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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!
Hail, Caesar! Grilled Catfish
Ingredients
4 U. S. Farm-Raised Catfish fillets (4 to 6 ounces each)
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons garlic salt
3 tablespoons lemon pepper
4 tablespoons grated Parmesan cheese (such as Kraft)
olive oil spray
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons garlic salt
3 tablespoons lemon pepper
4 tablespoons grated Parmesan cheese (such as Kraft)
olive oil spray
Instructions
Step 1. Prepare "Hail Ceasar" Rub by mixing spices and Parmesan cheese in a glass jar with a tight-fitting lid.
Store the blend in a dark cupboard, away from heat, and it will keep for two to three months.
Step 2. Preheat grill to high heat
Step 3. Sprinkle 1/2 to 1 teaspoon of the blend on a lightly oiled fillet. Grill or broil over high heat for 3 1/2 to 4 minutes per side, or until the fish begins to flake when tested with a fork in the thickest part.
249 calories; 14 g fat; 80 mg cholesterol; 3,081 mg sodium; 2 g carbohydrates; 1 g fiber; 28 g protein
Adapted from Karen Adler's Best Little Marinades Cookbook, Ten Speed Press, 2000
Store the blend in a dark cupboard, away from heat, and it will keep for two to three months.
Step 2. Preheat grill to high heat
Step 3. Sprinkle 1/2 to 1 teaspoon of the blend on a lightly oiled fillet. Grill or broil over high heat for 3 1/2 to 4 minutes per side, or until the fish begins to flake when tested with a fork in the thickest part.
249 calories; 14 g fat; 80 mg cholesterol; 3,081 mg sodium; 2 g carbohydrates; 1 g fiber; 28 g protein
Adapted from Karen Adler's Best Little Marinades Cookbook, Ten Speed Press, 2000