MISSISSIPPI CATFISH WITH A SAUCE OF PUREED TOMATOES – CHOPPED GREEN ONIONS – MINCED GARLIC – RED BELL PEPPER – BLACK OLIVES – WHITE WINE ATOP SLICED RED POTATOES

A recipe for liking catfish when they are not fried. . .

–4 fillets of catfish (medium size)

–pureed tomatoes (1 can, drained)

–chopped green onions (3 stalks, chopped)

–minced garlic (1 tablespoon, bottled)

–red bell pepper (one-half, fresh, medium, sliced)

–black olives (1 small can, drained, sliced)

–white wine (one-quarter cup)

–sliced potatoes (5 or 6 small, cut to bite-sized)

–salt and pepper

–extra virgin olive oil (organic, if possible)

1 – Place the potatoes in 1 inch of water in a covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 15 minutes (for very tender potatoes).  When finished, keep covered to preserve warmth.

2 – Place the tomatoes, minced garlic, and white wine in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Stir well.  Microwave on high for 3 minutes.  Nestle the catfish in 1 layer amid the sauce.  Season with salt, pepper, and a few drops of olive oil.  Sprinkle black olives and green onions on top.  Microwave on high for 8 minutes.  When finished, check a center piece to be sure that it flakes and is done.  If not cooked, return to the microwave for 1 minute more.

3 – Serve the catfish and sauce hot, atop the potatoes.

–catfish (this recipe was intended for catfish) adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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MISSISSIPPI CATFISH SMOTHERED IN SWISS CHEESE & SEASONED WITH HERBS DE PROVENCE & THYME IN WHITE WINE SAUCE

This is truly delicious, a hybrid of Mississippi and Southeast France. . .

For 4:

–4 fillets of catfish (size of 4 decks of cards, 1 pound)

–Swiss cheese (6 slices)

–herbs de provence (dried, bottled, 1 tablespoon)

–thyme (dried, bottled, 1 teaspoon)

–white wine (one-quarter cup)

–extra virgin olive oil

–salt and pepper

1 – Place the catfish in a covered baking dish.  Add the white wine.  Season with salt and pepper.  Place Swiss cheese on top to cover.  Sprinkle with herbs de provence and thyme.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the catfish and sauce hot.

–catfish inspired by C. Mabry, chef.

A Simple Dinner:  LEMON BUTTER BONE-IN CATFISH WITH WORCESTERSHIRE ATOP JASMINE RICE

Note:  Originally intended for trout.

For 4:

–bone-in catfish (2, fresh)

–lemon juice (3 squirts)

–Promise margarine (heart-healthy, 3 tablespoons)

–Worcestershire sauce (3 tablespoons)

–salt and pepper

–jasmine rice (use instructions for microwaving on package; brands differ)

1 – Place the catfish side by side in a long, large baking dish with a cover.  Drench in lemon juice and Worcestershire sauce.  Dot with margarine.  Season with salt and pepper.  Microwave on high for 4 and one-half minutes; then turn over the catfish and microwave for another 4 and one-half minutes.

2 – Serve one-half catfish to each person, hot, atop the jasmine rice.

–catfish adapted from the Genuis Kitchen web site.

A Simple Dinner:  BONE – IN CATFISH TOPPED WITH GREEN ONIONS IN LEMON – TERIYAKI MARINADE SAUCE

For 2:

–catfish (whole, medium)

–green onions (2 stalks, chopped)

–teriyaki marinade (one-quarter cup)

–lemon juice (2 squirts, generously)

–pepper (no salt)

–olive oil

1 – Place the catfish in a long, covered baking dish.  Drench in lemon juice.  Season with pepper and olive oil.  Pour teriyaki marinade over the catfish.  Microwave on high for 3 minutes.  Turn over.  Place green onions on top.  Microwave for 3 minutes more.  When finished, cut the catfish into two pieces with a very sharp knife.

