Cajun Cat Remoulade Recipe
Ingredients:
8 fillets of catfish
1 qrt of water
1 c of mayonnaise (nonfat)
1/3 c of horseradish (fresh)
1/3 c of mustard
1 tbsp of juice of a lemon
1/2 tsp of pepper (Cayenne)1 head of butter lettuce; torn bite sizes
1 tbsp of Worcestershire
1 tbsp of onion; grated2 tsps of seasoning (Old Bay)
4 drops of tabasco
2 pcs of beefsteak tomatoes; sliced in wedges
2 pcs of bay leaves
1 pc of parsley
Instructions:
Combine mayonnaise, mustard, horseradish, lemon juice, worcestershire sauce, tabasco and onion and put into jar then refrigerate the whole night while covered.
Slice fillets to bite-size pieces. Simmer pepper, bay leaves, seasoning and water, then add the fillets. Then cook for 10 mins ’til fish is done. Take out from flame then let cool, covered.
In serving, drain fillets then lay onto a platter lined with lettuce. Pour the sauce into small bowl then position it in middle of platter. Garnish using parsley and tomato cut in wedges.
Serves 8
>> Cajun Cat Remoulade Recipe
Baked Fish With Vegetables Recipe
Ingredients:
1 pc of red snapper (whole, 2 lb) or sea bass (whole); fillet
1/2 c of margarine or butter
1/2 c of wine (white)
2.5 pcs of lemons; in halves
2 pcs of potatoes (medium); peeled & sliced thin
3 tbsp of pernod
2 pcs of tomatoes; skinned & quartered
1 pc of onion; sliced thinly
1 pc of parsley; coarsely chopped
Bunch of fennel leaves (fresh) or 2 tsp of fennel seeds
Pepper & salt
Instructions:
Season using half-lemon juice, pepper as well as salt all the interior and exterior portions of the fish. Put fennel seeds or leaves over fish. Heat butter on pan and fry fish all sides.
Move juices and fish into a 9″ pan for baking and file the potatoes and onions around; bake for 30 mins at 375 degrees F. Drop in the tomatoes then pour the wine, then dash using pernod.
Then bake for 10 mins more or ’til potatoes are cooked and fish easily flakes. Serve on a platter alongside onions and tomatoes, then pour the juices, parsley and rest of lemons.
Serves 6
>> Baked Fish With Vegetables Recipe
Acrats De Morue (Cat Fritters) Recipe
Ingredients:
1-1/2 c of flour (all-purpose); sifted
1/2 tsp of salt
3 Tbsps of melted butter (unsalted); cooled
2 pcs of eggs (medium)
1 c of whole milk
1/2 lb of cod (salt)
1 pc of hot pepper; seeded
1 Tbsp of parsley (fresh); chopped
2 pcs of scallions; minced
1 pc of garlic clove; crushed or minced
1/2 tsp of thyme (dried)
Allspice (berry); ground
Black pepper (to taste)
Vegetable oil
Instructions:
Combine salt and flour on a bowl. Combine eggs and butter; beat thoroughly then add onto the flour. Gradually add the milk, while stirring continuously till smooth. Cover then let it stand for 3 hrs.
Soak cod in (cold) water then drain and remove the skin and bones. Pound the fish along with (hot) pepper then add the scallions, parsley, garlic, allspice, (black) pepper, and thyme. Add onto the batter then let it stand for half an hour.
Heat the oil for deep frying, 375 degrees F. Spoon a spoonful of the batter; fry till golden. Drain excess oil on a paper towel. Serve warm.
Serves 8
>> Acrats De Morue (Cat Fritters) Recipe
Oven Broiled Fish Recipe
Ingredients:
4 lbs of whole sea bass
1 Tbsp of salt
6 strips of bacon
1/4 c of butter
1 Tsp of pepper (black)
1 pc of onion; chopped
1 c of apple; diced
1 pc of bell pepper (green); chopped
1 tsp of powdered garlic
3/4 c of Worcestershire
1 tsp of celery salt
2 Tbsps of soy sauce
2 pcs of lemon; sliced thinly
Instructions:
Clean the sea bass, but don’t remove the skin. Remove the head then empty the cavity. Lay 3 bacon slices on the base of a baking pan. Combine onion, bell pepper, apple, and lemon; pour 1/3 above the bacon.
