Catfish Pilaf Recipes

Steps:

• Preheat the oven to 400.
• Bring a medium sauce pot filled three-quarters full with water to a boil.
• Heat a second medium saucepan or pot over moderate heat. Add 1 tablespoon EVOO, butter, shallots, thyme, salt, and pepper.
• Saute the shallots for 2 minutes, then add the rice and lightly brown, 3-5 minutes. Add the wine and allow it to evaporate entirely, 1-2 minutes. Add the chicken stock and bring to a boil.
• Cover the rice and reduce the heat. Cook 18-20 minutes, until tender.
• Salt the boiling water in the other pot and add the parsley, spinach, and basil. Stir to submerge the greens for 30 seconds, then carefully take the pot to the sink. Use a slotted spoon or spider to remove the greens to a colander.
• Discard the water. Rinse the greens under slow-running cold water to stop the cooking process. Give the greens a gently squeeze to get rid of the excess water.
• Transfer the cooled, drained greens to a blender or food processor. Add about 2 tablespoons of EVOO and the lemon juice. Puree until completely smooth. Reserve the puree for finishing the cooked rice.
• Preheat a large oven-safe nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of EVOO.
• Season the catfish with salt and pepper and coat evenly and completely in the cornmeal.
• Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook 8-10 minutes, until the fish is firm to the touch and opaque.
• Once the rice is cooked, add the reserved greens puree and stir with a fork to combine and fluff the rice.
• Pile the rice onto dinner plates and serve the catfish on top. Pass the lemon wedges at the table.

Steps:

• Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
• Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
• Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.

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.

Steps:

• Put catfish fillets into a lightly greased oblong baking dish.
• Drizzle with melted butter and lemon juice.
• Bake at 350° for 20-25 minutes or until fish flakes easily.
• Drain fish, place in a bowl and flake with a fork.
• Cook bacon in a skillet; transfer to paper-towel lined plate to drain; crumble and set aside.
• Reserve 2 tablespoons bacon drippings in skillet.
• Add green pepper and onion to bacon drippings; cook, stirring constantly, until tender.
• Add in bacon, tomatoes, water, rice, pimentos, and salt and pepper; bring to a boil.
• Cover, lower heat, and simmer 25 minutes or until most of the liquid has been absorbed.
• Add catfish; stir to combine.
• Cover and let stand 5-10 minutes.
• Serve.