All Seasons Archives - Page 4 of 4 - Coleson Foods, Inc.

Coconut Catfish with Coconut-Lime Sauce

Catfish Fillets

Coconut Catfish with Coconut-Lime Sauce

Cook Time 15

Total Time 15

Servings People

Ingredients

Coconut Catfish:
24 oz. catfish fillets
1 1/2 c. dry shredded coconut
1 can Coconut Milk
Salt and Pepper
Coconut-Lime Sauce:
Coconut Milk
Juice of 3 limes
1/2 c. Chicken Stock
1/2 tsp. Salt
2 Tbsp. Sugar
2 Tbsp. Roux or cornstarch

Instructions

Toss the Catfish in a bowl with the salt and pepper and a couple tablespoons of coconut milk. Roll in the coconut flakes.
Bake for 15 minutes in a 350° oven.
Using the milk leftover from Coconut Catfish, combine Sauce ingredients (except roux/cornstarch) and bring to a boil.
Add roux or cornstarch to thicken as desired.

Escovich of Catfish

Catfish Fillets

Escovich of Catfish

Cook Time 20

Total Time 20

Ingredients

1 Onion
1 Red Bell Pepper
1 Green Bell Pepper
2 hot peppers
2 Tbsp. Thyme
1 c. Chicken Stock

Instructions

Flour the Catfish and saute until very crispy. Set in baking dish.
Saute 1 thinly sliced onion, 1 red bell pepper, 1 green bell pepper and 2 hot peppers.
Pour over Catfish and sprinkle with 2 teaspoons thyme and 1 c. chicken stock.
Cover and bake for 20 minutes.

Southwest Catfish with Corn Salsa

Catfish Fillets

Southwest Catfish with Corn Salsa

Ingredients

1/2 c. tomato juice
1 tsp. Chili Powder
1 tsp. Cumin
2 tsp. Oil
1 tsp. Fennel Seed
1 Tbsp. garlic
chiles if desired
Corn Salsa:
1 Tomato diced
1/2 Red Onion diced
1/2 Green Bell Pepper
1 tsp. garlic
1/2 c. corn cooked
1 tsp. Chili Powder
1 Tbsp. Vinegar

Instructions

Mix all marinade ingredients and marinate catfish for 24 hours.
Mix salsa ingredients and chill for 24 hours.
Broil or bake the catfish and top with Corn Salsa.