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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Reddened Catfish with Lime Watercress Sauce

"If I go down for anything in history, I would like to be known as the
person who convinced the American people that catfish is one of the
finest eating fishes in the world."
~ Willard Scott

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Reddened Catfish


The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989, Workman Publishing

“A very easy way to bake catfish without losing that sweet taste, yet giving it some spice, too. The sauce cools it down, and the contrast in flavor is fantastic.”

4 portions

1/2 cup dried bread crumbs
1 tablespoon grated lemon zest
2 teaspoons paprika
2 teaspoons dried oregano
2 teaspoons coarse (kosher) salt
1 teaspoon dried red pepper flakes
1/4 cup half-and-half
1 egg
1/4 teaspoon sugar
6 catfish fillets (about 3 1/2 ounces each), skinned
1 cup Lime Watercress Sauce (recipe follows)

1. Preheat the oven to 450 degrees F. Lightly grease a baking sheet [or spray with cooking spray] and set aside.
2. On a plate, toss the bread crumbs, lemon zest, paprika, oregano, salt, and red pepper flakes until well mixed. In a shallow bowl, lightly beat the half-and-half, egg, and sugar.
3. One at a time, dip the fillets first in the egg mixture and then in the crumb mixture.
4. Arrange the fillets on the prepared baking sheet, and bake until sizzling and cooked through, 12 to 14 minutes. Serve immediately with the sauce alongside.
 

Lime Watercress Sauce

“This sauce should be prepared on the day it is to be served.”

1 generous cup

1 egg yolk  [Egg Safety Information]
1/2 cup minced watercress leaves
1/4 cup chopped scallions (green onions)
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper, to taste
3/4 cup vegetable oil
2 teaspoons grated lime zest

1. Purée the egg yolk, watercress, scallions, lime juice, mustard, salt, and pepper in a food processor until smooth.
2. With the machine running, slowly add the oil in a thin stream through the feed tube, and process until the sauce is thick and smooth. Transfer to a bowl, and stir in the lime zest. Cover and refrigerate until ready to use.

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