Another Fresh Seafood Idea
Once passed over because of their muddy, oily taste, today’s catfish have a new image. Farm-raised, they are fed a grain diet which ensures a mild, “non-fishy” flavor. They are so mild, in fact, that they often need more seasonings than some other fish.
Catfish are versatile and can be enjoyed in a variety of ways. Try grilling, broiling, baking, stir-frying or other favorite cooking methods. And of course there are always the traditional delicious fried catfish recipes.
Flaky and moist, mild-flavored catfish can be substituted for most white-fleshed fish in recipes.
A typical 3 ½-ounce serving is low in calories, fat and cholesterol and high in protein.
Also included is our recipe for tartar sauce, which we think is just about the best.
- 6 small catfish fillets
- 3 tablespoons margarine or butter, melted
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried thyme leaves
In small bowl, mix onion powder, garlic powder, salt, pepper, cayenne and thyme. Place fish in lightly greased baking dish. Brush tops with margarine. Sprinkle with seasoning mix. Bake at 450 F until fish flakes easily with a fork, about 6 to 8 minutes.
Tartar Sauce:
- ¾ cup mayonnaise
- 1 tablespoon minced onion
- ½ cup finely chopped dill pickle
- 1 tablespoon dill pickle juice
- 1 tablespoon fresh lemon juice
- chopped pulp from ½ lemon
- 1 tablespoon vinegar
- ¼ cup finely chopped fresh parsley
Mix all ingredients together. Chill thoroughly before serving. Makes about 1 cup.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.
Contributed by Joyce Taylor
