Catfish Bisque

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Catfish Bisque

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets

  • Paprika

  • ¼ cup butter

  • 1 cup mushrooms, sliced

  • ¼ cup green onions, chopped

  • 2 cloves garlic, minced

  • 3 tablespoons flour

  • 1½ cups chicken broth

  • ½ cup dry white wine (may substitute chicken broth)

  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)

  • ½ teaspoon Worcestershire

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon Old Bay seasoning

  • 1 teaspoon lemon juice

  • ½ cup heavy cream

Instructions

  1. IN SMALL PAN, bring water to a boil and reduce heat. Simmer fillets 5 to 7 minutes or until done. Remove fillets. When cool, cut into small pieces; dust lightly with paprika.

  2. MELT butter in sauté pan over medium heat. Cook mushrooms, green onions and garlic until tender, stirring occasionally.

  3. BLEND in flour until smooth. Gradually stir in chicken broth. Heat to simmering, stirring constantly.

  4. ADD white wine, parsley, Worcestershire, cayenne pepper, Old Bay seasoning and lemon juice..

  5. COOK for approximately 5 minutes to reduce liquid to desired consistency. Stir in cream, then catfish and heat thoroughly.

  6. LADLE into bowls and top with chopped green onions for garnish.

SERVES 2

Seafood-Stuffed Catfish

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Seafood-Stuffed Catfish


Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 4 tablespoons unsalted butter

  • 1 small red onion, finely chopped

  • 1 celery rib, finely chopped

  • 1 garlic clove, pressed

  • 1 tablespoon dried parsley

  • 2 tablespoons green onions, sliced

  • 1 tablespoon lemon juice

  • 1⁄8 teaspoon cayenne pepper

  • ½ cup unseasoned breadcrumbs

  • 4 ounces white crab meat, pasteurized

  • 4 ounces freshwater prawns or shrimp, cooked and roughly chopped

  • Parmesan cheese

  • Paprika

  • 2 tablespoons butter, melted

Instructions

  1. PREHEAT oven to 400° F.

  2. PLACE fillet rounded side up on cutting board. Form a pocket by making a slit lengthwise on thicker part of fillet, taking care not to cut all the way through.

  3. FLAKE crab meat and check for pieces of shells.

  4. IN A LARGE SKILLET, melt butter over medium heat. Sauté onion and celery until tender. Add garlic; cook 2 more minutes. Add parsley and green onions and remove from heat.

  5. STIR in lemon juice, cayenne pepper and breadcrumbs.

  6. ADD crabmeat and prawns or shrimp, tossing gently.

  7. STUFF fillet pockets with seafood mixture. Sprinkle with Parmesan cheese, paprika and melted butter.

  8. BAKE 20 to 25 minutes or until done.

  9. GARNISH with lemon slices and parsley

SERVES 4

Roasted Pepper Catfish

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Roasted Pepper Catfish

Ingredients

  • 1½ pounds U.S. Farm-Raised Catfish Fillets

  • 4 large red bell peppers, roasted

Marinade

  • 1⁄3 cup soy sauce

  • 3 tablespoons vegetable oil

  • 1 tablespoon liquid smoke

  • 1 clove garlic, finely chopped

  • ½ teaspoon ginger

  • ½ teaspoon salt

Instructions

  1. PREHEAT broiler or grill.

  2. CUT peppers in half lengthwise and remove stems, seeds and ribs. Place cut side down on a baking sheet. Broil (or grill) until blackened, 6 to 10 minutes. Transfer to paper bag, close tightly and let cool for 10 minutes. Remove skins and cut peppers lengthwise into 1-inch strips.

  3. CUT fillets into 1-inch chunks.

  4. COMBINE marinade ingredients. Place catfish in marinade for 5 to 10 minutes.

  5. WRAP a pepper strip around each catfish chunk and secure with toothpicks. Run skewer through each roll and place in a wire fish basket for the grill or on a baking sheet for the broiler.

