Catfish With Croutons And Nuts Recipes

CATFISH WITH CROUTONS AND NUTS

Steps:

• Heat the canola oil in a large skillet. When hot, add the croutons and nuts and saute them for about 4 minutes, until nicely browned on all sides. Transfer to a plate.
• In same skillet, heat butter and olive oil. Sprinkle fish fillets on both sides with salt and pepper, and place them in one layer in the skillet. Saute 1 1/2 minutes on each side until the fish is just cooked in center.
• Arrange catfish on a platter or divide it among individual plates. Add garlic and chives to the drippings in the skillet and cook about 15 seconds. Then, add the water to the skillet and stir to dissolve all the solidified bits in the bottom of the pan.
• To serve, pour the resulting pan sauce over the fish, spoon on the croutons and nuts, and serve immediately, sprinkling the fish, if desired, with a little red-wine vinegar.

CATFISH WITH GREEN OLIVES

Steps:

• Stir together olives, oil, zest, and 2 tablespoons parsley in a bowl.
• Arrange catfish, skinned sides down, in an oiled 12-inch nonstick skillet, tucking thinner ends of each fillet under. Season fish with salt and pepper, then mound olive mixture on top. Put a round of parchment or wax paper on top of olive mixture, then tightly cover skillet.
• Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. Serve sprinkled with remaining tablespoon parsley.

NATIVE AMERICAN CATFISH WITH PINE NUTS

Steps:

• Preheat oven to 350.
• Spread pine nuts on a baking sheet and toast in oven for about 5 minutes or until golden brown.Cool.
• Grind 1/4 cup of pine nuts and reserve remaining for garnish.
• Mix ground pine nuts,cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish.
• Dredge fillets in the pine nut mixture.Set aside.
• Heat oil in a large skillet over medium heat. Fry catfish fillets two at a time in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork .
• Sprinkle fillets with whole pine nuts and serve.