Lime Orange Catfish Recipes

LIME-ORANGE CATFISH

Steps:

• In a bowl or large glass measuring cup, whisk first 8 ingredients together.
• Gradually add olive oil while whisking until well blended.
• Reserve half of marinade and set aside.
• Put catfish in a large heavy duty zip-lock plastic bag.
• Pour remaining marinade into bag; seal and gently shake bag to coat catfish.
• Chill for 15 minutes, turning catfish once.
• Remove catfish from bag and discard bag.
• Prepare grill rack by spraying with cooking spray.
• Place catfish on grill rack over medium-high heat.
• Grill 5 minutes on each side or until done.
• Remove to serving platter and drizzle with reserved marinade.
• Garnish with lime and orange slices.

LIME BROILED CATFISH

Steps:

• Melt butter in a small saucepan. Stir in the lime juice, salt if desired, pepper and garlic powder. Remove from the heat and set aside. , Place fillets in a shallow baking pan. Brush each fillet generously with lime-butter sauce. Broil for 5-8 minutes or until fish flakes easily with a fork. , Remove to a warm serving dish; spoon pan juices over each fillet. Garnish with lime slices and parsley if desired.

GARLIC LIME CATFISH

Steps:

• Mix first 7 ingredients in a small bowl. (I mix 4 times the amount and keep it in a shaker bottle). Sprinkle liberally on fillets. Take a piece of waxed paper or plastic wrap and press the seasoning into both sides of the fish.
• Dredge the fish in the flour, shaking off excess flour.
• Heat oil in large nonstick skillet on medium high heat. Wait until oil shimmers in the pan, then place the catfish into the oil. You should hear the sound of frying. Set a timer 4 minutes.
• After 4 minutes, flip the fillets, possibly using 2 spatulas, and cook for another 2 minutes.
• Take the fillets out putting them on a plate. Set aside.
• Add the crushed garlic and vegetable stock to the skillet. Scrape up any brown bits. Add the butter in small pieces, stirring until each piece has melted, before adding the next. Add the lime juice and continue to cook down until the sauce reduces and thickens to your likeness. Remove the garlic (or not).
• Return the fish, and any accumulated juices back to the pan. Do not cover the top of the fish with sauce. When fish flakes easily, remove from pan and serve.