Catfish Or Other Fillets With Rice Recipes

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BLACKENED CATFISH AND SPICY RICE



Blackened Catfish and Spicy Rice image

Quick and easy blackened catfish recipe. I like to serve this over a Cajun flavored spicy white rice. Although the rice is optional, the slightly spicy Cajun flavor of the rice brings out the taste of the catfish.

Provided by Eric Lubow

Categories     Seafood     Fish     Catfish

Time 30m

Yield 4

Number Of Ingredients 16

1 cup white rice
2 cups water
1 teaspoon Cajun seasoning
½ teaspoon hot pepper sauce
1 teaspoon ground thyme
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried dill weed
¼ teaspoon lemon pepper
2 (8 ounce) fillets catfish
½ cup butter, melted
1 teaspoon lemon juice, or to taste

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.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 40.6 g, Cholesterol 113.6 mg, Fat 32 g, Fiber 1.3 g, Protein 21.2 g, SaturatedFat 16.7 g, Sodium 972.1 mg, Sugar 0.6 g

CATFISH OR OTHER FILLETS WITH RICE



Catfish or Other Fillets with Rice image

Think of this as a simpler take on paella. It's Eastern European in origin, so it was often made with freshwater fish, but you can use any fillets you want. With a salad, this is a wonderful-and very fast-one-pot meal. If you're using water instead of stock, you might augment its flavor slightly by simmering it for 15 minutes with a carrot, an onion, and a celery stalk, along with a few peppercorns, a garlic clove, a bay leaf, and a teaspoon of vinegar; strain before proceeding. If you don't have time for this, that's fine too-the dish will still be good, even if you just use water.

Yield makes 4 servings

Number Of Ingredients 6

2 1/2 cups fish or chicken stock, preferably homemade (page 161 or 160), or water (see headnote)
1 1/2 cups long-grain rice, rinsed and drained
1 large or 2 medium tomatoes, cored, chopped, and mashed (with their juices), or 1 cup canned chopped tomatoes with their juices
3 tablespoons butter, melted
1/4 cup Madeira, sweet sherry, or white wine
1 to 1 1/2 pounds fillets of catfish, perch, bass, or other freshwater fish or fillets of red snapper, sea bass, halibut, or other firm white saltwater fish, cut into bite-sized pieces

Steps:

  • Bring the fish stock to a gentle boil in a medium saucepan or wide skillet with a lid, preferably nonstick. Add the rice and bring to a boil; turn the heat to medium-low and cover. Cook for 15 minutes, or until the water is nearly absorbed and the rice nearly tender.
  • Turn the heat to low and stir in the tomatoes with their juices, the butter, and the Madeira. Gently fold in the fish pieces, cover, and simmer for another 15 minutes, or until the fish is cooked and heated through. Serve hot.

CAJUN CATFISH AND RICE



Cajun Catfish and Rice image

Make and share this Cajun Catfish and Rice recipe from Food.com.

Provided by lazyme

Categories     Catfish

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons canola oil
1 cup chopped onion
1 red bell pepper, cored, seeded, and chopped
3 celery ribs, sliced
3 garlic cloves, minced
1 cup long-grain white rice
2 cups reduced-sodium chicken broth or 2 cups water
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce (to taste)
1 lb catfish fillet

Steps:

  • In a large skillet, preferably cast-iron, heat the oil over medium-high heat.
  • Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
  • Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes.
  • Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
  • Meanwhile, rinse the catfish and pat dry.
  • With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet.
  • Cut the catfish into 1-inch strips.
  • Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.

Nutrition Facts : Calories 452.4, Fat 18.4, SaturatedFat 2.6, Cholesterol 62.3, Sodium 225.6, Carbohydrate 46.4, Fiber 2.4, Sugar 4.2, Protein 24.1

STEAMED LEMON CATFISH WITH VEGETABLES AND RICE



Steamed Lemon Catfish With Vegetables and Rice image

Everyone laughs at me because I think hospital food is good. Well, it's good if it's hot and it really depends on what it is. This is one of my favorite things the hospital fixes. I was surprised in the best way the first time I was served this. It was deeelish! Thanks to my dietitian, I can make this at home. Evidentially, she does too because the recipe was already scaled down for me!

Provided by Redneck Epicurean

Categories     Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (4 1/3 ounce) box uncle ben's oriental fried rice
2 tablespoons butter
2 cups water
1 (16 ounce) package frozen stir fry vegetables
1 lb catfish fillet, thawed if frozen (about 1/2 inch thick)
1/2 teaspoon lemon-pepper seasoning
1 tablespoon lemon juice
2 tablespoons fresh parsley or 1 teaspoon dried parsley

Steps:

  • In a large skillet, melt the butter and saute the rice until golden brown. Stir in the water and seasoning packet, heat until boiling. Cover, reduce the heat, and simmer 10 minutes.
  • Add the frozen vegetables and heat till boiling, stirring occasionally.
  • Place the fish fillets on top of the veggie-rice mixture. Sprinkle with the lemon-pepper seasoning, lemon juice, and parsley.
  • Reduce the heat and cover; let steam about 10 minutes or until the fish flakes when forked and the vegetables are tender.

Nutrition Facts : Calories 205.4, Fat 14.4, SaturatedFat 5.7, Cholesterol 68.5, Sodium 104.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 17.7

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