chili), and a pinch of brown sugar.”
3 or 4 catfish fillets
1 quart water
2 onions
chopped parsley
1 tablespoon butter
1 tablespoon flour
2 teaspoons curry powder
salt and pepper to taste
Clean the catfish fillets and cut into to small pieces.
Over moderate heat, stew the water, fish, onions, parsley, salt, and pepper until the liquid is reduced to about 1 cup.
Remove the fish, cover to keep warm, and reserve.
Rub the butter with the flour, combine with the curry powder, and thicken the gravy with it.
Cook for a few minutes, stirring continuously.
Season with salt and pepper, pour over the fish, and serve immediately. 19
Chef Jeff’s Pan-Roasted Catfish
Las Vegas, Nevada
SERVES 4
Heart & Soul
“Catfish was a regular staple at granddaddy’s Friday fish fry,” says Chef Jeff Henderson. Grandad deep-fried the fish in a cornmeal breading, along with jumbo shrimp, red snapper and buffalo fish. He liked to change the sides regularly. Chef Jeff’s favorite was the homemade fries and potato salad. His version of this family-style catfish offers a healthier option.
CATFISH
6–8 ounces farm-raised or wild catfish filets
1½ tablespoons vegetable oil
kosher salt to taste
cracked black pepper to taste
2 tablespoons of fresh thyme, finely chopped
kosher salt to taste
cracked black pepper to taste
Preheat oven to 350° F.
Rinse catfish fillets under cold running water, pat fish dry, and season with salt and pepper.
In a non-stick pan over medium heat, add vegetable oil. Once oil is hot, place catfish into pan. Cook until one side is golden brown, 2–3 minutes, then turn fish over. Remove pan from stove and place it in oven. Roast 10–12 minutes. Remove from oven and set aside.
Serve over Sautéed Succotash ( page 149 )
Sheila Chadwick’s Stuffed Fish
Indianapolis, Indiana
SERVES 4
Sheila Chadwick is a single parent who has often had to find economical and unique ways to prepare food for her daughters, Anetra and Ashlee. Her stuffed fish recipe was born out of her love for both fish and crab, but when she first made it she never thought the girls would eat it, so she only made enough for one. To her surprise, she says she can “clearly remember sitting the finished product on the counter and watching their mouths drool over it. Luckily for them I was willing to share!” This dish is now a huge hit in Ms. Chadwick’s family. “This is the perfect dish for seafood lovers,” she says. “It’s easy to make and relatively inexpensive, yet the presentation looks as if you’ve spent all day preparing it.”
2 1-pound pieces boneless fish, such as tilapia, snapper, catfish, or sole
8 ounces canned lump crabmeat
1 tablespoon mayonnaise
1 tablespoon melted butter
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon Creole seasoning ( page 235 )
1/8 teaspoon garlic powder
1 8-ounce can cream of mushroom soup
Pass It Down TIP
To kick up this presentation a notch with a boost of extra flavor, sprinkle with some paprika or finely shopped parsley.
Preheat oven to 350° F. In a large bowl, combine the crab meat, mayonnaise, and butter and mix very well.
Add the sea salt, pepper, Creole seasoning, and garlic powder and mix well.
Spoon the crab mixture onto the fish, distributing primarily in the middle. Roll the pieces of fish over the crabmeat mixture and secure the piece closed with a toothpick.
Place the fish in aluminum foil and wrap it loosely, leaving an opening for the steam to escape. Place the package in a baking dish.
Bake for 20 minutes or until the flesh is firm and white. While the fish is cooking, heat the cream of mushroom soup in a saucepan. Do not add milk or water to the soup even if the label on the can calls for it.
Once the stuffed fish has completely cooked, remove it from the oven and allow to cool for 10 minutes. Place the pieces on a plate and gently remove the toothpicks. Spoon the mushroom soup over the top.
