Catfish With Lemonbutter Sauce Recipes

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.

SHELLI'S LEMON PEPPER CATFISH

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. Stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more.
• Place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. Transfer catfish to a plate and pour remaining lemon juice sauce on top. Sprinkle with remaining brown sugar.

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.

GRILLED FISH WITH A LEMON-CAPER SAUCE

Steps:

• Brush your fish basket with oil, or if using a disposable 13X9X2 inch aluminum pan, brush it with 1/2 tsp olive oil. Place the fillets in the basket or pan -- do not overlap the fillets. Brush the fillets with 1 tbsp olive oil. Sprinkle fillets with dillweed, lemon-pepper seasoning, and salt.
• Place the pan on a grill rack; grill, covered, over medium-hot coals about 25 minutes (depends on the thickness of your fish fillets). Cook until the fish flakes easily when tested with a fork. Transfer fillets to a serving platter and keep warm.
• While the fish is on the grill, prepare your sauce. Saute the onion in 1 tbsp olive oil in a large skillet over medium-high heat, stirring constantly until tender. Remove from heat. Stir in the mayonnaise and next 5 ingredients. Cook over low heat, stirring frequently, just until heated. This process takes about 7 to 10 minutes, so start it according to the thickness of your fish.
• Arrange lemon and lime slices around the fillets. Garnish with parsley sprigs, if desired. Spoon the sauce over the fillets and serve.