Catfish And Okra With Pecan Butter Sauce Recipes

CATFISH AND OKRA WITH PECAN BUTTER SAUCE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
• Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
• Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
• When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
• While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

CAJUN PECAN CATFISH

Steps:

• Preheat oven to 425°. In a small bowl, combine oil, lemon juice, Cajun seasoning and thyme. In another bowl, combine pecans, cheese, bread crumbs, parsley and 1 tablespoon of the oil mixture., Place catfish in a greased 15x10x1-in. baking pan. Brush with remaining oil mixture. Spread pecan mixture over fillets. Bake until fish flakes easily with a fork, 10-15 minutes.

SESAME CRUSTED CATFISH WITH GEECHEE PEANUT SAUCE AND SAUTEED OKRA

Steps:

• Grind 1/2 cup sesame seeds in spice grinder into a rough powder. Leave the other 1/2 cup whole. Combine the sesame powder, sesame seeds, cornmeal, and salt and pepper and place in a shallow bowl.
• Dredge catfish fillets in sesame-cornmeal mix and saute in hot peanut oil until golden brown. Remove catfish, keep warm. Empty skillet of oil and crusty cornmeal. Add new oil to hot pan and saute the fresh sliced okra until it becomes slightly brown, about 8 minutes.
• Place the geechee sauce on the plate and put catfish fillets on top of that. Add another ladle of geechee sauce and put Sauteed okra on top.
• Sweat the peppers, celery, and onion in bacon fat until the onions are translucent. Season with salt and pepper. Add red wine and reduce by 1/3. Add tomato and stock. Whisk in roux and peanut butter. Check seasoning. Let simmer for 30 minutes.
• Melt the butter in a saute pan. When the butter is melted, add the flour and stir to combine. Cook slowly over low heat, stirring constantly, until the roux gets dark brown, about 15 to 20 minutes. Don't rush it or the roux could burn and become bitter tasting.

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE

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.

BLACKENED CATFISH WITH FRIED OKRA

Steps:

• For the catfish: Line a sheet pan with a rack and set aside. Stir together 1 tablespoon of the paprika and the salt in a small bowl. Sprinkle the mixture over the catfish filets and refrigerate for 30 minutes.
• Meanwhile, stir together the remaining 3 tablespoons paprika, garlic powder, onion powder, black pepper, cayenne, cumin, oregano, and thyme in a small bowl. Set 4 teaspoons of the spice mix aside; the rest will keep, in an airtight container, for up to 1 year.
• When the catfish is ready, season each filet on one side with 2 teaspoons of the spice mix. Lightly oil a large cast-iron skillet and heat over medium-high heat until almost smoking. Place the filets in the skillet seasoned-side down and cook until lightly blackened, 1 to 2 minutes. Flip the filets, add the butter and cook 1 to 2 minutes more, occasionally basting with the melted butter. Transfer the filets to the prepared sheet pan and set aside.
• For the fried okra: Whisk the eggs in a large shallow dish and season with salt and pepper. Add the okra and toss to combine. Place the cornmeal and cayenne in another large shallow dish, season with salt and pepper and stir to combine. Transfer the okra to the dish of seasoned cornmeal, letting any excess egg drip off, and toss until completely coated. Transfer the okra into a fine-mesh colander or hand strainer and gently shake to remove any excess cornmeal.
• Add 1 to 2 inches of oil to a large nonstick skillet and heat to 350 degrees F. Working in batches, fry the okra, gently turning with tongs, until golden brown and crispy, 3 to 4 minutes. Transfer to the sheet pan with the catfish. Repeat with the remaining okra.
• Plate the blackened catfish and fried okra next to each other and garnish with the lemon wedges.