Egypt Ridge Catfish Recipes

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CATFISH BAKED IN FOIL



Catfish Baked in Foil image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 cup couscous (preferably whole wheat)
2 tablespoons extra-virgin olive oil
3/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
4 6-ounce skinless catfish fillets
2 lemons (1 thinly sliced, 1 juiced)
1/3 cup roughly chopped fresh parsley or mint
1 medium red onion, thinly sliced
1 cup cherry tomatoes, halved
2 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.
  • Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.
  • Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice.

Nutrition Facts : Calories 429, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 219 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 31 grams

CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE



Catfish Fillets with Egyptian Tahini Sauce image

Categories     Blender     Fish     Sauté     Quick & Easy     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 garlic clove
1/4 cup well-stirred tahini
1/3 cup water
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons coriander seeds
two 6-ounce catfish fillets
1 tablespoon olive oil
2 tablespoons coarsely chopped fresh flat-leafed parsley leaves

Steps:

  • Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
  • Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

EGYPT RIDGE CATFISH



Egypt Ridge Catfish image

Make and share this Egypt Ridge Catfish recipe from Food.com.

Provided by CoffeeMom

Categories     Catfish

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb catfish fillet
1/3 cup vegetable oil
1/3 cup all-purpose flour
1 tablespoon curry powder
1/2 teaspoon cayenne pepper
1 large red onion, sliced
1/3 cup raisins
1/3 cup cider vinegar
1/3 cup honey

Steps:

  • Place catfish fillets on paper towels to dry. Heat oil in a large skillet over medium heat.
  • Place flour, curry powder, salt and cayenne pepper in a plastic bag. Slice catfish into 3-inch lengths and add to bag. Shake bag to coat catfish with flour mixture.
  • Fry catfish in the hot oil two at a time for about 3 minutes on each side, or until fish flakes easily when tested with a fork. Drain on fresh paper towels.
  • Add onion to remaining oil in pan, stirring to distribute in oil. Reduce heat to low and cook for 2 minutes or until softened. Stir in raisins and cook for 2 minutes.
  • Add vinegar and cook for 2 minutes. Add honey and cook until mixture comes to a boil. Add catfish pieces to pan and stir to coat with the sauce. Cover and cook until the fish is warmed through. Serve garnished with peanuts and chopped parsley.

Nutrition Facts : Calories 997.7, Fat 54.4, SaturatedFat 8.9, Cholesterol 106.5, Sodium 131.4, Carbohydrate 91.5, Fiber 3.8, Sugar 64.2, Protein 39.4

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