CRAWFISH ETOUFFEE, FRIED CATFISH, RICE, GRILLED ASPARAGUS AND CORNBREAD
Steps:
- For the crawfish etouffee: First, you make a roux. In a Dutch oven, add the butter over medium-high heat and melt. Add the flour and whisk until combined and there are no lumps in the flour. Continue to stir with a wooden spoon until the butter and flour mixture browns to the color of a shopping bag, 10 to 15 minutes. Make sure to stir continuously and do not allow the mixture to burn. If you notice little black specks, discard the roux and start over.
- Once the roux is sufficiently dark, add the garlic, celery, onion and bell pepper and stir. Cook for 5 minutes, then add the seafood stock and bring to a simmer. Add the parsley, tomato paste, thyme, bay leaves and some cayenne, paprika, salt and pepper. Stir and continue to simmer for another 10 minutes. Add the crawfish tails and simmer for another 10 minutes.
- Taste for seasoning and adjust if necessary. Remove the bay leaves before serving.
- For the rice: Over medium-high heat, bring 2 cups of water to a boil with the salt. Add the rice and return to a boil with a lid. Reduce to a simmer, keep covered and simmer until the rice is fully cooked, about 20 minutes. Reserve for serving.
- For the cornbread: Put a 10- to 12-inch cast-iron skillet in the oven and preheat to 425 degrees F.
- In a mixing bowl, combine the cornmeal, sugar, baking powder, salt and baking soda. In another mixing bowl, combine the buttermilk, creamed corn and eggs and whisk until the eggs are broken apart. Add the dry ingredients to the wet ingredients and whisk until everything is incorporated.
- Carefully remove the cast-iron skillet from the oven. Coat the inside with the canola oil, then pour the cornbread batter into the skillet. Place the skillet back in the oven and bake until the top is golden brown and the inside is cooked all the way through, about 20 minutes. Flip the cornbread upside-down onto a cutting board. Reserve for serving.
- For the fried catfish: In a shallow pan or baking dish, combine the cornmeal, cayenne, paprika, chili powder, salt and pepper and stir to evenly spread the spices throughout the cornmeal. Hit each side of each catfish fillet with a few drops of a Louisiana-style hot sauce and spread it around. Dredge the fillets in the cornmeal mixture, generously coating both sides with it.
- In a deep fryer with oil set to 375 degrees F (or a cast iron skillet with oil heated to 375 degrees F), fry the catfish in batches until golden brown, 4 to 5 minutes. Drain on a pan lined with paper towels.
- For the grilled asparagus: Prepare a grill or grill pan for medium heat.
- Cut the white woody ends off of the asparagus and discard. Put the asparagus in a shallow dish, drizzle with olive oil and toss with some salt and pepper. Grill for 3 to 5 minutes, then flip the asparagus to grill the other side for another 3 to 5 minutes. Transfer to a serving plate and toss with the lemon juice.
CRAB-STUFFED CATFISH
"My family was not big on fish...until I made this dish," Joy McConaghy from Moline, Illinois notes. She stuffs catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, at 425° for 22-26 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 437 calories, Fat 23g fat (8g saturated fat), Cholesterol 182mg cholesterol, Sodium 611mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
SKILLET-GRILLED CATFISH
The Cajun flavor is great in this skillet-grilled catfish recipe. You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.
Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 366mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
BAKED HERB CATFISH
Spice up August, National Catfish Month, with these well-seasoned fillets. A healthy twist on batter-fried catfish, the baked entree cuts the calories and saves the flavor. -Kathy Giannone, West Henrietta, NY
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets., Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 249 calories, Fat 15g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 706mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
CAJUN BAKED CATFISH
This well-seasoned fish nets me compliments from family and friends whenever I serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika. -Jim Gales, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 748mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
COD AND ASPARAGUS BAKE
In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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