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− | {{Wikifiedrecipe}} |
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− | ==Description== |
+ | == Description == |
A [[Catfish]] recipe. |
A [[Catfish]] recipe. |
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− | == |
+ | == Ingredients == |
− | * 2 cups [[flour|all-purpose flour]] |
+ | * 2 cups [[flour|all-purpose flour]] |
− | * 1 tablespoon [[cayenne pepper]] |
+ | * 1 tablespoon [[cayenne pepper]] |
− | * 4 teaspoons [[salt]] |
+ | * 4 teaspoons [[salt]] |
− | * 6 U.S. |
+ | * 6 U.S. farm-raised [[catfish]] fillets |
− | * 2 tablespoons [[vegetable oil]] |
+ | * 2 tablespoons [[vegetable oil]] |
− | * 2 tablespoons [[butter]] |
+ | * 2 tablespoons [[butter]] |
− | * Parsley-[[pecan]] Sauce (ingredients follow) |
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− | * |
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− | 2. Heat 1 tablespoon of the [[oil]] and 1 tablespoon of the [[butter]] in a large skillet over medium heat until the [[butter]] is foaming but not brown. Add three of the fillets and cook for about 4 minutes or until lightly browned. Turn the fillets and spread some of the Parsley-[[pecan]] Sauce over the top and cook for 2 minutes. Cover the pan and cook for about 2 minutes longer or until [[category:Fish Recipes|fish]] [[flakes]] easily when tested with a fork and sauce is melted. Using a spatula, place [[Catfish]] on an oven-proof platter. |
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+ | === Parsley-pecan sauce === |
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− | 4. For Parsley-[[pecan]] Sauce: Place [[parsley]] in a food processor and coursely chop, turning the machine on and off, and scraping down sides of bowl. Add [[olive oil]], [[pecans]], [[garlic]], Parmesan and [[Romano]] cheeses and [[butter]] and process until mixture makes a smooth paste. Season with [[salt]] to taste. Store sauce, tightly covered, in the refrigerator. |
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+ | # Dredge each [[catfish]] fillet in the [[flour]] mixture, shaking off excess. |
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+ | # Set aside on a wax paper-lined baking sheet. |
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+ | # Heat 1 tablespoon of the [[oil]] and 1 tablespoon of the [[butter]] in a large skillet over medium heat until the [[butter]] is foaming but not brown. |
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+ | # Add three of the fillets and cook for about 4 minutes or until lightly browned. |
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+ | # Turn the fillets and spread some of the parsley-[[pecan]] sauce over the top and cook for 2 minutes. |
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+ | # Cover the pan and cook for about 2 minutes longer or until flakes easily when tested with a fork and sauce is melted. |
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+ | # Using a spatula, place [[catfish]] on an oven-proof platter. |
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+ | # Reheat the [[catfish]] on the platter by briefly placing them under the broiler just before serving, if necessary. |
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− | === |
+ | === Parsley-pecan sauce === |
+ | # Place [[parsley]] in a food processor and coarsely chop, turning the machine on and off, and scraping down sides of bowl. |
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− | ==See also== |
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+ | # Add [[olive oil]], [[pecans]], [[garlic]], parmesan and [[romano]] cheeses and [[butter]] and process until mixture makes a smooth paste. |
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+ | # Season with [[salt]] to taste. |
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+ | # Store sauce, tightly covered, in the refrigerator. |
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+ | __NOTOC__ |
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− | [[Category:Spicy Catfish Recipes]] |
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− | [[Category:Recipes]] |
+ | [[Category:Easy catfish Recipes]] |
− | [[Category:Easy Catfish Recipes]] |
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− | [[Category:Sautéed Catfish Recipes]] |
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− | [[Category:Catfish Recipes]] |
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[[Category:Parmesan cheese Recipes]] |
[[Category:Parmesan cheese Recipes]] |
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[[Category:Pecan Recipes]] |
[[Category:Pecan Recipes]] |
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[[Category:Romano Recipes]] |
[[Category:Romano Recipes]] |
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− | [[Category: |
+ | [[Category:Sautéed catfish Recipes]] |
− | [[Category: |
+ | [[Category:Spicy catfish Recipes]] |
Latest revision as of 23:53, 4 November 2013
Description
A Catfish recipe.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 4 teaspoons salt
- 6 U.S. farm-raised catfish fillets
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Parsley-pecan sauce
- 2 cups tightly packed fresh parsley, leaves and tender stems only
- ½ cup olive oil
- ½ cup broken pecan pieces
- 1 large clove garlic, cut into several pieces
- ½ cup grated parmesan cheese
- ½ cup grated romano cheese
- 2 tablespoons butter, cut into pieces
- salt
Directions
- Mix flour, cayenne pepper and salt in a shallow dish or on a piece of wax paper.
- Dredge each catfish fillet in the flour mixture, shaking off excess.
- Set aside on a wax paper-lined baking sheet.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat until the butter is foaming but not brown.
- Add three of the fillets and cook for about 4 minutes or until lightly browned.
- Turn the fillets and spread some of the parsley-pecan sauce over the top and cook for 2 minutes.
- Cover the pan and cook for about 2 minutes longer or until flakes easily when tested with a fork and sauce is melted.
- Using a spatula, place catfish on an oven-proof platter.
- Add the remaining tablespoon of oil and tablespoon of butter to the skillet and cook the remaining fillets as directed above, coating them with the sauce.
- Reheat the catfish on the platter by briefly placing them under the broiler just before serving, if necessary.
Parsley-pecan sauce
- Place parsley in a food processor and coarsely chop, turning the machine on and off, and scraping down sides of bowl.
- Add olive oil, pecans, garlic, parmesan and romano cheeses and butter and process until mixture makes a smooth paste.
- Season with salt to taste.
- Store sauce, tightly covered, in the refrigerator.