Catfish With Lemon Recipes

LEMON-PEPPER CATFISH

Steps:

• In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Sprinkle fish with salt and lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, fish, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

EASY BAKED CATFISH WITH LEMON GARLIC BUTTER

Steps:

• your oven to 400 degrees.
• 2 Heartland Catfish fillets, frozen or thawed, on a foil-lined baking sheet.
• juice from half a lemon over the fillets. Place 2 pats of butter on each fillet. Top with minced garlic.
• each fillet with roasted garlic seasoning, salt and pepper. Add diced roasted red peppers on top of each fillet.
• fried onions onto each fillet. Top fillets with chopped parsley.
• in pre-heated oven for 15-20 minutes. Add 5 minutes to the cook time for frozen fillets.
• with fresh parsley and sliced lemons.

CATFISH WITH LEMON/BUTTER SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.

LEMON PEPPER CATFISH

Steps:

• Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
• In a large frying pan, melt margarine over medium-high heat.
• Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.

OVEN-BAKED LEMON CATFISH

Steps:

• Set oven to 425 degrees.
• Line a baking sheet with foil then spray foil with nonstick cooking spray.
• In a bowl mix the fine dry breadcrumbs with seasoned salt black pepper and cayenne.
• In a bowl combine the mayo, buttermilk, lemon rind, lemon juice, dill and garlic until well combined.
• Brush the fillets on both sides with the mayo mixture.
• Coat evenly with the breadcrumb mixture.
• Place the fillets into prepared baking sheet.
• Sprinkle with more seasoned salt and black pepper if desired.
• Bake for about 20-22 minutes or until the fish flakes with a fork.

CATFISH WITH LEMON, CAPERS AND OREGANO (WEIGHT WATCHERS)

Steps:

• Spray the rack of a broiler pan with nonstick spray; preheat broiler.
• Put the catfish on the prepared rack. Lightly spray the fish with nonstick spray and sprinkle with 1/4 teaspoon black pepper. Broil the fish 5 inches from the heat just until opaque in the center, about 8 minutes. (Tip: To check if the fish is cooked properly, slit the thickest part of fish fillets with a thin-bladed knife. Peek inside; the flesh should be opaque and should flake easily.).
• Meanwhile, whisk the lemon zest and juice, orange juice, capers, oil, oregano, and the remaining 1/4 teaspoon pepper in a small bowl.
• Divide the cucumbers among 4 plates. Top each serving with 1 fillet; drizzle evenly with the dressing.

CATFISH WITH HERBED LEMON CREAM

Steps:

• Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
• Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.

TANGY LEMON CATFISH

Steps:

• In a shallow bowl, combine the lemon juice, garlic, salt and oregano; add fillets. Turn to coat; refrigerate, covered, 30-60 minutes, turning several times., Drain and discard marinade. In a shallow bowl, combine cornmeal and flour. Coat fillets with cornmeal mixture. In a skillet, cook fillets in oil and butter for 5 minutes on each side or until fish is golden brown and flakes easily with a fork. , Combine the tartar sauce ingredients in a bowl. Serve with fish.

BLACKENED CATFISH WITH LEMON

Steps:

• Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes.
• Combine spices in a 9-inch pie plate.
• Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.
• Turn on vent fan during cooking to eliminate smoke.
• Using a hot pad, turn pan right side up.
• Remove fish fillets from oil and drain.
• Dip each fillet into seasonings and coat each side evenly.
• Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.

CATFISH BAKED LEMON DILL CATFISH

Steps:

• 1.Stir together mayonnaise, buttermilk, lemon rind, lemon juice, dill, and garlic in a small bowl.
• 2.Place half of mayonnaise mixture in another small bowl to serve with fish; cover and chill until ready to serve.
• 3.Rinse fillets, and pat dry with paper towels. Brush the catfish fillets evenly with remaining half of mayonnaise mixture; sprinkle evenly with salt and pepper.
• 4.Dredge fillets in breadcrumbs. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan.
• 5.Bake at 425°F (220°C) or until fish flakes with a fork and is opaque throughout,about 15 minutes to 20 minutes,no longer.
• 6.Serve the baked catfish fillets immediately with chilled mayonnaise mixture.