Catfish With Parsley Sauce Recipes

Steps:

• In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.

Steps:

• In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate. , Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary. , Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork.

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.

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.

Steps:

• Preheat oven to 400 degrees.
• Rinse fillets and ry well.
• Season each fillet with a mixture of salt, lemon pepper and cayenne.
• Rub oil in a 9x13" glass baking dish.
• Place fillets in prepared baking dish and top fillets with 4 Tablespoons of the melted butter.
• Sprinkle with fresh bread crumbs and 2 Tablespoons of the fresh lemon juice.
• Bake, uncovered, for 15 to 18 minutes, just until fish flakes easily.
• Do not overcook.
• Butter Sauce: Combine all remaining butter and lemon juice with other sauce ingredients, except parsley and lemon slices for garnish.
• Simmer for 5 minutes.
• Place fillets on serving dish, top with butter sauce and garnish with parsley and lemon slices.

Steps:

• Make fish:
• Preheat oven to 500°F with rack in middle.
• Brush a baking pan with 2 tablespoons oil.
• Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
• Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
• Make rémoulade while fish bakes:
• Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

Steps:

• Mix flour, cayenne pepper and salt in a shallow dish or on a piece of wax paper. Dredge each catfish fillet in the flour mixture, shaking off excess. Set aside on a wax paper-lined baking sheet.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat until the butter is foaming but not brown. Add three of the fillets and cook for about 4 minutes or until lightly browned. Turn the fillets and spread some of the Parsley-Pecan Sauce over the top and cook for 2 minutes. Cover the pan and cook for about 2 minutes longer or until fish flakes easily when tested with a fork and sauce is melted. Using a spatula, place catfish on an oven-proof platter.
• Add the remaining tablespoon of oil and tablespoon of butter to the skillet and cook the remaining fillets as directed above, coating them with the sauce. Reheat the catfish on the platter by briefly placing them under the broiler just before serving, if necessary.
• For Parsley-Pecan Sauce: Place parsley in a food processor and coarsely chop, turning the machine on and off, and scraping down sides of bowl. Add olive oil, pecans, garlic, Parmesan and Romano cheeses and butter and process until mixture makes a smooth paste. Season with salt to taste. Store sauce, tightly covered, in the refrigerator.