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

Surf and Turf with Asparagus and Dill Hollandaise

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Surf and Turf with Asparagus and Dill Hollandaise

1 U.S. Farm-Raised Catfish Fillet, cut in half
2 (4-ounce) beef tenderloin fillets
½ pound fresh asparagus, ends trimmed
3 egg yolks
¼ cup white wine
2 tablespoons lemon juice
9 ounces hot clarified butter
Pepper sauce (Tabasco) to taste
1 tablespoon fresh dill, finely chopped

 

  1. Heat oil in a medium-size skillet over medium-high heat. Season beef and catfish fillets with salt and pepper.

  1. Sear beef for 2 minutes, on each side, or until cooked to your preferred temperature. Sear catfish for 3 minutes per side. Remove each and let rest.

  1. Add asparagus to hot skillet, then sprinkle with salt and pepper and sauté for 3 minutes.

  1. For the Dill Hollandaise, combine egg yolk, wine and lemon juice in a bowl and place over a hot water bath. Whisk and cook until it forms a figure 8 ribbon.

  1. Slowly add hot clarified butter while whisking. If sauce gets too thick, whisk in a few drops of warm water.

  1. When all butter is emulsified, season with salt and liquid pepper; stir in dill and spoon over fillets.

 

Yields: 2 servings

Pan-Seared Catfish with Crawfish Tails and Browned Butter

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Pan-Seared Catfish with Crawfish Tails and Browned Butter

  • 4 U.S. Farm-Raised Catfish Fillets

  • 2 lemons

  • 2¼ sticks of unsalted butter, divided

  • Salt and pepper to taste

  • 1 pound crawfish tails, cooked and peeled

  • ¼ cup chopped fresh flat-leaf parsley

  1. ZEST and juice lemons, separately reserving zest and juice; set aside.

  2. MELT ¼ stick of butter in microwave.

  3. Generously COAT each fillet with salt and pepper, then brush with melted butter.

  4. ADD seasoned fillets, presentation side down, to a very hot cast-iron skillet, and sear to get a nice crust, 2 to 3 minutes. Carefully turn and sear other side, about 3 minutes. Remove from heat and set aside.

  5. MELT remaining 2 sticks of butter in a large saucepan over medium-high heat. Allow butter to foam and turn golden brown. Watch carefully, and lower heat if necessary. Do not allow butter to burn or it will be unusable. Immediately add lemon juice, salt and pepper.

  6. REMOVE from heat and add crawfish tails and parsley.

  7. PLATE fillets and drizzle with crawfish tails and browned butter.

  8. SPRINKLE with lemon zest and serve.

Catfish Bienville

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Catfish Bienville

  • 6 U.S. Farm-Raised Catfish Fillets

  • ½ cup butter, divided

  • Salt and pepper to taste

  • 4 slices bacon, diced

  • 1 medium onion, diced

  • 2 tablespoons garlic, minced

  • 1 red bell pepper, diced

  • 1 rib celery, diced

  • 1½ cups chopped mushrooms

  • ½ pound shrimp

  • ¼ cup all-purpose flour

  • 2 cups heavy cream

  • 1 cup chicken stock

  • ½ cup Parmesan

  • 1 teaspoon cayenne pepper

  • 1 tablespoon sherry (optional)

  • Fresh-cut parsley for garnish

 

  1. MELT 2 tablespoons butter in a small bowl in microwave. Generously coat each fillet with salt and pepper, then brush with melted butter.

  2. ADD seasoned fillets, presentation side down, to a very hot cast-iron skillet, and sear to get a nice crust, approximately 1 to 2 minutes. Carefully turn and sear other side, about 3 minutes. Remove from heat and set aside.

  3. PLACE a large skillet over medium heat. Cook bacon until crispy. Remove bacon from pan; add remaining butter.

  4. ADD onions and garlic and cook for 3 minutes or until onions are translucent. Add bell pepper, celery and mushrooms; cook an additional 3 minutes. Add shrimp and cook for 3 minutes.

  5. DUST shrimp mixture with flour and stir to coat evenly; continue to cook for 2 minutes.

  6. STIR in heavy cream and chicken stock; cook until sauce thickens. Add Parmesan cheese and stir to combine. Add cayenne pepper and season with salt, pepper and sherry to taste.

  7. SPOON sauce over cooked fillets and garnish with parsley if desired.