|
|
Cajun CatfishMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Marie M
on Thursday, April 17, 2003
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | 4 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 30 minutes |
|
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. |
| |
| 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 |
|
| | | 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
|
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
