Jerk Sauté Catfish Iris Recipes

JERK SAUTé CATFISH, IRIS

Jerk Sauté Catfish, Iris image

Brings the heat, and healthy for ya. My lunch today, along with the leftover spinach from last night's dinner. Done in 20 minutes.

Provided by iris mccall @irislynn

Categories Fish

Number Of Ingredients 5

Ingredients

2 - 6 oz catfish filets
- 5 oz walkerswood jerk seasoning, hot & spicy
2 teaspoon(s) tony chachere creole seasoning
1 / 4 stick(s) butter
1 cup(s) chicken stock, no salt

Steps:

Pour jerk seasoning over the fish, sprinkle with creole seasoning, cover and marinate 1 hour.
After the hour, place, fish in skillet with butter, sauté 10 minutes each side.
Remove from the pan, add chicken stock, (or fish stock, if you have any). Heat through scraping bottom of the pan, pour over the fish and serve.

CATFISH WITH CRISPY KALE AND CAJUN SAUCE

Catfish with Crispy Kale and Cajun Sauce image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 30

Ingredients

2 cups heavy cream
1 cup chicken stock
1 cup instant grits
1 stick (4 ounces) unsalted butter, cut into pieces
2 tablespoons cream cheese
2 tablespoons grated Parmesan
Kosher salt and freshly ground white pepper
2 tablespoons whole milk
1 cup white wine
1/2 cup chicken stock
6 tablespoons heavy cream
2 tablespoons Worcestershire sauce
2 shallots, minced
Juice of 1/2 lemon
1 tablespoon smoked paprika
1 tablespoon seafood seasoning, such as Seafood Magic
1 tablespoon chopped fresh thyme
2 sticks (8 ounces) unsalted butter, cut into pieces
Kosher salt and freshly ground black pepper
4 to 6 catfish fillets (6 to 7 ounces each)
1/4 cup Cajun spice
6 tablespoons grapeseed oil
2 tablespoons unsalted butter
3 to 4 tablespoons grapeseed oil
1 clove garlic, thinly sliced
1 small white onion, diced
2 bunches kale, leaves cut into julienne, stems discarded
1/4 cup chicken stock
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

For the creamy grits: Heat the heavy cream and chicken stock to a simmer in a saucepot. Rain in the grits and cook, whisking frequently, for 5 to 6 minutes. Fold in the butter, cream cheese and Parmesan and season with salt and white pepper. Top with the milk and reserve (the milk will prevent a skin from forming). Fold in the milk just before serving.
For the Cajun sauce: In a nonreactive saucepot, reduce the wine over medium heat until almost dry. Add the chicken stock, cream, Worcestershire, shallots and lemon juice and reduce slightly. Add the paprika, seafood seasoning and thyme and simmer until the sauce coats the back of a spoon, 5 to 6 minutes. Strain through a fine-mesh strainer and whisk in the butter. Season with salt and black pepper.
For the catfish: Heat a saute pan to medium heat. Dust the catfish with the Cajun spice on both sides. Add the grapeseed oil and catfish to the pan and cook until done, 3 to 4 minutes on each side. Transfer to a plate and top with the butter, making sure it melts completely. Reserve.
For the crispy kale: Heat a saute pan to medium heat and add the grapeseed oil. Add the garlic and onions and sweat until the vegetables are translucent. Add the kale and saute until wilted, about 2 minutes. Stir in the chicken stock. Remove from the heat and fold in the butter. Season with salt and black pepper.
To serve: Spoon some Cajun sauce in the center of each plate. Spoon some creamy grits on top of the sauce. Add the kale, followed by the catfish.

JERK FISH

Jerk Fish image

This recipe is from my favorite publication, Oxygen Magazine. This is a very simple, clean dish that has beautiful flavors! (personal notes: I didn't chop any of the ingredients prior to putting them in the blender and it worked perfectly. Also, I don't have natural maple syrup so I subbed corn syrup.)

Provided by KylieLexis Mommy

Categories < 4 Hours

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 garlic cloves, roughly chopped
1 medium onion, chopped
1 scotch bonnet peppers (or habanero) or 1 jalapeno pepper, seeded and roughly chopped
1 lime, juice of (lemon worked fine)
2 tablespoons olive oil
2 tablespoons 100% natural maple syrup
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 lb tilapia fillet

Steps:

1. Combine all ingredients, except for fish, in a blender or food processor and puree.
2. Place fish in a bowl and coat with puree. Let marinate for at least 1 hour or up to a day.
3. When ready to cool, spray a large skillet with nonstick spray over medium-high heat. Add fish and cook, about 3 to 5 minutes on each side. Serve with vegetables.

Nutrition Facts : Calories 226.2, Fat 9, SaturatedFat 1.7, Cholesterol 56.8, Sodium 64, Carbohydrate 14.3, Fiber 1.6, Sugar 8, Protein 23.7

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