Pepper Seared Catfish With Mushrooms Pine Nuts And Pancetta Recipes

PEPPER SEARED CATFISH WITH MUSHROOMS, PINE NUTS, AND PANCETTA

Steps:

• Preheat oven to 325°F.
• Cut each catfish fillet into 2 portions.
• Season with salt and cracked black pepper.
• In a medium sauté pan heat the olive oil over medium-high heat.
• When the oil is hot, place the catfish pepper side down.
• Sear each side for 1- 2 minutes.
• Remove and place on a metal oven-proof dish and place in the oven for 3- 4 minutes or until no pink shows.
• In the reserved pan, sauté the mushrooms for about 2- 3 minutes or until golden brown and crispy.
• Add the shallots and garlic and sauté for 15- 25 seconds.
• Add the pine nuts, pancetta, lemon juice, fresh herbs, salt and pepper.
• Adjust seasonings to taste.
• Place the mushroom ragout (mixture) on a warm plate.
• Top with the catfish.
• Serve with grilled asparagus and sweet potato.

NATIVE AMERICAN CATFISH WITH PINE NUTS

Steps:

• Preheat oven to 350.
• Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
• Grind 1/4 cup of pine nuts and reserve remaining for garnish.
• Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
• Dredge fillets in the pine nut mixture.Set aside.
• Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
• Sprinkle fillets with whole pine nuts and serve.

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.

CATFISH FILLETS WITH MUSHROOM CREAM SAUCE

Steps:

• Set oven to broil.
• Salt and pepper fish on both sides. Set aside.
• Combine butter, oil and garlic in small saucepan over low heat until butter is melted.
• Saute the mushroom in medium size skillet in 1/2 of the butter/oil mix.
• Remove from heat and add the Booze. :-) Return to heat and cook until it becomes a glaze.Add the tomatoes, Thyme and cream. Simmer for 10 minutes until it thickens.
• Add salt and pepper to taste. (remember the fish is already salted and peppered).
• In another skillet heat the remaining butter/oil mixture.
• Saute the fish in it for 3-4 minute on each side. Just until cooked through. (thicker fillet will take longer).
• Transfer the fish to broiler proof dish and spoon the sauce over it. Sprinkle with the cheese and broil until cheese melts.Yum! :-).

SAUTEED CATFISH IN GARLIC AND MUSHROOMS

Steps:

• Prepare catfish fillets by squeezing lemon on the and the salt and the pepper,.
• preheat the skillet,.
• pour the minced garlic in the skillet and saute until slightly brown, then pour the mushrooms in also, then lay the fillets on the skillet and cook until slight brown also, pour the garlic and the mushrooms over and cover for about 5 minutes.
• serve and enjoy.

PAN SEARED FISH WITH MUSHROOMS AND SCALLIONS

Steps:

• Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
• Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
• Serve over rice or noodles.

CATFISH..... SALT AND PEPPER CATFISH

Steps:

• Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
• Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
• In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated.
• Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.