Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish
I was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute. It was delicious. Give her a try tonight.
Ingredients for Crunchy Corn Relish:
- 1 tablespoon butter
- 1/4 cup water
- 4 ears corn, kernels cut from the cob
- 1/4 cup minced red peppers
- 1/4 cup minced green onions
- 2 tablespoons half-and-half
- S & P, to taste
Ingredients for Southern Cornmeal-Crusted Catfish:
- 4 farm-raised catfish fillets
- 1/4 cup buttermilk or nonfat yogurt or plain nonfat yogurt
- 1/2 teaspoon hot sauce
- 1/2 cup cornmeal
- 2 tablespoons butter
- 1 tablespoon olive oil
- S & P, to taste
What’s Next for Crunchy Corn Relish:
In a large skillet- melt butter. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
What’s Next for Southern Cornmeal Crusted Catfish:
Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish.
You now have a true US southern states meal. Enjoy!
Vietnamese Home Cooking with Green Papaya & Shrimp
Home-style Vietnamese cooking can be an extraordinary culinary experience. The fresh & tasteful ingredients are not soon forgotten. Let your taste buds soar with this Green Papaya Salad with Shrimp (Goi Du Du) recipe.
Ingredients:
- 1/3 pounds large shrimp, cleaned, de-veined
- 2 tablespoons olive oil
- ¼ teaspoons salt
- 1/8 teaspoon ground white pepper
- Juice of 1 small lime
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 2 ½ tablespoon fish sauce (nuoc nam)
- ½ fresh Thai bird chile, finely chopped ( ¼ tsp. chopped)
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 3 cups julienned green papaya
- ¼ cup chopped fresh Vietnamese coriander leaves, divided
- ¼ cup chopped fresh Thai basil leaves, divided
- 3 tablespoon finely chopped, unsalted dry-roasted peanuts
Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise.
In a small bowl, combine the lime juice, garlic, sugar, fish sauce and chopped chile. Whisk until the sugar is dissolved.
In a small skillet or saucepan, heat the oil. Fry the minced shallots until golden brown. Drain and add to the fish sauce mixture.
Julienne the papaya or mangoes into thin, matchstick strips 2 inches long until you have 3 cups. Place in a large serving bowl or platter. Pour the dressing all over the strips, evenly coating them. Toss with 2 tablespoons coriander and 2 tablespoons Thai basil.
Top the dressed papaya with cooked shrimp and garnish with the peanuts, the remaining 2 tablespoons coriander and the remaining 2 tablespoons basil.
Allison Loves Her Grilled Honey-Bourbon Salmon Recipe
Now to the good stuff. Enjoy this wonderful salmon recipe that will come out tasting wonderful every time, just add your favorite veggies and you have yourself a tasty meal!
Ingredients:
- 4 6-oz salmon fillets or steaks
- 3/4 cup bourbon whiskey
- 1/3 cup brown sugar, packed
- 3 tablespoons honey
- 2 teaspoons soy sauce
- 1 teaspoon ginger
- 1/2 teaspoon black pepper
- S & P, to taste
What’s Next:
Get your grill ready and let’s get moving.
Rinse salmon& pat dry. Gently place in a large plastic bag.
In a small bowl- stir together bourbon, brown sugar, honey, soy sauce, ginger & pepper. Pour sauce over salmon into bag. Marinate in frig for 1 hour, turning occasionally.
Get out your fish bag, set aside marinade. Take salmon out & tell it that it’s the best looking fish you’ve ever seen. Go ahead and spray down the grill with non-stick spray.
Place fish on grill. Grill for 8-10 minutes while brush the fish down with leftover marinade.
Your salmon will be done when it easily flakes with a fork. Enjoy, you’ve created a masterwork!
Perfectly Delicious Pecan Trout with Dijon Sauce Recipe
This is a fantastic recipe, even for those picky non-fish eaters. Trick them into loving seafood with this one!
Ingredients:
- 6 small trout fillets, cleaned & ready to cook
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs
- 1/4 cup plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoons chopped pecans, toasted
What’s Next:
Go ahead and set your oven to broil.
Brush your fillets with the olive oil. Dredge fillets into the breadcrumbs.
Arrange trout fillets onto a non-stick spray coated baking pan. Cook fish on broil until they flakes easy when tested with a fork- about 5-7 minutes. Transfer fish to baking dish and cover to keep warm.
In a small saucepan- combine yogurt, mustard & lemon juice. Cook over low heat, stirring occasionally, until heated throughout.
Spoon mixture over trout & sprinkle with toasted pecans and enjoy! You have yourself a mighty fine fish dish!
Crawfish Elegance, A Dip Recipe
Are you ready for some creative crawfish fare? Then step aboard and bring along your favorite Cajun album, here we go!
Ingredients:
- 3 tablespoons butter
- 1 bunch green onions, chopped
- 1/2 cup parsley, chopped
- 3 tablespoons flour, chopped (just checking that you’re paying attention!)
- 12 oz can evaporated milk
- 3 tablespoons sherry
- 1 pound crawfish tails, rinsed & drained
- Dash of cayenne pepper
- S & P
What’s Next:
In a small skillet on medium-high: melt butter & saute green onions and parsley. Once blended, add flour and stir continuously. Turn heat to medium.
Gradually add evaporated milk to skillet, stirring until sauce thickens.
Add sherry & crawfish tails, gently stirring. Dash your cayenne and S & P. Cook for 5 minutes to blend flavors.
You are now ready to serve this hot dish. Chips, toasted bagels or French bread go great as a dipping companion. Your choice. Enjoy!
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