  6. GRILL skewers over a medium-hot fire, turning once, for about 3 minutes per side. Alternately, cook under broiler about 3 minutes per side. Serve immediately.

SERVES 6

Catfish Quesadilla with Cilantro-Lime Sour Cream

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Catfish Quesadilla with Cilantro-Lime Sour Cream

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets, grilled or baked

  • 2 tablespoons olive oil

  • Smoked paprika or chili powder

  • Salt and freshly ground pepper

  • 1 small red bell pepper, diced

  • ½ red onion, diced

  • ¾ cup whole corn kernels

  • 1 teaspoon red pepper flakes

  • 1 teaspoon ground cumin

  • ½ cup fresh cilantro leaves, chopped

  • 4 (10-inch) flour or wheat tortillas

  • 1 (16-ounce) can refried black beans

  • 2 cups grated pepper jack cheese

CILANTRO-LIME SOUR CREAM

  • ½ cup sour cream

  • ¼ cup fresh cilantro leaves, chopped

  • ½ lime, juiced

  • Lime zest

  • Salt to taste

IN A SMALL BOWL, mix all
ingredients until combined.

Instructions

  1. LIGHTLY BRUSH fish with olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-sized pieces.

  2. IN A LARGE SKILLET, heat oil over medium-high heat. Sauté red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and sauté for 3 minutes. Transfer to bowl and add cilantro.

  3. HEAT pan large enough to hold a flat tortilla to medium heat. Lightly brush pan with olive oil.

  4. SPREAD tortilla on work surface. On half of each tortilla, spread ¼ of refried beans, ¼ of vegetables and top with ¼ of chopped fish.

  5. PLACE in heated pan and sprinkle ½ cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crisped. Fold cheese side over vegetable side and remove to a plate. Cut each tortilla into 4 pieces with serrated knife. Serve with Cilantro-Lime Sour Cream.

SERVES 8

Catfish Pizza

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Catfish Pizza

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • ½ cup olive oil

  • 1 tablespoon oregano, chopped (or 1 teaspoon dried oregano)

  • 1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)

  • 1 tablespoon basil (or 1 teaspoon dried basil)

  • Salt to taste

  • 1 package of 2 pizza crusts

  • 1 tablespoon olive oil

  • Garlic salt

  • 2 cups grated Mozzarella cheese

  • 2 cups grated Italian fivecheese blend

  • 4 Roma tomatoes (about 1 pound), ends trimmed, cut into thin slices and drained on paper towel

  • 1 small red onion, peeled, trimmed and cut into thin slices

  • 4 ounces goat cheese, cut into small pieces (optional)

  • ¼ cup red bell peppers, julienned

  • ¼ cup yellow bell peppers, julienned

  • Red pepper flakes (optional)

Instructions

  1. PREHEAT oven to 450° F.

  2. IN A SHALLOW BOWL or zipper storage bag, combine fish with olive oil, oregano, thyme, basil and salt, turning to coat. Marinate for 30 minutes in refrigerator.

  3. REMOVE fish from marinade, adding 1 tablespoon of marinade to skillet. Heat skillet to medium-high. Cook fish 2 to 3 minutes per side. Remove from skillet and let cool. Sliceinto strips.

  4. BRUSH 1 tablespoon olive oil lightly over crust with a heavier coating on the edges. Dust with garlic salt.

  5. LAYER each pizza: Start with Mozzarella, then Italian cheese blend, tomato, onion, fish, goat cheese, red and yellow peppers and red pepper flakes. Bake until crust is golden brown, 12 to 15 minutes. (Compare with package directions.)

