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There are hundreds of ways to incorporate our gourmet catfish into meals. There’s nothing better than having an incredible meal with a table full of friends and family. After all, the family dinner table has always been a place of fellowship, friendship, and, well, food lovers in general.
Whether it’s appetizers, soups, or entrees, we love catfish and we believe you will, too. You will enjoy our pond-raised catfish for its fresh, light taste and versatility, not to mention its low fat, calorie, and cholesterol content. Our catfish fillets are rich in protein and other nutrients to round out a good healthy meal.
We are happy to share these catfish rich recipes. Bon appetit!
Pan-Seared Catfish on Black Olive Toast
Ingredients
Black Olive Toast
1 3.8-ounce can sliced ripe olives, drained and minced
1 1/2 teaspoons coarse mustard
1 1/2 teaspoons olive oil
4 1/2-inch thick slices French bread
Catfish
4 4- to 6-ounce U.S. Farm-Raised Catfish fillets, 1/2 inch thick
2 teaspoons olive oil
1 teaspoon hot sauce
1 tablespoon lemon juice
2 tablespoons butter
2 ounces prosciutto or country ham, julienned
1 tablespoon capers, rinsed and chopped
3 tablespoons sliced almonds, toasted
1 3.8-ounce can sliced ripe olives, drained and minced
1 1/2 teaspoons coarse mustard
1 1/2 teaspoons olive oil
4 1/2-inch thick slices French bread
Catfish
4 4- to 6-ounce U.S. Farm-Raised Catfish fillets, 1/2 inch thick
2 teaspoons olive oil
1 teaspoon hot sauce
1 tablespoon lemon juice
2 tablespoons butter
2 ounces prosciutto or country ham, julienned
1 tablespoon capers, rinsed and chopped
3 tablespoons sliced almonds, toasted
Instructions
Step 1. To make Black Olive Toast: In a small bowl, mix together olives, mustard and olive oil. Set aside.
Step 2. Heat oven to 250° F. In a small bowl, stir together olive oil, hot sauce and lemon juice. Brush on both sides of catfish. Heat a nonstick skillet over medium high heat and add catfish fillets, two at a time. Cook about 4 to 5 minutes per side, or until brown, turning only once. Repeat with remaining catfish fillets. Transfer to a baking dish and keep warm in a 250°F oven.
Step 3. Over medium heat, melt butter in the same skillet. When lightly brown, add prosciutto and sauté for about 1 minute. Remove from heat; add capers and almonds.
Step 4. Just before serving, toast French bread and spread with black olive mixture. Place a piece of toast on each plate, top with catfish, and spoon over prosciutto-butter sauce. Makes 4 servings.
Notes:
Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.
Nutritional Information:
Nutrients per serving: 436 calories, 28g fat, 30g protein, 16g carbohydrates, 2g fiber, 92g cholesterol, 970mg sodium.
Step 2. Heat oven to 250° F. In a small bowl, stir together olive oil, hot sauce and lemon juice. Brush on both sides of catfish. Heat a nonstick skillet over medium high heat and add catfish fillets, two at a time. Cook about 4 to 5 minutes per side, or until brown, turning only once. Repeat with remaining catfish fillets. Transfer to a baking dish and keep warm in a 250°F oven.
Step 3. Over medium heat, melt butter in the same skillet. When lightly brown, add prosciutto and sauté for about 1 minute. Remove from heat; add capers and almonds.
Step 4. Just before serving, toast French bread and spread with black olive mixture. Place a piece of toast on each plate, top with catfish, and spoon over prosciutto-butter sauce. Makes 4 servings.
Notes:
Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.
Nutritional Information:
Nutrients per serving: 436 calories, 28g fat, 30g protein, 16g carbohydrates, 2g fiber, 92g cholesterol, 970mg sodium.