Catfish Or Other Fillets With Rice Recipes

CREOLE BROILED CATFISH

Steps:

• Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
• Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
• Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
• Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

STEAMED LEMON CATFISH WITH VEGETABLES AND RICE

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.

BLACKENED CATFISH AND SPICY RICE

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.

CATFISH OR OTHER FILLETS WITH RICE

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.