  6. TRANSFER pizza onto firm surface and cut into slices. Serve immediately.

MAKES 2 PIZZAS

Pecan-Crusted Catfish with Crisp Vegetable Slaw

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Pecan-Crusted Catfish with Crisp Vegetable Slaw

  • 4 U.S. Farm-Raised Catfish Fillets (about 6 ounces each)

  • 3 tablespoons butter, melted

  • ¼ teaspoon salt

  • ¹/8 to ¼ teaspoon ground red pepper

  • 1 cup coarsely chopped pecans, almonds or peanuts

  1. PREHEAT oven to 425°F. Coat a large baking sheet with nonstick cooking spray. In a small bowl, combine butter, salt and red pepper. Coat both sides of each fillet with seasoned butter.

  2. ON PREPARED BAKING SHEET, place fillets flat side down. Sprinkle tops with nuts. Bake until golden brown and opaque in center, 10 to 12 minutes, depending on size. Serve with Crisp Vegetable Slaw.

 

Crisp Vegetable Slaw

  • 1 cup thinly sliced red bell pepper

  • ²/³ cup thinly sliced snow peas

  • ¼ cup sliced and pitted ripe olives

  • ¼ cup thinly sliced green onions

  • 2 tablespoons parsley

  • 1 to 2 teaspoons minced jalapeños

  • 2 tablespoons rice vinegar or white vinegar

  1. IN A BOWL, combine all ingredients. Lightly toss and serve with fish.

Onion-Crusted Catfish

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Onion-Crusted Catfish

Ingredients

  • 8 U.S. Farm-Raised Catfish Fillets

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 1 teaspoon lemon zest

  • 1 cup French Fried Onions, crushed

PECAN SAUCE

  • ½ cup butter

  • ½ cup chopped pecans

  • 2 tablespoons lemon juice

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon fresh parsley, chopped

MELT butter in small saucepan until bubbly and slightly browned. ADD pecans and cook 1 minute to lightly toast.ADD lemon juice and Worcestershire sauce. Remove from heat; add parsley. Spoon over fish.

Instructions

  1. COMBINE flour, salt, cayenne pepper and lemon zest in shallow bowl.

  2. DREDGE fillets in flour mixture and press in crushed fried onions, coating well.

  3. BROWN fillets over medium-high heat serving side down for 3 to 4 minutes.

  4. TURN fillets and cook 3 to 4 more minutes or until done.

  5. WHILE fillets are cooking, make Pecan Sauce.

  6. PLACE fillets on plate and serve with sauce.

SERVES 4

Catfish with Lemon Pasta

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Catfish with Lemon Pasta

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 2 teaspoons salt

  • 1 teaspoon dried, crushed

  • 5 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 1 (14.5-ounce) can diced tomatoes

  • 1 cup dry white wine (or chicken broth)

  • 4 cloves garlic, chopped

  • 3 tablespoons chopped Italian parsley (or 1 tablespoon dried)

  • 3 tablespoons chopped fresh basil (or 1 tablespoon dried, crushed)

  • 1 teaspoon dried oregano leaves, crushed

LEMON PASTA

  • ½ pound pasta

  • 1⁄3 cup olive oil

  • 1⁄3 cup grated Parmesan cheese

  • ¼ cup fresh lemon juice

  • 1-2 teaspoons lemon zest

  • Salt and freshly ground pepper

  • ¼ cup fresh basil leaves, chopped (or 1 tablespoon dried)

COOK pasta in salted water until tender but still firm. Meanwhile, whisk oil, cheese, lemon juice and lemon zest to blend. Drain pasta, reserving 1 cup of cooking liquid. Toss pasta with lemon sauce. If needed, add some of the reserved liquid. Season with salt and pepper.

Instructions

  1. SEASON fish with salt and red pepper flakes. Heat 3 tablespoons oil in a heavy skillet over medium-high heat. Add fish and sauté rounded side down for 3 minutes; turn, and sauté 3 minutes or until cooked. Transfer fish to a plate and set aside.

  2. ADD onion to same skillet and add 1 to 2 tablespoons olive oil. Sauté until translucent.

  3. ADD tomatoes with their juices, wine (or chicken broth), garlic, parsley, basil and oregano. Simmer until sauce is reduced slightly or about 10 minutes.

