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Cajun CatfishMain Dishes & Casseroles
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Submitted by Marie M
on Thursday, April 17, 2003
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| Makes: | 4 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 30 minutes |
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Cajun Pan Fried, Cajun Grilled, Cajun Sauteed, Cajun Spanked; anyway you cook catfish with CAJUN in it, is a sure-fire winner.
Editors Note: You can substitute Tilapia or Redfish for the catfish. |
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| Ingredients |
| 1/8 tsp ground white pepper |
1 tbsp margarine |
| 1/8 tsp dried oregano |
1/8 tsp dried thyme |
| 1 cup thin slice fresh mushrooms |
1/4 cup fine chopped green onions |
| 2 tbsp dry white wine |
dash of red pepper (cayenne) |
| 1/2 cup beef stock or water |
4 - 5oz catfish filets |
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| | | Directions | In a small bowl, mix first 5 ingredients.
Sprinkle this mixture (or 1/2 tsp. cajun seasoning mix) on both sides of fish and set aside.
In a large skillet melt margarine over high heat until bubbly. Add fish and saute for 1 minute, or until lightly browned, turning often. Add mushrooms and green onions and cook for a little while.
Add wine and cook, stirring occasionally, for 5 minutes or until fish flakes easily and mushrooms are tender.
Add stock and cook for 3 minutes. When liquid is reduced by half, remove fish filets and place on warm serving plates. Over high heat continue reducing sauce until it reaches a rich, thick consistency. Spoon some over each filet.
Recommended Sides: Cole Slaw
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