Archive for August 2014

Spicy Catfish Creole Stew

Ingredients:

2 tablespoons oil, divided
1 medium onion, peeled and diced
1 medium green bell pepper, seeded and diced
2 stalks celery, diced
4 cloves garlic, peeled and chopped
1 can (14.5-oz.) stewed tomatoes, undrained
1 can (14.5-oz.) crushed tomatoes
2 teaspoons hot pepper sauce
2 teaspoons crushed dried oregano
1/2 teaspoon crushed dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 pounds boneless catfish fillets, cut into 1½-inch pieces
4 cups cooked rice

Directions:

In a large heavy-duty pot, heat ½ of the oil over medium-high heat. Add onion, bell pepper, celery and garlic; sauté for 5 to 6 minutes or until onion is soft. Stir in stewed tomatoes, crushed tomatoes, hot pepper sauce, oregano, basil, thyme, black pepper, cayenne pepper and salt and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Meanwhile, in a large nonstick skillet, heat remaining oil. Add catfish to pan and cook until golden brown and thoroughly cooked. Gently stir fish into sauce. Place rice into shallow bowls and ladle stew over top.

Submitted by Ralph Carr

Grilled Trout Venice-Style

Ingredients:

2 (1-lb.) butterflied rainbow trout, pin bones removed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 cloves large garlic, crushed
1 lemon, cut into 6 slices

Directions:

Preheat grill. Season trout with salt and pepper. Mix together rosemary, oregano, olive oil and garlic in a small bowl. Gently open fish and spread herb mixture evenly across flesh. Lay 3 slices of lemon on one side of each fish and close. Lightly oil grill. Cook fish 4 minutes per side, or until skin is crisp and blackened and flesh is opaque and flakes easily with a fork. Serve immediately. Serving Size: 4

Submitted by Heather Anderson

Gar Boulettes

Ingredients:

3 pounds gar meat
2 large onions, chopped fine
1 cup bread crumbs
1 cup mixed parsley and green onions, chopped fine
1 teaspoon cayenne pepper
Black pepper and salt to taste
2 eggs, beaten
Flour
1/2 cup cooking oil

Directions:

Grind the meat in a meat grinder or food processor. Add one large chopped onion, the bread crumbs, parsley/green onion mixture, cayenne, black pepper, salt and eggs. Mix well and shape into balls (boulettes). Roll in flour. Heat the cooking oil in a large cast iron pan and brown the balls, stirring lightly. Add the other chopped onion to the pan, add 3 cups water and stir. Cook slowly for about 30 to 45 minutes
Serve over rice.

Submitted by Steve Gibbs

Native American Catfish with Pine Nuts

Ingredients:

1/4 cup pine nuts, ground
1/2 cup cornmeal
1/4 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 cup oil
1 pound catfish fillets
2 tablespoons pine nuts

Directions:

In a bowl combine ground pine nuts with cornmeal, flour, salt, cayenne pepper, and cumin. Heat oil in a large, heavy skillet over moderate heat. Dredge catfish fillets in the cornmeal mixture and pan fry about 4 minutes per side, or until opaque. Sprinkle with pine nuts.

Submitted by Ralph Carr

Moroccan Catfish Over Rice

Ingredients:

1/4 cup slivered almonds
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
1 red bell pepper, sliced
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1 3/4 cups chicken broth
2 cups water
1 pound catfish, diced
1 cup black eyed peas
1 zucchini, sliced
1 cup rice

Directions:

lace slivered almonds on a baking sheet and toast in a 350 degree oven for 8 to 10 minutes, or until golden brown; set aside. Heat olive oil in a large, heavy skillet, add chopped onion, and cook over medium heat until softened, about 5 minutes. Add crushed garlic cloves, diagonally cut carrots, sliced red bell pepper, coriander, cayenne pepper, chicken broth, and water. Bring to a boil and cook for 5 minutes. Reduce the heat, add diced catfish, black eyed peas, and sliced zucchini; simmer for 12-15 minutes or until the catfish flakes easily. Meanwhile, prepare rice according to the package instructions. Serve the catfish mixture over the rice and sprinkle with the toasted almonds.

Submitted by Ralph Carr