  4. GENTLY return fish and any juice to tomato mixture to absorb spices.

  5. SERVE over Lemon Pasta.

SERVES 4

Cajun Catfish Pastries

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Cajun Catfish Pastries

Ingredients

  • 1 pound U.S. Farm-Raised Catfish Fillets, cooked and flaked

  • 2 teaspoons liquid crab boil

  • 1 teaspoon salt

  • 2 tablespoons butter

  • ½ cup green bell pepper, minced

  • ½ cup celery, minced

  • ¼ cup green onions, chopped

  • 3 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 1½ cups heavy whipping cream

  • 1 tablespoon parsley, minced or 1 teaspoon dried parsley

  • 2 teaspoons Cajun seasoning

  • 4 ounces Monterey Jack cheese, grated

  • 4 (1.9-ounce) packages frozen mini phyllo cups, thawed

Instructions

  1. PREHEAT oven to 400° F

  2. SIMMER fish in water seasoned with salt and liquid crab boil 5 to 7 minutes or until cooked. Remove fish, cool and flake.

  3. IN A LARGE SKILLET melt butter over medium-high heat. Add bell pepper, celery, onions and garlic. Cook until vegetables are tender, about 3 minutes.

  4. STIR IN flour and cook for 2 minutes, stirring constantly. Stir in cream, parsley and Cajun seasoning. Simmer about 10 minutes until slightly thickened.

  5. ADD cheese, stirring until melted. Remove from heat. Add flaked fish to cheese mixture.

  6. PLACE phyllo cups on baking sheets. Fill cups evenly with mixture. Sprinkle topping over pastries.

  7. BAKE until lightly browned, approximately 15 minutes. Serve warm.

MAKES 60 TARTS

Catfish Dip

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Catfish Dip

  • 2 pounds U.S. Farm-Raised Catfish Fillets

  • 2 quarts water

  • ½ cup liquid crab boil

  • 2 tablespoons salt

  • 1 (8-ounce) package cream cheese, softened

  • 1 (8-ounce) container sour cream

  • ½ cup mayonnaise

  • 1 tablespoon Worcestershire

  • 2 teaspoons dried dill weed

  • ½ teaspoon dried basil

  • 1 teaspoon cayenne pepper

  • Juice of 2 lemons

  • 1 cup green onion, finely diced

  • ½ cup celery, finely diced

  • ½ cup green bell pepper, finely diced

  • ¾ cup parsley, chopped

  • ½ cup pimientos, drained

  • Salt and black pepper to taste

  • Crostini

  • Fresh dill and lemon zest for garnish

 

  1. BRING water, crab boil and salt to a boil. Add fish and return to a simmer, 5 to 7 minutes or until done. Remove fish and refrigerate until cool; flake into small pieces.

  2. IN MIXING BOWL, combine cream cheese, sour cream and mayonnaise. Mix until smooth.

  3. ADD Worcestershire, dill weed, basil, cayenne pepper and lemon juice.

  4. ADD remaining ingredients and season with salt and pepper to taste.

  5. SERVE with crostini and garnish with fresh dill and lemon zest.

Catfish Curry Salad Sandwich

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Catfish Curry Salad Sandwich

Ingredients

  • 2 pounds U.S. Farm-Raised Catfish Fillets

  • ½ cup celery, diced

  • ¼ cup Italian parsley, chopped

  • ¾ cup toasted pecans, chopped (optional)

  • 1½ cups Curry Sauce

  • Salt and pepper to taste

  • 8 large croissants

  • Butter

Curry Sauce

  • 1 tablespoon olive oil

  • ½ small onion, finely diced

  • 1 clove garlic, finely diced

  • 4 teaspoons curry powder

  • 1⁄8 cup cold water

  • 1 cup mayonnaise

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

Instructions

  1. BRUSH fish with olive oil and season with salt and pepper.

  2. PREPARE fish on grill, under broiler or in a heavy skillet.

  3. COOK 3 to 4 minutes per side until done. Place in refrigerator to
    cool. When cool, cut into bite-sized pieces and add to cooled Curry Sauce.

