Best Catfish In Spicy Tomato Sauce Recipes
CATFISH WITH SPICY TOMATO SAUCE AND PECANS
This is a great, quick meal that's wonderful for doing after work. Any white fish fillet will work with this recipe and when you can get good, summery, red tomatoes you can sub them for the canned. I serve this with a white and wild rice pilaf but it's probably good over pasta as well.
Provided by Hey Jude
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°.
- Combine tomatoes, onions, garlic, pecans, cilantro, olive oil, red pepper flakes, lime juice, zest, salt and pepper (to taste) in a medium bowl and set aside.
- Place fillets in a greased baking dish; season with remaining 1/4 teaspoon salt and pepper (to taste); pour tomato mixture over fish and bake until fish begins to flake, about 20 minutes.
- Serve with the lime wedges.
SOUTH CAROLINA CATFISH STEW
When I was living in South Carolina, catfish stew was a popular dish. This is a delicious spicy, tomato-based stew with bacon and potatoes and onions and spices. It is very simple to make and so good to eat. My husband and I would keep the pot on the stove all day and take multiple trips into the kitchen for refills. I hope you enjoy!
Provided by Kitten
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
- Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 27.9 g, Cholesterol 60.1 mg, Fat 14.4 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 4.7 g, Sodium 1398.9 mg, Sugar 9.7 g
CARRIE'S CATFISH LARUE
Something new to do with catfish besides deep frying it! A yummy blend of tomatoes and italian seasonings make this a mild fish dish. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
Provided by Carrie Causey
Categories Seafood Fish Catfish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
- Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 7.9 g, Cholesterol 71.2 mg, Fat 18.5 g, Fiber 1.9 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 769.9 mg, Sugar 4.5 g
SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE
Categories Fish Appetizer Fry Horseradish Mayonnaise Lemon Cornmeal Winter Capers Gourmet Chicago Illinois Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 19
Steps:
- Prepare fish:
- Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
- Pour enough oil into a 4- to 5-quart heavy pot to measure 2 inches and heat over moderate heat until thermometer registers 350°F.
- Stir together flour, cornmeal, salt, and Cajun seasoning in another wide shallow dish.
- Make tartar sauce:
- Stir together all sauce ingredients in a bowl and chill, covered, until ready to serve.
- Fry fish:
- Drain fish well in a colander. Dredge one fourth of fish in flour mixture, shaking off excess, then transfer to oil and fry, stirring occasionally with a slotted spoon, until golden and just cooked through, 1 1/2 to 2 minutes. Transfer with slotted spoon to paper towels to drain. Return oil to 350°F. Repeat procedure with remaining fish strips in 3 batches.
- Serve fish tenders hot with tartar sauce and lemon wedges.
- *Available for order: BlueChef (bluechef.com), The Spice Hunter (800-444-3016), and Mc Cormick (AASpices.com).
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