Pan Seared Catfish With Toasted Pecans And Carrot Emulsion Recipes

PAN-SEARED CATFISH WITH TOASTED PECANS AND CARROT EMULSION

Steps:

• For the carrot emulsion: In a medium saucepan, heat 1 tablespoon of the olive oil over moderate heat. Add the shallots, ginger, and curry powder. Sauté until the shallots are softened but not colored, about 5 minutes. Add the sherry, bring to a simmer, and reduce until almost dry. Add the carrot juice and simmer briskly until reduced to 3/4 cup, about 15 minutes. Strain through a fine sieve, pressing on the solids with a wooden spoon to extract all their flavor. Slowly whisk in the remaining 1/2 cup olive oil. Season with salt. Keep warm.
• Melt the butter in a small skillet. Add the ginger and sauté for about 1 minute to release its fragrance. Add the pecans and toss to coat. Season with salt and keep warm.
• Season the fish all over with salt and pepper. Set 2 nonstick skillets over medium-high heat and add 2 tablespoons olive oil to each. When the oil is almost smoking, put the fish in the skillets, flesh side down. Sear until browned, about 3 minutes, then turn and cook on the second side until it has browned and the catfish just flakes when probed with a fork, about 5 minutes longer, lowering the heat as needed to prevent burning.
• To serve, spoon about 2 tablespoons of sauce onto each of 6 warm dinner plates. Top with a catfish fillet. Spoon some of the buttered pecans over the fish. Serve immediately.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.

PECAN CRUSTED DIJON BAKED CATFISH

Steps:

• Preheat oven to 475.
• Spray baking pan with Pam or equivalent.
• Grind pecans in blender. Do not blend too long or you'll have powder.
• In a small bowl, combine melted butter, breadcrumbs, and pecans.
• Salt and pepper both side of fillets.
• Place rounded side up on baking pan.
• Rub 1 T of mustard on top of each fillet.
• Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
• Right before baking, spray each fillet lightly with Pam.
• Bake for 13-15 minutes or until fish flakes easily.

PECAN COATED CATFISH WITH A SUCCOTASH OF BUTTER BEANS, YELLOW CORN, BLACK RICE AND FRESH SPINACH

Steps:

• Heat oil. Add garlic, red onion, red pepper and corn. Saute until vegetables are softened. Add beans, rice, spinach to saute pan and cook another 2 minutes. Add stock and salt and pepper. Bring to boil. Reduce heat and simmer 2 minutes. Cool. (See Cook's Note)
• Mix cornmeal and pecans in bowl. Season catfish, dredge in pecan mix. Heat oil in 10-inch saute pan over high heat. Add catfish fillets and cook quickly, turning after 3 minutes (do this in batches if necessary, keeping cooked catfish warm until all fillets are done). Remove from heat and serve over succotash.
• To roast nuts, heat dry saute pan over medium high heat. Add nuts and roast, tossing or stirring nuts frequently. Do not walk away from pan as nuts burn in an instant. When nuts are browned, remove pan from heat and turn nuts out onto cool plate so they stop cooking immediately.

SEARED CATFISH CREOLE

Steps:

• Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
• Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

PECAN-CRUSTED CATFISH

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large resealable food-storage plastic bag, mix corn flake crumbs, pecans, paprika, garlic powder and ground red pepper.
• In shallow dish or pie plate, beat egg white slightly with fork. Dip fish into egg white, then place in bag. Seal bag and shake until evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.

PECAN-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

PECAN-CRUSTED CATFISH (MAKEOVER)

Steps:

• Heat oven to 450°F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well.
• In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan.
• Bake 15 to 20 minutes or until fish flakes easily with fork.

PAN SEARED CAT FISH WITH RED ROASTED RED PEPPER LIME SAUCE AND TOASTED SUNFLOWER SEEDS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season both sides of fish with salt and freshly ground black pepper.
• Add fish fillets to skillet and cook 2 minutes per side flipping with a spatula or tongs, until golden brown and fork-tender. Remove from pan.
• In a blender, combine roasted red peppers, garlic, lime juice, ginger, and cumin and puree until smooth. Transfer mixture to a small saucepan and bring to a simmer, about 5 minutes. Remove from heat and stir in cilantro.
• Serve half of the fish with all of the sauce spooned over top. Sprinkle the top with toasted sunflower seeds. Reserve remaining fish for heros, if desired.