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 Trout Recipes
Catfish Recipes
MARINADE: Use hand mixer to blend all ingredients well.
1/2 c Soy sauce
1/2 c Cooking sherry
1 tb Lemon juice
1 Clove crushed garlic
1/4 c Salad oil
Brush trout with lemon juice inside and out to preserve freshness
before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow
baking dish; pour marinade over fish. Let stand for
one hour. Place on grill and cook until done, approx. 15 minutes. The
drained marinade should be used for basting during cooking.
Preheat the broiler. Sprinkle the cavity with salt and pepper. Rub
the outside with oil. Place on an oiled rack 5-inches below the
broiler (at the second level) and broil for 5 minutes on each side.
The skin will just be spottily charred and the flesh moist and tender.
Serve with lemon wedges.
Variations:
Broiled Trout with Rosemary:
Place a sprig of rosemary in the cavity of each trout before
cooking.
Broiled Trout with Cream:
Use a shallow pan instead of the broiler rack. After broiling 2-3
minutes on the second side, pour 3/4 cup heavy cream over trout and
broil another 5 minutes, basting a couple of times. Omit lemon wedges
and sprinkle with 1 tablespoon of chopped parsley and 1 tablespoon of
fresh tarragon or 1 teaspoon dried, crumbled.
Clean and wash the fish and cut into serving pieces, leaving the skin on.
Salt and pepper and coat throughout with cornmeal.
In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and
fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should
be nicely browned. Put fish on hot serving platter.
Pour off the fat from the pan and replace with butter, add the sour
cream, and stir with a spoon to loosen any greables. Cook several minutes,
but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout.
6 Trout (8 to 10 oz. each)
1/2 c Teriyaki Baste & Glaze (Kikkoman)
4 ts Fresh lime juice
1 tb Finely chopped fresh dill weed
Non-stick cooking spray
3 Limes; cut into wedges
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch
apart. Combine next 3 ingredients; brush trout, including cavities,
thoroughly with mixture. Let stand 30 minutes. Coat grill rack with
cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on
rack 5 minutes on each side, or until fish flakes easily with fork. Brush
occasionally with baste & glaze mixture; serve with lime wedges. (Or,
broil trout on rack of broiler pan 5 minutes on each side, brushing
occasionally with baste & glaze mixture.)
1/2 cup whole almonds, toasted 3 Tbl cornmeal 2 Tbp grated
Parmesan cheese 2 Tbl fresh parsley, chopped 1 Tbl flour Salt and
freshly ground black pepper, to taste 2 Tbl fresh lemon juice 2
pounds catfish fillets Parsley sprigs and lemon wedges, for garnish
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and a sprinkle of lemon zest.
Makes 4 servings.
Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
6 Catfish; 1 lb. each
1/8 ts Paprika
1/4 ts Salt
1/4 ts Pepper
2 tb Sugar
1 ts Worcestershire sauce
1/4 c Vinegar
1/4 c Catsup
1/2 c Oil, vegetable
Clean, skin, and fillet fish. Combine remaining ingredients. Baste
fish with sauce. Place fish in a well-greased, hinged fish basket.
Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes
on each side or until fish flakes easily, brushing frequently with
the sauce.
4 ea catfish fillets (4 oz. each)
1/2 ts cayenne pepper
1 oz wheat flakes cereal
1/2 ts black pepper
1 tb paprika
1/2 ts white pepper
1/4 ts salt
1/2 ts thyme
1/4 ts onion powder
1 tb oil
1/4 ts garlic powder
1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings. Pour
the dry mixture onto a piece of foil or wax paper, and dip the fillets
into the seasoning, coating both sides.
3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.
3 table spoons Butter or margarine
5 Garlic clove, chopped
3 Green onions, chopped
2 Catfish fillets, large
1/3 cup Flour
4 Mushrooms, large, sliced
3 oz Beer, light
1/2 Lemon
Worcestershire sauce
Rice, white
Brown finely-chopped garlic and onion in butter, sizzling hot. Lightly
flour catfish, add to pan with mushrooms. Pour in beer and treat
fillets with juice of of half a lemon. Add a couple of drops of
Worcestershire. Saute over medium heat, turning, until brown on both
sides. Serve on hot plates with rice. Use pan-gravy over the rice.
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