Best Sesame Crusted Catfish With Geechee Peanut Sauce And Sauteed Okra Recipes

STEAMED FLYING FISH AND COU-COU

Steamed Flying Fish and Cou-Cou image

This is the national dish of Barbados.

Provided by Food Network

Yield 4 to 8 servings

Number Of Ingredients 27

Ingredients

2 cups water
10 small okra, finely sliced
1/4 red bell pepper, cored, seeded, and finely chopped
1 teaspoon salt
1/4 teaspoon hot sauce
4 tablespoons unsalted butter
1/2 pound fine cornmeal
8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied
3 tablespoons Bajan seasoning (also called green seasoning)
Lime juice, as needed
Salt, as needed
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, sliced
1 stalk celery, diced
1 bay leaf
2 tablespoons catsup
1/2 teaspoon curry powder
1/2 teaspoon mustard
1 teaspoon sugar
1 cup water or fish stock
1/4 green bell pepper, sliced
1/4 yellow bell pepper, sliced
1/4 red bell pepper, sliced
2 large tomatoes, chopped
2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme
1/4 teaspoon hot sauce

Steps:

Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl.
Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm.
Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick.
Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste.
Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.

CATFISH PARMESAN

Catfish Parmesan image

Mississippi is the nation's largest producer of farm-raised catfish. My family loves this dish, and asks for it often. One reason I like it is it's so simple to prepare. -W.D. Baker, Starkville, Mississippi

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon each pepper, dried oregano and basil
6 fresh or frozen catfish fillets (3 to 5 ounces each)
1/2 cup butter, melted
Optional: Tartar sauce and lemon wedges

Steps:

In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange in a greased 13x9-in. baking dish. , Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. If desired, serve with tartar sauce and lemon wedges.

Nutrition Facts : Calories 219 calories, Fat 18g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 522mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.