2 lb Peeled craw-fish tails
1 Stick butter
1 cup Chopped onions
1 cup Chopped celery
1 cup Chopped green pepper
2 Cloves chopped garlic
1/8 cup Parsley
1 can Cream of mushroom soup
1 can Cream of celery soup
1/2 ts Liquid crab boil
In a saucepan, melt butter and sauté‚ onions, celery, green pepper and garlic until tender. Add cream of celery soup, cream of mushroom soup and tails. Cook for 10 to 15 minutes, stirring occasionally. Add 1/2 tsp liquid crab boil and parsley.
Serve over rice.
1 fresh mango, seeded, peeled and diced
1/2 cup barbecue sauce
1/4 cup light mayonnaise
1 teaspoon lime zest
3 cups packaged coleslaw mix (shredded cabbage with carrot)
4 green onions, thinly sliced
6 Fillets of Bass or any other freshwater fish of your choosing
8 6-inch corn tortillas
1/2 cup purchased guacamole
1/2 cup chopped fresh cilantro
Place half the diced mango in a blender or food processor. Add barbecue sauce; puree until smooth.
In a large bowl combine 2/3 cup of the barbecue sauce mixture, the light mayonnaise and lime zest. (Reserve the remaining 1/3 cup of the barbecue sauce mixture.) Add remaining diced mango, the coleslaw mix and green onions. Toss to coat. Cover and chill until ready to serve.
Grill fish on the greased rack of a covered charcoal or gas grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, brushing generously with the reserved 1/3 cup barbecue sauce mixture during the last 2 minutes of grilling. Wrap tortillas in foil and place on grill rack over heat while fish is grilling to warm, turning once halfway through warming.
To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro. If you like, squeeze with lime juice.
2 small russet potatoes
3 teaspoons canola oil, divided
1 pound catfish fillets, patted dry and coarsely chopped
1 medium red bell pepper, diced
1 bunch scallions, sliced
1/2 cup diced ham
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 lemon, cut into quarters
Poke several holes in potatoes and microwave on High until cooked through, 10 to 12 minutes. Cut the potatoes in half and set aside; coarsely chop when cool enough to handle.
Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add catfish and cook, stirring often, until just cooked through and opaque, 4 to 6 minutes. Transfer to a plate with a slotted spoon and discard any liquid in the pan. Add the remaining 2 teaspoons oil, bell pepper, scallions and ham and cook, stirring, until the vegetables are soft, about 4 minutes.
Return the catfish to the pan along with the chopped potatoes, mustard, salt and pepper. Continue to cook, stirring gently, until combined and heated through, about 2 minutes more. Serve with lemon wedges.
1 lb. catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon Miracle Whip
1/2 teaspoon Old Bay Seasoning, or to taste
2 1/2 cups coarsely crushed buttery round crackers (Ritz, Townhouse, etc)
1 cup vegetable oil (for frying)
Place your catfish filets in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off the water and mash up the fish. Stir in the onion, Miracle whip, mustard, Old Bay Seasoning, cracker crumbs and the egg. Mix it all together until it is evenly blended.
Heat up your oil in a large heavy skillet over medium-high heat. Form the fish mixture into crab-cake style patties, and fry in the hot oil. When you pull them from the pan, drain on paper towels to pull off some of the excess oil. Serve hot.
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees.
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.