Ellies Catfish Recipes

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

ELLIE'S CATFISH

Steps:

• Preheat oven to 400 degrees F.
• Spray Pam over the baking sheet.
• Combine garlic and milk in a bowl (or pie plate) set aside.
• Combine cornmeal, thyme, basil, lemon pepper, and cajun seasoning in a bowl (or pie plate), set aside Dip catfish filets in milk then in cormeal mixture.
• Place on prepared baking sheet and sprinkle fish with paprika.
• Spray catfish with cooking spray.
• Bake for 20- 30 minutes, until the crust is golden and fish flakes easily.

MINI CHALLENGE: CRISPY CATFISH WITH EDAMAME SUCCOTASH

Steps:

• In a large deep skillet, heat oil, about 1/2-inch high, over medium-high heat.
• Season fish fillets with salt and pepper. Set aside.
• In a deep shallow bowl or pie tin, place flour and season with salt and pepper. Stir with a fork. Set aside.
• Beat the eggs in a separate shallow bowl or pie tin. Set aside.
• Combine the bread crumbs, paprika, garlic powder, salt and pepper in another deep shallow bowl or pie tin. Stir with a fork. Set aside.
• Dust each fillet with flour, then dip in the eggs, and then roll in the bread crumbs. Deep-fry fillets in heated oil for about 3 to 4 minutes on each side, or until golden brown. Serve one fillet on top of a bed of Edamame Succotash.
• In a large skillet, heat the sesame oil over medium heat. Add the onions and garlic and cook for 1 to 2 minutes. Add the bacon and saute for 2 minutes. Add remaining vegetables and saute for another 2 to 3 minutes. Season with salt and pepper. Remove from heat and serve hot.

FISH TACOS WITH CHIPOTLE CREAM

Steps:

• In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.
• Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
• In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
• Heat the tortillas on the grill or grill pan for 30 seconds on each side.
• Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.