:

• Mix first 7 ingredients in a small bowl. (I mix 4 times the amount and keep it in a shaker bottle). Sprinkle liberally on fillets. Take a piece of waxed paper or plastic wrap and press the seasoning into both sides of the fish.
• Dredge the fish in the flour, shaking off excess flour.
• Heat oil in large nonstick skillet on medium high heat. Wait until oil shimmers in the pan, then place the catfish into the oil. You should hear the sound of frying. Set a timer 4 minutes.
• After 4 minutes, flip the fillets, possibly using 2 spatulas, and cook for another 2 minutes.
• Take the fillets out putting them on a plate. Set aside.
• Add the crushed garlic and vegetable stock to the skillet. Scrape up any brown bits. Add the butter in small pieces, stirring until each piece has melted, before adding the next. Add the lime juice and continue to cook down until the sauce reduces and thickens to your likeness. Remove the garlic (or not).
• Return the fish, and any accumulated juices back to the pan. Do not cover the top of the fish with sauce. When fish flakes easily, remove from pan and serve.

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.