  4. SPLIT croissants and lightly butter inside. On grill or in a skillet, lightly brown buttered sides. Assemble sandwiches.

Sauce Instructions

  1. SAUTÉ onion and garlic in olive oil until tender. Add curry powder and cook 2 to 3 minutes.

  2. ADD water and incorporate
    into mixture. Remove from heat; add mayonnaise, lemon juice, and salt and pepper. Cool until ready to use. May be made ahead.

SERVES 8

Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

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Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

  • 4 U.S. Farm-Raised Catfish Fillets (about 6 ounces each)

  • Salt and pepper to taste

  • Peanut oil

     

  • PAT catfish dry with paper towels. Generously season fillets on both sides with salt and pepper. In a large, heavy skillet, heat ¼ inch peanut oil until ripples begin to appear. Carefully add catfish fillets to hot oil; fry until crisp and golden brown, about 3 to 4 minutes on each side.

  • REMOVE from skillet; drain on paper towels. Serve with Tomato-Field Peas and Garlic Mayonnaise.

 

Tomato-Field Peas

  • 4 cups ripe tomatoes, cut into

  • ½-inch pieces

  • 1½ cups blanched field peas, cut into 1-inch pieces

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup torn basil leaves

  • 1 tablespoon olive oil

 

  1. IN A LARGE BOWL, toss tomatoes and field peas with salt and pepper. Add basil leaves; drizzle with olive oil. Stir in 1 tablespoon of Garlic Mayonnaise. Mix well and taste for seasoning. Serve with fried catfish, drizzling Garlic Mayonnaise over fillets.

Coconut Catfish with Sweet Dipping Sauce

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Coconut Catfish with Sweet Dipping Sauce

Ingredients

  • 2 pounds U.S. Farm-Raised Catfish Fillets, cut into 1-inch strips

  • 2 cups all-purpose flour, divided

  • ½ teaspoon baking powder

  • ½ teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 1 (12-ounce) can beer

  • 1 (14-ounce) package

  • sweetened flaked coconut

  • Vegetable oil

Sweet Dipping Sauce

  • 1 (10-ounce) jar orange marmalade

  • 3 tablespoons prepared horseradish

  • 3 tablespoons Creole mustard

Mix above ingredients. May
be served hot or cold.

Instructions

  1. COMBINE 1½ cups flour, baking powder, paprika, curry powder, salt, cayenne pepper and beer in a large bowl.

  2. DREDGE catfish strips in ½ cup flour.

  3. DIP strips in beer batter and roll in coconut.

  4. FRY coated strips in deep, hot oil (350° F) until coconut is golden brown. Drain on paper towels. Place on serving dish with Sweet Dipping Sauce.

SERVES 6-8

Classic Fried Catfish with Hushpuppies and Tartar Sauce

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Classic Fried Catfish with Hushpuppies and Tartar Sauce

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • ¾ cup yellow cornmeal

  • ¼ cup all-purpose flour

  • 2 teaspoons salt

  • 1 teaspoon cayenne pepper

  • ¼ teaspoon garlic powder

  • Vegetable oil for frying

Hushpuppies

  • 1½ cups self-rising cornmeal

  • ½ cup self-rising flour

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ¼ cup jalapeños, finely chopped (optional)

  • 4 green onions, thinly sliced

  • 1 cup buttermilk

  • 1 large egg, beaten

  • ½ cup sharp cheddar cheese, shredded

PREHEAT oil to 350° F. Combine cornmeal, flour, sugar and salt. Mix well. In a separate bowl, combine jalapeños, onions, buttermilk, egg and cheese. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes. Drop batter by
heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.

