Cornmeal Crusted Lemonfish With Grilled Onion And Potato Lyonnaise And Crabmeat Ravigote Recipes

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CORNMEAL CRUSTED CATFISH WITH GRILLED TOMATO AND SWEET ONION SALAD



Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

2 beefsteak tomatoes, sliced into 1/2 inch slices
2 Vidalia onions, sliced into 1/2 inch slices
Salt
Black Pepper
Canola oil
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme, chopped
1 cup cornmeal
1 teaspoon cayenne Pepper
4 catfish fillets

Steps:

  • Season the tomatoes and onions with salt and pepper on both sides. Brush the tomatoes and onions with canola oil on both sides. Place tomatoes and onions on a hot grill and grill for 3 minutes per side. Remove from the grill and coarsely chop. Place in a bowl and add balsamic vinegar and thyme. Check for seasoning. Set aside.
  • In a shallow dish, combine cornmeal, salt, pepper and cayenne pepper. Lightly dredge the catfish fillets in the cornmeal, pressing lightly to make the cornmeal stick well. Place a saute pan on the grill and heat. When the pan is hot, add 3 tablespoons of canola oil and heat. Place the catfish in the pan, and pan fry for 3 to 4 minutes per side or until the cornmeal is golden brown. Serve the catfish with the grilled tomato and onion salad.

PAN FRIED FLOUNDER IN CORNMEAL WITH SMOKED OYSTER-ARTICHOKE RELISH



Pan Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish image

Provided by Emeril Lagasse

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons plain yogurt
1 1/2 teaspoons chopped fresh thyme
Salt and pepper
12 ounces flounder fillets, skin removed
1/4 cup cornmeal
Oyster Relish, recipe follows
Oil for pan frying
Chopped parsley
1/2 cup smoked oysters (canned or fresh)
1/4 cup thinly sliced artichoke bottoms
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
1 1/2 tablespoons chopped red bell pepper
1 tablespoon olive oil
1 teaspoon lemon juice
Creole spice

Steps:

  • Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture on both sides of the flounder fillets. Season the cornmeal with creole spice. Dredge the flounder in the cornmeal. Heat 1/4 cup of oil in a skillet. Place the crusted flounder into the hot oil. Cook for 3 minutes on each side Drain the fish on a paper towel. Serve the flounder on a plate, topped with the oyster relish. Garnish with parsley.
  • Combine, season, and set aside.

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