Whats a good tasting fish and recipe ?

Question

Im used to eating catfish battered in cornmeal, im sick of it.
Anyway know any good recipes for this, if not what is a good fish and a way to prepare it?

Answer 1

Here are a few I like. Enjoy!!!!!


Catfish Tuscany

INGREDIENTS
4 (4 ounce) fillets catfish
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
1 1/2 tablespoons mayonnaise
4 roma tomatoes or sun-dried tomatoes, sliced thin



DIRECTIONS
Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.



Seared Catfish Creole

INGREDIENTS
4 whole catfish, cleaned with head and tail removed
1/2 cup prepared yellow mustard
1/4 cup cracked black pepper
1/4 cup olive oil
1/4 cup butter



DIRECTIONS
Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.




Catfish Saint James

INGREDIENTS
4 (8 ounce) fillets catfish
1 (12 fluid ounce) can evaporated milk
1 1/2 cups all-purpose flour
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons baking powder
1 tablespoon garlic powder
1 tablespoon ground dry mustard
1 tablespoon onion powder
salt and pepper to taste
1 cup butter, melted



DIRECTIONS
Wash and dry catfish filets. Place filets in a shallow dish and pour milk over them. Cover and refrigerate for 6 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, combine flour, cheese, Italian seasoning, baking powder, garlic powder, dry mustard, onion powder, salt and pepper. Dredge filets in flour mixture.
Lightly grease a rimmed baking sheet and place coated filets in pan. Drizzle melted butter over filets.
Bake in preheated oven for 25 minutes, or until firm and flaky. Serve hot.

Answer 2

spicy blackened catfish

Can be prepared in 45 minutes or less.
Servings: Serves 2.

Ingredients

2 teaspoons sweet paprika
1/2 teaspoon dried orégano, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne, or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 catfish fillets (about 1 pound)
1 large garlic clove, sliced thin
1 tablespoon olive oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment

Preparation

In a small bowl combine the paprika, the orégano, the thyme, the cayenne, the sugar, the salt, and the black pepper, pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges. ~*-*~

Answer 3

This grilled jerk-style fish recipe is fantastic! If you want to make it spicier, just add another chopped jalapeno to the seasonings.
INGREDIENTS:
4 catfish fillets
2 green onions, finely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 teaspoon allspice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
PREPARATION:
Preheat grill for medium heat. Combine all ingredients, besides catfish,, in a large bowl. Add fish, coat well, cover, and allow to stand for 5-10 minutes at room temperature. Remove fillets from bowl making sure to reserve marinade.
Place fish on a lightly oiled grill grate, brush with half the marinade, and allow to cook for 5 minutes. Turn fish, brush with remaining marinade, and cook for an additional 7-9 minutes. Remove from heat and serve.
Prep Time : 10min
Cook Time : 12min

Answer 4

Asian Fish With Vegetables

Ingredients-
4 cups shredded savoy cabbage
1 medium red pepper, cut in slivers
6 sliced scallions, with green
2 (4 ounce) fillets mahi mahi or flounder

Sauce:
2 large garlic cloves, crushed
1/3 cup dry-roasted unsalted peanuts, crushed in blender
2 tablespoons grated fresh ginger
1/3 cup water
1 teaspoon cornstarch
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 cup mirin

Garnish:
1/4 cup chopped cilantro (or parsley)
1 lime


Preparation-
Spread vegetables over bottom of shallow microwave-safe dish. Top with fish. In a small bowl, combine sauce ingredients; pour over all.
Cover tightly with microwave plastic wrap, and microwave on high 8-10 minutes. Vegetables will be crisp-tender.
Place each filet on a plate; spoon vegetables and sauce around fish. Garnish with cilantro and a squeeze of lime juice. Serve with brown rice.

Answer 5

********BAKED FILLET OF FISH
Roll each fillet with a small amount of your favorite poultry dressing. Place them close together in a baking dish and baste with melted butter and lemon juice. Bake for 30 minutes in 350 degree oven. While cooking, warm a can of undiluted cream of shrimp soup. Pour over the fish when ready to serve.

*******HERB BASTE FOR FISH
2 tbsp. olive oil
2 tbsp. melted butter
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley
1 tsp. grated lemon peel
Salt and pepper to taste
4 fish steaks or 1 fish fillet (about 1 lb.)
Combine all ingredients except fish. Baste fish with mixture, cooking according to desired methods. Makes 4 servings.
MICROWAVE:
Brush with baste; place on microwavable roasting rack. Cover with wax paper; cook on high until fish flakes. Rotate once during cooking period and baste with additional marinade.
BAKE:
Brush with baste and bake in preheated 450 degree oven, about 10 minutes per inch of thickness. Brush with baste as needed.
BOIL:
Brush with baste and boil 4 to 6 inches from heat, 10 minutes per 1 inch thickness. Brush with baste as needed.

Answer 6

Dredge it in Parmesan Cheese instead of batter. Sear it on both sides in a frying pan and enjoy!

Answer 7

Catfish is versatile: You'll be able to find any kind of catfish dish you could possible think of on this link! http://www.catfish.net/index.html
Grilled Chipotle Catfish:
http://www.catfish.net/index.html
Blackened Catfish: http://www.carlylelake.com/Fishing/Guide/Catfish/Recipes/blackened.htm
Catfish Stew: http://www.carlylelake.com/Fishing/Guide/Catfish/Recipes/stew.htm
Catfish Cakes:
http://www.carlylelake.com/Fishing/Guide/Catfish/Recipes/cakes.htm

Answer 8

Orange Roughy is a mild excellent tasting fish that you might enjoy. Check out: http://www.weightwatchers-recipes.net/orange_roughy.html

Answer 9

Salmon, swordfish, shark, yellowtail, halibut. Just fire up the grill, squeeze fresh lemon on it....mmmMMMMMM

Answer 10

none there all nasty!!!!!!!!!!