Tartar Sauce

  • 1 cup mayonnaise

  • 2 teaspoons Dijon mustard

  • 3 tablespoons sweet pickles, finely chopped

  • 2 tablespoons capers, chopped

  • 3 tablespoons green onions (use white bulb of onion), finely chopped; reserve green leaves for making hushpuppies)

  • 2 teaspoons lemon juice

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste

COMBINE mayonnaise, mustard, pickles, capers, green onions, lemon juice and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry

Instructions

  1. COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.

  2. COAT catfish with mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.

  3. ADD catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.

  4. REMOVE fish from oil and drain on paper towels.

  5. SERVE with Hushpuppies and Tartar Sauce.

SERVES 4

Spicy Chipotle Catfish Sandwich

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Spicy Chipotle Catfish Sandwich

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • Zest of 1 lemon

  • 2 tablespoons freshly squeezed lemon juice

  • 2 cloves garlic, minced

  • 1 chipotle pepper in adobo sauce, minced

  • Salt and pepper to taste

  • 4 regular or multigrain sourdough rolls

  • 4 slices sweet onion

  • Chopped cabbage or Romaine lettuce

CHIPOTLE MAYONNAISE

  • ¼ cup mayonnaise

  • 1 tablespoon capers

  • Smoked Spanish Paprika

  • Half of chipotle mix

IN A MEDIUM BOWL, mix
all ingredients until well
blended.

Instructions

  1. PREHEAT oven to 400° F.

  2. MIX lemon zest, lemon juice, garlic and chipotle pepper. Divide
    equally into 2 bowls.

  3. RUB a small amount of olive oil on fish. Top fish with half of
    chipotle mix. Sprinkle with salt and pepper.

  4. BAKE 8 minutes or until done.

  5. ASSEMBLE sandwiches with fish, chipotle mayonnaise, onion
    and lettuce.

SERVES 4

Spicy Catfish Strips with Thai Peanut Dipping Sauce

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Spicy Catfish Strips with Thai Peanut Dipping Sauce

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets, cut into 1-inch strips

  • 2 tablespoons chili sauce, such as Sriracha sauce

  • 1/2 cup fish breading

  • 1 tablespoon Chinese 5 Spice

  • 2 cups vegetable oil

Thai Peanut Dipping Sauce

  • 1/2 cup reduced-fat coconut milk

  • 3 tablespoons peanut butter

  • 1 tablespoon reduced-sodium soy sauce

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon sesame oil

  • 1 garlic clove, minced

Instructions

  1. In a small bowl, mix breading and Chinese 5 Spice. Add catfish strips a few at a time, tossing gently to coat with breading; shake off any excess.

  2. In a large skillet, heat oil to 350° F. Add catfish strips slowly and cook until golden brown, turning once (about 4 minutes).

  3. Remove strips from oil and drain on paper towels. Place on a serving dish with Thai Peanut Dipping Sauce.

Thai Peanut Dipping Sauce

  1. In a small saucepan, whisk together all ingredients over medium heat; bring to a simmer.

  2. Reduce heat to low; cook 5 minutes. Remove from heat and let cool to room temperature before serving.

Serves 2. 

Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans

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Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans

  • 2 U.S. Farm-Raised Catfish Fillets

  • ¼ cup seasoned cornmeal

  • 2 tablespoons of your favorite seasoning blend

  • ½ cup vegetable oil

  • ½ cup fresh pecans

  1. PLACE cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.

  2. PLACE large sauté pan over medium heat; add oil. When hot, carefully add catfish. Cook for approximately 3 to 4 minutes. Turn fillets over and cook for 2 more minutes. Place catfish on serving platter.

  3. DISCARD any remaining oil in pan and wipe pan clean with a paper towel. Place pecans into hot pan, shaking constantly. Toast for approximately 5 minutes or until lightly browned. Remove from pan and sprinkle over catfish.

