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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.
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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.
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