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Catfish Florentine with New Orleans Style Sauce Recipe
Serves 4
Makes 4 servings at 500 cals each (guessing at % refuse of buttermilk and breading).
Ingredients: 1 lb catfish fillets
1 cup buttermilk
1 tbsp Tabasco sauce
1/2 cup cornmeal, white or yellow
1/2 cup flour
1 tsp cajun seasoning, commercially blended
1/4 cup vegetable oil
1 medium onion, finely diced
1/4 cup olive oil
1 cup chopped spinach
2 tbsp fresh lemon juice
Dash Worcestershire sauce
Dash freshly ground black pepper
1 tsp minced garlic
1/4 cup white wine
Instructions: 1. Marinate catfish in buttermilk and tabasco sauce for 1 hour (in refrigerator).
2. Dredge fish in mixture of cornmeal, flour and cajun spice blend.
3. Let rest about 5 minutes.
4. Fry fish in oil for 2 to 3 minutes per side.
5. Set aside and keep warm.
6. For the sauce, saute onion in olive oil until soft; add fresh chopped spinach, lemon juice, worcestershire sauce, black pepper, grlic, and wine.
7. Cover and simmer 2 to 3 minutes.
8. Serve over fish fillets.
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