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=================================== Cajun Catfish with Spicy Strawberry Sauce Amount Measure Ingredient Preparation Method 2 pounds Catfish Fillets Salt and Black Pepper to taste 2 ounces Hot Pepper Sauce 1 1/2 cups Strawberry Preserves* 1/2 cup Red Wine Vinegar 1 tablespoon Soy Sauce 1/4 cup Seafood Cocktail Sauce 1 clove Garlic, minced 2 teaspoons Horseradish, minced 3/4 cup Cornmeal 3/4 cup Flour 1/2 cup Safflour Oil Fresh Strawberries, Parsley Sprigs, optional *Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. ============================== Barbecued Swordfish with Thai Banana Salsa Recipe By: Hugh Carpenter Amount Measure Ingredient Preparation Method 1 1/2 pounds Swordfish 3 tablespoons Soy sauce light 3 tablespoons Sherry dry 2 tablespoons Oil 2 tablespoons Oyster sauce 1 tablespoon Honey -- SALSA -- 2 whole Bananas peeled and chopped 1 whole Red pepper chopped 1/4 cup Cilantro chopped 2 tablespoons Ginger minced 2 tablespoons Orange juice 2 tablespoons Lime juice 2 tablespoons Brown sugar 2 tablespoons Fish sauce 2 tablespoons Thai chili sauce Marinate swordfish in barbecue sauce 15 min to 2 hours. Combin ingredients for banana salsa in a bowl. Taste and adjust seasonings. Barbecue swordfish over medium heat for about 8 min. It is done when it just feels firm to the touch. Serve hot with salsa. |