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Reddened Catfish with Lime
Watercress Sauce



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Reddened Catfish with Lime
Watercress Sauce

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 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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