2 – Serve the catfish hot, with the marinade spooned over it.

–recipe original.

WHOLE CREOLE CATFISH ENCRUSTED WITH MINCED PECANS

For 2:

–catfish (bone-in, medium, 1)

–Creole seasoning (bottled)

–minced pecans (one-quarter cup)

–egg (1)

–pepper (note: no salt; Creole seasoning has this)

–olive oil

1 – Place 1 egg in a small mixing bowl.  Stir to break the yolk.  Submerge the catfish.  Place the catfish on a large plate.  Season both sides with pepper and Creole seasoning.  Using a food processor, mince one-quarter cup of broken pecans.  Press the minced pecans against the catfish.  Then turn over, and also press minced pecans against the catfish.  Reserve 2 tablespoons of minced pecans.  Finish with a few drops of olive oil.

2 – Microwave the catfish for 3 minutes.  Then turn over, press the 2 tablespoons of minced pecans against the top, and microwave for 3 minutes longer.

3 – When the catfish is done, use a sharp knife to cut into two pieces. 

4 – Serve the catfish hot.

–catfish inspired by the Essence web site.

BAKED CATFISH DIPPED IN EGG – MILK – SHREDDED PARMESAN – FLOUR AND SEASONED WITH PAPRIKA & OLIVE OIL

For 4:

–catfish (2 fillets, small)

–egg

–milk (almond or soy for lactose – free; or dairy)

–Parmesan (shredded, packaged, half a package)

–flour

–paprika

–olive oil

–salt and pepper

1 – Crack an egg in a small bowl and add a little milk.  Season with salt and pepper, and then stir briskly.  Place a little flour and half a package of shredded Parmesan cheese on a plate.  Stir the flour and cheese together.  Dip the catfish, one at a time, in the egg/milk, and then roll in the flour/cheese.  Coat well.  Then place in covered baking dish.  Season with salt, pepper, paprika, and olive oil.  Microwave on high for 7 minutes.

2 – Serve the catfish hot.

–catfish adapted from the food.com web site.

CATFISH DELTA WITH PAPRIKA – CAJUN SEASONING – PARMESAN – WORCESTERSHIRE & WRAPPED IN CORN FLAKE CRUMBS

–catfish fillet (large)

–paprika (bottled)

–Cajun seasoning (or Creole)

–Parmesan cheese (shredded)

–Worcestershire sauce (bottled)

–corn flake crumbs (or corn chex crumbs)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes or corn chex in a plastic bag.  With the back of an ice cream spoon against the kitchen counter, break apart the corn to make crumbs.  Season with paprika,Parmesan cheese, and a little salt.  Shake well.  In a separate plastic bag, place the catfish.  Mix together a small amount of olive oil and 1 tablespoon of Worcestershire sauce in a small dish, and then pour on the catfish in the plastic bag.  Pour the corn crumbs on the catfish, and shake well.  Place the catfish in a covered baking dish (without water).  Microwave on high for 4 minutes.

2 – Serve the catfish hot.  I also served broccoli and bean soup (recipes, see the search box on this blog).

–catfish adapted from the food network web site.

CURRIED WHOLE CATFISH WITH ONION & RED BELL PEPPER / WHITE RICE / BABY BUTTER BEANS WITH FAUX BACON

–catfish (bone-in, medium size, 1)

–green curry paste (bottled)

–onion (one-half, medium)

–red bell pepper (2 slices, chopped)

–white rice (instant)

–baby butter beans (dried; soak overnight)

–Bac-n pieces

–salt and pepper

–olive oil

 

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add water to 1 inch above the beans.  Season with salt, pepper, Bac’n pieces, and olive oil.  Cook in the slow cooker on low for 6 hours.  Put setting on warm until time for dinner.

2 – Place two-thirds cup of instant white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt, pepper, and olive oil.  Microwave for 2 minutes.  Let sit at least 5 minutes.

