Need Bees Removed?
International
Beekeeping Forums
August 23, 2014, 12:39:53 PM *
Welcome, Guest. Please login or register.
Did you miss your activation email?

Login with username, password and session length
News: 24/7 Ventrilo Voice chat -click for instructions and free software here
 
   Home   Help Search Calendar bee removal Login Register Chat  

Pages: [1]   Go Down
  Print  
Author Topic: Sweet Potato Catfish, Red Fish Grill by TwT  (Read 1221 times)
beemaster
Site Founder
Administrator
Galactic Bee
*******
Online Online

Gender: Male
Posts: 6228


Location: Manchester, NJ

It is my pleasure to bring the forums to you.


WWW
« on: March 21, 2009, 02:57:24 AM »

Sweet Potato Catfish

Red Fish Grill

1 8 or 9-ounce catfish fillet, trimmed as needed
¼ teaspoon salt
1 teaspoon Creole seasoning
4 ounces sweet potato crust (directions follow)
1 ounce clarified butter
3 ounces fresh spinach, cleaned
Pinch Creole seasoning
Pinch salt and pepper
1½ ounces andouille cream drizzle (directions follow)
Chopped green onions
Sprinkle the catfish with salt and Creole seasoning. Spread the sweet potato crust on top of the fish.

In a hot skillet, add the clarified butter, then the fish, crust side up, to brown quickly. Remove fish carefully and place in another pan, with a little of the melted butter, if desired. Bake in hot oven, 450 degrees, 8 to 12 minutes, depending on thickness of fillet. Do not turn fish. Don't overbake. When fish is cooked, crust should be nicely browned.

Sauté spinach in clarified butter or margarine and season with Creole seasoning, salt and pepper. Drain spinach and put in center of plate. Place catfish on top, allowing the spinach to be seen on either side of the fish. Drizzle the sauce around the fish and spinach.

Garnish the fish with chopped green onions.

Serves 1.

Sweet Potato Crust:

1¼ pounds roasted sweet potato flesh
½ cup mayonnaise
¼ teaspoon salt
Dash black pepper
2 tablespoons bread crumbs
3/8 teaspoon Creole seasoning
Roast (or bake) sweet potatoes. Peel and place the sweet potato flesh and remaining ingredients in mixer. Beat to incorporate.

Andouille Cream Drizzle:

½ pound andouille sausage, diced
1½ ounces vegetable oil
2 tablespoons Creole seasoning
2 tablespoons honey
1 quart heavy (whipping) cream
3 ounces bourbon
3 tablespoons blond roux (see directions)
Salt, pepper
Sauté andouille in oil until lightly browned. Add Creole seasoning. Deglaze pan - add the bourbon, scraping pan, tip the pan and pour off the bourbon and juices, leaving the grease to pour off and discard. Return juices to pan and cook to reduce sauce slightly, watching carefully and stirring often. Add honey and cream. Add roux and let simmer until flour taste is gone. Salt and pepper to taste.

Yield: 3 quarts.

Roux:

Melt over low heat 2 tablespoons butter; add 2 tablespoons flour, cooking for 3 to 5 minutes to light brown in color. Slowly add 1 cup milk or cream. Cook and stir with wire whisk or wooden spoon until thick and smooth. Place in 350 degree oven for 20 minutes to cook slowly. Strain to us

Recipe By Red Fish Grill In New Orleans
Logged

NJBeemaster my YOUTUBE Video Collection
Follow us on TWITTER
SKYPE NJBeemaster - include your FORUM NAME in contact request
My Personal FACEBOOK Page


"All donations to our forums are greatly appreciated"
Please click HERE to help support our forum.
Pages: [1]   Go Up
  Print  
 
Jump to:  

Beemaster's Beekeeping Ring
Previous | Home | Join | Random | Next
Powered by MySQL Powered by PHP Powered by SMF 1.1.19 | SMF © 2013, Simple Machines | Sitemap Valid XHTML 1.0! Valid CSS!
Page created in 0.262 seconds with 23 queries.

Google visited last this page August 20, 2014, 01:01:55 AM