Catfish Florentine With New Orleans Style (fr Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
STEP 1,
1 lbs: Catfish fillets,
1 cup: Buttermilk,
1 tbsp: Tabasco sauce,
STEP 2,
1/2 cup: Cornmeal, white, or
Yellow,
1/2 cup: Flour,
1 tsp: Cajun seasoning --,
Commercially blended,
1/4 cup: Vegetable oil,
STEP 3,
1 medium: Onion, finely diced
1/4 cup: Olive oil,
1 cup: Chopped spinach,
2 tbsp: Fresh lemon juice,
ds Worcestershire sauce,
ds Freshly ground black pepper,
1 tsp: Minced garlic,
1/4 cup: White wine,
Directions:
[1] Marinate catfish in buttermilk and tabasco sauce for 1 hour (in
refrigerator).
[2] Dredge fish in mixture of cornmeal, flour and cajun spice blend.
Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per
side. Set aside and keep warm.
[3] For the sauce, saute onion in olive oil until soft; add fresh
chopped spinach, lemon juice, worcestershire sauce, black pepper,
grlic, and wine. Cover and simmer 2 to 3 minutes. Serve over fish
fillets. Makes 4 servings at 500 cals each (guessing at % refuse of
buttermilk and breading).
Press-Enterprise, 2 May 96
Recipe By : Kent Barrett of Vieux Carre Specialties, Redlands CA
From: owner-Mm-Recipes@idiscover.Net O
Source from luhu.jp
refrigerator).
[2] Dredge fish in mixture of cornmeal, flour and cajun spice blend.
Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per
side. Set aside and keep warm.
[3] For the sauce, saute onion in olive oil until soft; add fresh
chopped spinach, lemon juice, worcestershire sauce, black pepper,
grlic, and wine. Cover and simmer 2 to 3 minutes. Serve over fish
fillets. Makes 4 servings at 500 cals each (guessing at % refuse of
buttermilk and breading).
Press-Enterprise, 2 May 96
Recipe By : Kent Barrett of Vieux Carre Specialties, Redlands CA
From: owner-Mm-Recipes@idiscover.Net O
Source from luhu.jp