Giselle Colón-Wright’s Mofongo Stuffed with
3 or 4 catfish fillets
1 quart water
2 onions
chopped parsley
1 tablespoon butter
1 tablespoon flour
2 teaspoons curry powder
salt and pepper to taste
Clean the catfish fillets and cut into to small pieces.
Over moderate heat, stew the water, fish, onions, parsley, salt, and pepper until the liquid is reduced to about 1 cup.
Remove the fish, cover to keep warm, and reserve.
Rub the butter with the flour, combine with the curry powder, and thicken the gravy with it.
Cook for a few minutes, stirring continuously.
Season with salt and pepper, pour over the fish, and serve immediately. 19
Chef Jeff’s Pan-Roasted Catfish
Las Vegas, Nevada
SERVES 4
Heart & Soul
“Catfish was a regular staple at granddaddy’s Friday fish fry,” says Chef Jeff Henderson. Grandad deep-fried the fish in a cornmeal breading, along with jumbo shrimp, red snapper and buffalo fish. He liked to change the sides regularly. Chef Jeff’s favorite was the homemade fries and potato salad. His version of this family-style catfish offers a healthier option.
CATFISH
6–8 ounces farm-raised or wild catfish filets
1½ tablespoons vegetable oil
kosher salt to taste
cracked black pepper to taste
2 tablespoons of fresh thyme, finely chopped
kosher salt to taste
cracked black pepper to taste
Preheat oven to 350° F.
Rinse catfish fillets under cold running water, pat fish dry, and season with salt and pepper.
In a non-stick pan over medium heat, add vegetable oil. Once oil is hot, place catfish into pan. Cook until one side is golden brown, 2–3 minutes, then turn fish over. Remove pan from stove and place it in oven. Roast 10–12 minutes. Remove from oven and set aside.
Serve over Sautéed Succotash ( page 149 )
Sheila Chadwick’s Stuffed Fish
Indianapolis, Indiana
SERVES 4
Sheila Chadwick is a single parent who has often had to find economical and unique ways to prepare food for her daughters, Anetra and Ashlee. Her stuffed fish recipe was born out of her love for both fish and crab, but when she first made it she never thought the girls would eat it, so she only made enough for one. To her surprise, she says she can “clearly remember sitting the finished product on the counter and watching their mouths drool over it. Luckily for them I was willing to share!” This dish is now a huge hit in Ms. Chadwick’s family. “This is the perfect dish for seafood lovers,” she says. “It’s easy to make and relatively inexpensive, yet the presentation looks as if you’ve spent all day preparing it.”
2 1-pound pieces boneless fish, such as tilapia, snapper, catfish, or sole
8 ounces canned lump crabmeat
1 tablespoon mayonnaise
1 tablespoon melted butter
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon Creole seasoning ( page 235 )
1/8 teaspoon garlic powder
1 8-ounce can cream of mushroom soup
Pass It Down TIP
To kick up this presentation a notch with a boost of extra flavor, sprinkle with some paprika or finely shopped parsley.
Preheat oven to 350° F. In a large bowl, combine the crab meat, mayonnaise, and butter and mix very well.
Add the sea salt, pepper, Creole seasoning, and garlic powder and mix well.
Spoon the crab mixture onto the fish, distributing primarily in the middle. Roll the pieces of fish over the crabmeat mixture and secure the piece closed with a toothpick.
Place the fish in aluminum foil and wrap it loosely, leaving an opening for the steam to escape. Place the package in a baking dish.
Bake for 20 minutes or until the flesh is firm and white. While the fish is cooking, heat the cream of mushroom soup in a saucepan. Do not add milk or water to the soup even if the label on the can calls for it.
Once the stuffed fish has completely cooked, remove it from the oven and allow to cool for 10 minutes. Place the pieces on a plate and gently remove the toothpicks. Spoon the mushroom soup over the top.
Giselle Colón-Wright’s Mofongo Stuffed with
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