3 – Slice onion and red bell pepper, and place in a covered baking dish (large enough to hold the catfish).  Add a little water, salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the catfish on top of the onion and pepper.  Mix water and green curry paste to a thick liquid, and then pour over the catfish.  Microwave on high for 3 minutes; then turn the catfish over, and microwave for 3 minutes more.

4 – Serve the catfish, with sauce, on top of the white rice, with the baby butter beans as a side.

–recipes original.

BONE-IN TUMERIC CATFISH WITH LEMON – SUGAR – GINGER IN COCONUT MILK / WILD RICE IN BROTH / GREEN PEAS WITH MUSHROOMS / CANNELLINI BEANS

–catfish (bone-in, 1, medium)

–tumeric (bottled)

 –lemon juice (bottled) 

–lemon pepper 

–ginger (bottled) 

–sugar

 –coconut milk (canned) 

–clam juice 

–onion (one-half, sliced) 

–ginger (bottled) 

–wild rice (boxed) 

–chicken broth (non-fat, low sodium) 

–green peas (one-half package, frozen) 

–mushrooms (6 to 8, baby bellas, sliced) 

–cannellini beans (canned) 

–Bac’n pieces (soy bacon)

 

1 – Slice one-half onion and place in a long, covered baking dish.  Season with salt and pepper.  Microwave on high for 3 minutes.  Place catfish on top of the onion.  Drench in lemon juice.  Season with ginger, lemon pepper, sugar, salt, and pepper.  Turn the catfish over.  Repeat the same seasonings.  Stir a little clam juice into the coconut milk.  Pour over the fish.  Set aside.

 2 – Pour contents of the wild rice package into a covered baking dish.  Add seasoning packet that comes with the rice.  Then add one and three-fourth’s cups of chicken broth.  Microwave on high for 10 minutes.  Let sit for 5 minutes, to allow time to absorb the broth.

 3 – Place green peas and mushrooms (latter on top) in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 5 minutes.

 4 – Rinse cannellini beans in a colander.  Then place in a covered baking dish with a little water.  Season with salt, pepper, Bac’n pieces, and olive oil.  Microwave for 3 minutes.

 5 – Microwave the fish for 3 minutes on one side.  Then carefully turn over and microwave for 3 minutes more.

 6 – With a sharp knife, divide the catfish into two pieces.  Serve each half on top of the wild rice, with the green peas and beans as sides.

 –catfish adapted from food.com web site; other recipes original.

SPICY OVEN FRIED CATFISH WITH GARLIC – HERB BREADCRUMBS – LEMON – PINE NUTS / SPINACH – KALE WITH GARLIC / SQUASH CASSEROLE

–catfish (1 large or 2 medium)

–garlic – herb breadcrumbs (boxed)

–lemon juice

–cayenne pepper

–parsley

–pine nuts (one-third small package)

–spinach – kale blend (packaged)

–garlic powder

–squash (2, medium)

–onion (one-half, medium)

–breadcrumbs (plain, boxed)

–salt and pepper

–olive oil

 

1 – Place the catfish (1 at a time) in a plastic bag.  Season with cayenne pepper, salt, and black pepper.  Drench with lemon juice and olive oil.  Add a generous amount of garlic – herb breadcrumbs to the bag.  Shake well.  Place in a covered baking dish with a very small amount of water.  Sprinkle with parsley and pine nuts.  Set aside.

2 – Place the package of spinach – kale in a large, wide-mouthed, baking dish.  Add 1 inch of water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

3 – Peel and slice the squash.  Peel and slice the onion.  Layer squash, onion, salt, pepper, Bac’n pieces, and breadcrumbs in a covered baking dish.  Season with olive oil.  Microwave on high for 4 minutes.

4 – Microwave the catfish for 6 minutes on high.

5 – Serve the dinner hot.

–catfish inspired by a Star Tribune (Minneapolis, MN) newspaper clipping; other recipes original.