Native American Catfish With Pinenuts Recipes

NATIVE AMERICAN CATFISH WITH PINE NUTS

Steps:

• Preheat oven to 350.
• Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
• Grind 1/4 cup of pine nuts and reserve remaining for garnish.
• Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
• Dredge fillets in the pine nut mixture.Set aside.
• Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
• Sprinkle fillets with whole pine nuts and serve.

PINE NUT-CRUSTED FISH

Steps:

• In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.
• Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.
• Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.
• Serving & menu ideas
• Serve something fresh and colorful on the side: Tomatoes & Onions with Mint (page 205), Broccoli Tomato Salad (page 204), or Broccoli Slaw (page 208).