email this pageLook for the blue U.S. Farmed Catfish label to be sure you’re buying American catfish. For more information and recipes, visit catfishinstitute.com
Spicy Catfish with Tropical Fruit Salsa
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Ingredients
Fish:
1 teaspoon minced garlic
1/4 teaspoon salt
½ teaspoon coarsely ground black pepper
¼ teaspoon ground red pepper
1/4 teaspoon paprika
1 tablespoon olive oil
4 (6-ounce) catfish fillets
Salsa:
1 cup chopped ripe mango or papaya
1 tablespoon finely chopped cilantro
1 1/2 teaspoons minced jalapeño pepper
1 1/2 teaspoons minced green onions
1 tablespoon fresh lime juice
Instructions
1 teaspoon minced garlic
1/4 teaspoon salt
½ teaspoon coarsely ground black pepper
¼ teaspoon ground red pepper
1/4 teaspoon paprika
1 tablespoon olive oil
4 (6-ounce) catfish fillets
Salsa:
1 cup chopped ripe mango or papaya
1 tablespoon finely chopped cilantro
1 1/2 teaspoons minced jalapeño pepper
1 1/2 teaspoons minced green onions
1 tablespoon fresh lime juice
1. Preheat the broiler.
2. To prepare fish, combine garlic, salt, black and red peppers, paprika and oil in a small bowl. Press pepper mixture onto catfish.
3. Place fillets in a baking pan and broil until opaque in the center, 6 to 8 minutes.
4. To prepare salsa, combine mango, cilantro, jalapeño pepper and green onions in a bowl. Drizzle with lime juice; toss to coat evenly. Serve with catfish. Serves 4.
Recipe courtesy of The Catfish Institute.
"What a Catch," Jan. 2009.
Nutritional Information
2. To prepare fish, combine garlic, salt, black and red peppers, paprika and oil in a small bowl. Press pepper mixture onto catfish.
3. Place fillets in a baking pan and broil until opaque in the center, 6 to 8 minutes.
4. To prepare salsa, combine mango, cilantro, jalapeño pepper and green onions in a bowl. Drizzle with lime juice; toss to coat evenly. Serve with catfish. Serves 4.
Recipe courtesy of The Catfish Institute.
"What a Catch," Jan. 2009.
Per serving: 280 calories, 15g fat, 90mg chol., 27g prot., 8g carbs., 1g fiber, 260mg sodium
Hazelnut-Crusted Catfish
Photography:Mark Boughton; Styling: Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Ingredients
6 (6-ounce) catfish fillets
1 cup fine breadcrumbs
1 cup finely chopped hazelnuts
1 cup grated Parmesan cheese
2⁄3 cup finely chopped fresh parsley
1 teaspoon dried oregano
1½ teaspoons salt
½ teaspoon coarsely ground black pepper
1 egg, lightly beaten
Instructions
1 cup fine breadcrumbs
1 cup finely chopped hazelnuts
1 cup grated Parmesan cheese
2⁄3 cup finely chopped fresh parsley
1 teaspoon dried oregano
1½ teaspoons salt
½ teaspoon coarsely ground black pepper
1 egg, lightly beaten
1. Preheat oven to 450F. Lightly grease a rimmed baking sheet.
2. Rinse catfish fillets and pat dry with paper towels. Combine breadcrumbs, nuts, cheese, parsley, oregano, salt and pepper in a flat dish. Pour beaten egg into another flat dish.
3. Dip fillets in egg, then in nut mixture, coating both sides thoroughly. Place fillets on prepared baking sheet.
4. Bake 15 to 20 minutes, until coating is golden brown. Serves 6.
Recipe adapted from Classic Catfish (Wimmer Cookbooks, 1997) by Evelyn and Tony Roughton, owners of The Crown (restaurant) at the Antique Mall in Indiananola, Miss.
"What a Catch," Jan. 2009.
Nutritional Information
2. Rinse catfish fillets and pat dry with paper towels. Combine breadcrumbs, nuts, cheese, parsley, oregano, salt and pepper in a flat dish. Pour beaten egg into another flat dish.
3. Dip fillets in egg, then in nut mixture, coating both sides thoroughly. Place fillets on prepared baking sheet.
4. Bake 15 to 20 minutes, until coating is golden brown. Serves 6.
Recipe adapted from Classic Catfish (Wimmer Cookbooks, 1997) by Evelyn and Tony Roughton, owners of The Crown (restaurant) at the Antique Mall in Indiananola, Miss.
"What a Catch," Jan. 2009.
Per serving: 480 calories, 29g fat, 140mg chol., 38g protein, 16g carbohydrate, 3g fiber, 1050mg sodium.
Related Stories
If you enjoyed reading this story, What a Catch, then you might enjoy these other stories.- Country Couture Cookout
- Seafood: Safe and Sustainable
- Buffalo Burgers are Home on the Grill
- Where's the Beef?
- Wild About Shrimp
Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
