Creole Catfish With Veggies And Basil Cream Recipes

CATFISH CREOLE

Steps:

• Melt butter in wide frying pan or dutch oven over medium heat; add onion, celery, green pepper, and garlic. Cook until soft (about 7 minutes); add tomatoes, lemon zest and juice, Worcestershire, paprika, bay leaf, salt, thyme and Tabasco. Cook, stirring occasionally, for about 15 minutes until sauce is slightly thickened.
• Press fish pieces down into sauce; spoon some of the sauce over the top of fish. Cover pan and simmer gently until fish flakes readily when prodded in thickest portion with a fork. For a 1 1/2 inch-thick piece of fish (measured in thickest portion), allow 15 minutes.
• To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.

CATFISH CREOLE

Steps:

• In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

BAKED CATFISH CREOLE

Steps:

• 1. Prepare creole sauce as directed.
• 2. Preheat oven to 375 degrees.
• 3. Place the catfish in a baking dish sprayed with the non stick spray. Add the creole sauce and bake uncovered for20 minutes or until fish springs back to the touch.
• 4. When ready to serve, remove the fillets to a warmed platter and pour the sauce over them. Garnish with chopped parsley.
• yeild:12 oz fish.
• Serving: 3 oz catfish with about 1/2 cup sauce.
• Creole Sauce.
• 1/2 tblsp olive oil.
• 1/2 cup tomatoes , peeled and diced.
• 1/4 cup onions, finely chopped.
• 1/4 cup celery, finely chopped.
• 1/4 cup green bell pepper, finely chopped.
• 1 tsp garlic , finely minced.
• Creole Seasonings:.
• 3/4 tsp fresh oregano, finely chopped.
• 1/2 tsp fresh thyme, finely chopped.
• 1/8 tsp white pepper.
• 1/8 tsp black pepper.
• 1/8 tap red pepper.
• 1/8 tsp paprika.
• 3/4 cup chicken broth.
• 1 tblsp tomato paste.
• 1. Heat oil in a large skillet over medium heat. Add the tomatoes, onions, celery, bell peppers, garlic, and seasonings stirring to combine. Cook until onions are trandlucent, about 5 minutes.
• 2. Stir in the stock and tomato paste and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
• Yield: 1 1/2 cups.
• Serving: 1/4 cup.
• Chicken Stock Recipe Follows.

CREOLE CREAMED CATFISH

Steps:

• Salt and pepper the fillets with black pepper and a very light pinch of cayenne pepper. Place them in a heat-proof dish with a cover. Mix 3 tablespoons of butter, the shallots, tomato sauce, 1 cup of the cream, the lemon juice and white wine. Pour this mixture over the fish, cover, and let it simmer slowly for about 20 minutes, or until the fillets flake easily. Lift the fish onto a warm platter. Add the other cup of cream and the parsley to the sauce, and bring to a boil. Let it cool until the sauce thickens; then pour over the fish.

CREOLE CATFISH WITH VEGGIES AND BASIL CREAM

Steps:

• Melt 2 tbsp butter in large skillet over medium high heat. Add corn, onions, bell peppers; saute' until tender. Stir in salt and pepper; remove veggies and keep warm.
• Combine flour, cornmeal, and creole seasoning in large shallow dish; dip fillets in buttermilk, dredge through flour mixture.
• Melt remaining 1 tbsp butter with oil in skillet over medium-high heat. Cook fillets in batches until golden both sides (2 to 3 minutes). Remove and arrange on plates with veggies.
• Add cream to skillet, stirring to loosen any particles on the bottom of the pan. Add chopped basil and cook, stirring often, 2 minutes.
• Serve fillets with sauce and garnish with basil.