Sprinkle salt & pepper on the fish and lay them on the mixture of vegetables. place a third of the mixture inside the cavity of the fish and the final thirds on the top the fish. Lay 3 bacon slices on the top.
Melt the butter on a saucepan then add soy sauce and Worcestershire. Add garlic powder and celery salt; let it boil. Regularly baste the fish without turning.
Bake for an hour at (375 degrees F). Serve at once.
>> Oven Broiled Fish Recipe
Chili-Orange Fish Fillets With Banana Recipe
Ingredients:
4 pcs of fish fillets (red snapper fish, turbo fish, codfish or any fillets)
2 pcs of bananas (firm, ripe)-halved lengthwise and halved crosswise
2 Tbsps of orange rind; grated
4 Tbsps of juice (freshly squeezed orange)
2 Tbsps of onion (red); minced
2 tsps of chilies (fresh); seeded and minced
4 pcs of lime wedges (fresh)
1/8 tsp of salt
1/8 tsp of pepper
Instructions:
Preheat broiler then arrange bananas and fillets onto a slightly greased (broiler) pan. Combine grated rinds, half of juice, chilies, onion, pepper, and salt; spread over evenly onto the bananas and fillets.
Broil four inches away from heat, w/o turning, till bananas and fillets are browned thoroughly or about ten mins. Transfer them onto a warm serving plate. Drizzle over the rest of juice and garnish wedges of lime. Serve at once.
Serves 4
>> Chili-Orange Fish Fillets With Banana Recipe
Steamed Fish With Ginger And Onions Recipe
Ingredients:
1 & 1/2 pounds of cleaned whole snapper (red)
6 sliced onions (green)
2 Tbsps of ginger; silvered
1/4 c of sherry
2 Tbsps of soysauce
1 Tbsp of oil (vegetable)
1 tsp of oil (sesame)
Instructions:
Rinse snappers then pierce it several places using your sharp-edged knife or skewer. Transfer into shallow dish that’s microwaveable, at least 1-inch apart w/ thic sides facing the outer edge of the dish.
Put one-half of onions and ginger inside then pour the sherry evenly over dish. Cover w/ plastic-wrap w/ vent. Microwave it at high-temp for 6-8 mins or ’til tender and flaky. Turn as necessary to make sure both sides are cooked.
Combine soysauce, sesame and vegetable oil in small-sized dish that is also microwaveable. Pour sauce into cooked dish.
>> Steamed Fish With Ginger And Onions Recipe
Fish Brown Sauce Recipe
Ingredients:
For the Seasoning Mix:
1/2 tsp of salt
1 pc of bay leaf (whole)
1/2 tsp of garlic powder
1/8 tsp of cayenne (ground)
1/4 tsp of pepper (white)
1/4 tsp of oregano (dried)
1/4 tsp of thyme (dried)
Others:
2 Tbsps of vegetable oil
1/4 c of onions; chopped finely
3 Tbsps of flour (all purpose)
4 tsps of tomato sauce (canned)
1 tsp of Worcestershire
2 c of hot stock (basic)
2 Tbsps of wine (burgundy)
2 Tbsps of softened butter (unsalted)
Instructions:
Combine bay leaf, salt, garlic powder, pepper, oregano, thyme, and cayenne inside a bowl. Set on the side.
Heat oil on a saucepan above medium-high heat till oil begins smoking, about 1-2 mins. Add (2 tablespoons) flour; whisk continuously using a (metal) whisk till roux becomes dark brownish red or slightly black, or for 2 mins.
Next, quickly add onions and reduce the heat into low; continue to cook and whisk for another min. Add tomato sauce; cook while stirring for a min.
Add mixture of seasonings and Worcestershire; cook for 2-3 mins while stirring continuously. Add stock and increase the heat into high; boil while stirring occasionally.
Once boiling, reduce the heat; maintain to simmer. Cook for 6-8 mins while stirring occasionally. Add (1 tablespoon) burgundy; stir then turn off the heat.
Combine remaining flour and butter inside a bowl then mix thoroughly till creamy and smooth. Heat sauce again above gentle heat; slowly add mixture of butter while whisking continuously till blended well.
Allow to simmer for 10 mins, while stirring occasionally. Add remaining burgundy then turn off the heat. Discard the bay leaf and serve at once. Serves 6.
>> Fish Brown Sauce Recipe