  4. POUR Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.

 

Sweet Bourbon Glaze

  • ¼ cup dark brown sugar, packed

  • 2 tablespoons bourbon

  • 1 tablespoon molasses

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon soy sauce

  • 1 garlic clove, minced

  • ¼ teaspoon red pepper flakes

  1. WHISK together ingredients in a small sauce pan. Bring to a boil; reduce heat and simmer for 5 minutes.

Spicy Asian Catfish with Stir-Fried Vegetables

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Spicy Asian Catfish with Stir-Fried Vegetables

Ingredients

  • 3 U.S. Farm-Raised Catfish Fillets

  • 3 teaspoons Chinese 5 Spice

  • 1/2 cup Asian marinade

  • 4 tablespoons olive oil

  • 1 cup sliced mushrooms

  • 1 cup snow peas

  • 1 cup bias-cut celery (thin)

  • 1 cup sliced red and yellow bell peppers

  • 2 teaspoons corn starch

  • 1 cup bean sprouts

  • 1/2 teaspoon salt

  • Cooked rice or noodles for serving

Asian Marinade

  • 6 ounces pear juice

  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 1 tablespoon fresh ginger, grated

  • 1/2 teaspoon ground red pepper

  • 1/4 cup honey

  • 1/2 teaspoon ground mustard

Instructions

  1. To make Asian Marinade, whisk together all ingredients in medium bowl.

  2. Cut catfish into bite-size chunks. Place in shallow dish and add Chinese 5 Spice; toss to coat. Add 1/2 cup Asian Marinade and toss to coat; let sit 10 minutes.

  3. While fish is marinating, heat large skillet or wok over high heat for 2 minutes; add oil. Add all vegetables except bean sprouts; cook 3 minutes, stirring frequently. Remove with slotted spoon and set aside. Add catfish to hot skillet and stir-fry 2 minutes.

  4. Mix in 2 teaspoons of corn starch and reserved marinade; stir until there are no lumps. Add marinade and corn starch mixture to pan. Add vegetables and bean sprouts. Cook 2 minutes or until sauce has thickened. Season with salt.

  5. Remove from heat and plate with your choice of rice or noodles.

Serves 4-6. 

Spinach and Artichoke Dip with Catfish

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Spinach and Artichoke Dip with Catfish

Ingredients

  • 3 U.S. Farm-Raised Catfish Fillets, baked and flaked

  • 1-pound bag frozen chopped spinach, defrosted and drained

  • 1 8.5-ounce can artichokes, drained

  • 3/4 cup Parmesan cheese, grated and divided

  • 1/2 cup green onions, diced

  • 1 cup mayonnaise

  • 2 tablespoons fresh garlic, chopped

  • 1 teaspoon hot sauce

  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350° F.

  2. Squeeze excess moisture out of spinach and artichokes.

  3. Combine 1/2 cup Parmesan cheese and all remaining ingredients in large bowl. Transfer to glass baking dish; sprinkle with remaining 1/4 cup cheese.

  4. Bake 40 minutes or until hot in the middle and golden brown.

  5. Serve warm with your favorite crackers.

Serves 4.

Catfish Salad in Pita

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Catfish Salad in Pita

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

  • 1 tablespoon Cajun seasoning

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 cup celery

  • 1/2 red onion, finely diced

  • 1/2 cup green onion, thinly sliced

  • 1 cup mayonnaise

  • 1 tablespoon hot sauce

  • Salt and pepper to taste

  • 4 whole-wheat pita rounds, split and opened

  • 8 green leaf lettuce leaves

  • 1 large tomato, sliced (optional)

Instructions

  1. Sprinkle cooked catfish with Cajun seasoning.

  2. Combine catfish, bell peppers, celery, onion, mayonnaise, hot sauce, and salt and pepper in bowl; mix well.

  3. Place lettuce leaf and tomato slice in each pita half; spoon in catfish salad.

Serves 4.