If you are a fan of chicken piccata or veal piccata, you are going to love this catfish recipe! Piccata means tart or zesty, which comes from the lemon! Serve this with fresh asparagus, drizzled with olive oil and cooked in the oven until tender. This is Number of Servings: 2Ingredients: 1 (9 To 12 oz.) skinless catfish fillet, cut into 2 serving pieces1/16 teaspoon salt and pepper (each)1 tablespoon flour1 tablespoon butter or margarine2 tablespoons lemon juice2 tablespoons minced parsley4 thin slices lemon for garnishInstructions: Pat catfish dry. Season lightly with salt and pepper. Dredge in flour,
shaking off excess. Measure thickness of fish at thickest part to
estimate cooking time; allow 10 minutes per inch of thickness. Heat
butter in a nonstick skillet over moderate heat until it bubbles. Add
fish and cook for 3 minutes. Turn fish and continue cooking until fish
flakes when tested with a fork. Remove to warm plates. Add lemon juice
and parsley to pan; cook 30 seconds, stirring to loosen contents in the
pan. Pour over hot fish. Garnish with lemon slices.
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Number of Servings: 4Ingredients: Barbecued Shrimp2 lbs Ocean Garden® Mexican Shrimp - 26/30 IQF P&D3 tbsp Cajun Blackening Seasoning3 tbsp Barbecue Spice½ cup Pomace Olive OilGrits3 cups Chicken Stock¾ cup Quaker Quick Gritsdash Salt8 oz Smoked Peppered Bacon, chopped1 medium Onion, chopped fine2 tbsp Chopped Fresh Garlic1 cup Shredded Sharp Cheddar Cheese½ cup Grated Fresh ParmesanTasso Gravy½ cup Butter1 cup Tasso, sliced thin½ cup Flour1 tbsp Barbecue Spice½ cup Half & Half2 tbsp Chopped ParsleyInstructions: Season shrimp with blackening spice & barbecue spice. Heat large
skillet till very hot over high flame, add oil and carefully add raw
seasoned shrimp and toss quickly to blacken shrimp. When just done,
remove to plate and set aside.
In same skillet, add butter and Tasso and sauté for approximately 5
minutes over medium heat. Add flour and spice and stir to form a roux,
continue to cook till roux is lightly browned and nutty in aroma. Add
chicken stock & cream and stir till completely thickened; adjust
thickness as needed with a little more cream if needed. When sauce is
complete, add shrimp & parsley to sauce and hold warm till ready to
serve.
For the grits, sauté onions & bacon in skillet till caramelized
and deeply browned, add garlic at the last to prevent garlic from
burning. Place chicken stock in sauce pan and bring to a rapid boil,
add grits and cook while stirring continuously till thickened. Remove
from the heat and add cooked bacon & onions along with any pan
juices and stir in cheddar cheese & parmesan. Adjust seasonings
with salt & black pepper.
To assemble, place a generous amount of grits in center of serving
plate or bowl and top with creamy Cajun barbecued shrimp & Tasso
gravy. Garnish with chopped scallions & a little extra cheddar
cheese.
Source: Courtsey of Ocean Garden and Chef Devin Levine CEC, Southern Hills Country Club in Oklahoma
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