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Catfish recipes

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Lovely Catfish Recipes

Cajun Catfish with PLANTAIN FRITTERS

Serves 4
Hands-on time: 45 minutes.

Ingredients:

  • 2 green plantains, cut into
  • 3-inch-long segments
  • 1 bunch collard greens, chopped
  • 3/4 tsp sea salt, divided
  • 2 egg whites
  • 2 tsp extra-virgin olive oil, divided
  • 1 1/2 tsp sweet paprika
  • 3/4 tsp dried thyme
  • 1/2 tsp fresh cracked
  • 3/4 tsp dried oregano
  • black pepper
  • 1/8 tsp ground cayenne papper
  • 3/4 lb boneless,
  • catfish -4 fillets total
  • 3 cloves garlic, minced garlic


Plantains change from green to yellow as they ripen and sweeten If you can only find yellow plantains at the market, feel free to use them as well. Your end result will be a bit sweeter.

instructions:
First bring a large stockpot of water to boil on high heat. Add plantains and cook, uncovered, for 15 minutes. Drain and transfer to a large bowl of colder water.

Then rinse stockpot and add greens and 1/4 cup water. Cook, covered, on medium heat for 8 minutes or until greens are wilted. Drain and set aside. When plantains are cool enough to handle, drain and peel, using a sharp knife to cut away any brown spots. Return to bowl. Add 1/2 tsp salt and egg whites. Using a potato masher, mash until smooth. Divide plantain mixture into equal portions (8 portions ) and form into flat patties, about 2- 3 inches wide each.

Then in a large nonstick skillet, heat 3/4 tsp olive oil on medium for 1 minute. Add 4 patties and cook for 5 minutes, flipping once at the start to evenly coat patties in oil. Flip again and cook for an additional 5 minutes. Reduce heat if patties start to brown too quickly. Remove from heat and stack on a warm plate, covering with foil to keep warm. Next add 3/4 tsp olive oil to skillet and repeat steps with remaining patties.

Then prepare spice mixture: In a small bowl, combine paprika, thyme, oregano, black pepper, cayenne and remaining salt. Spread mixture on a large plate, then dredge catfish fillets in mixture, pressing into both sides. Place garlic on a separate large plate and dredge fillets in garlic, pressing into both sides.

Finally wipe out skillet. Add remaining olive oil and heat on medium for 1 minute. Add fillets, skin side up, cover and cook for 3 minutes, then gently flip and cook for an additional 2-3 minutes. Fish is done if fillets flake easily at center.


Serve the with greens and plantain fritters.

Fish molee with cardamon and coconut milk

fish species from Southeast Asia and Kerala

  • 100 ml mustard oil or vegetable oil
  • 600g river cobbler Catfish fillets, cut into chunks
  • 2 lightly bruised with a rolling pin black cardamom pods
  • 2 medium onions, finely sliced
  • 4 cloves
  • 2 x 3cm pieces of cinnamon stick
  • 1 Indian bay leaf -optional
  • 20g/4 cloves garlic, cut in
  • half lengthways
  • 20g ginger, shredded
  • 2 green chillies, split
  • in half lengthways
  • 1 tsp turmeric / 1 tsp salt / 1 tsp plain flour
  • 200ml coconut milk
  • Juice of Vfe-1 lime
  • basmati rice (boiled)

For this recipe, use the excellent freshwater fish from the rivers and also from the dam. It's easy to buy catfish fillet in the United Kingdom, where it's often called river cobbler. In North America it's more often known as basa. If you can't get catfish, a white fish fillet such as pouting or whiting would be fine.

First Step,Heat the vegetable oil in a heavy-based saucepan or "karahi"-known as gosht karahi over a medium heat and fry the onions for 8-10 minutes until golden color.

Then, add the cloves, cardamom, cinnamon and bay leaf and fiy for 1 minute, then add the garlic, green chillies, ginger and turmeric, and fry for a further minute.

Then stir in the flour and salt and cook for one minute. Add the Catfish pieces, pour over water just to cover and simmer for 3 minutes until the fish is part cooked. Now, add the coconut milk, bring back to a simmer and cook for a further 2 to 5 minutes, until the fish is cooked through. Sharpen with lime juice. Serve the dish hot, with rice.

Broccoli, Bleu Cheese and Catfish

  • One 9-inch or 10-inch Whole Wheat Pie Crust
  • 4 (5-8 oz.) catfish fillets
  • Vegetable oil pepper and Salt to taste
  • 1 stalk broccoli, cut in bite-size pieces
  • 2-3 tablespoons butter
  • 1 onion, cut in crescents
  • 1/2 teaspoon dried or fresh whole rosemary, slightly crushed in your hands
  • 1/2 teaspoon dried or finely chopped fresh thyme
  • 1/4 teaspoon dried or finely chopped fresh tarragon
  • Freshly ground black pepper
  • 3 eggs
  • 1 1/2 cups combination milk and heavy cream
  • 1/4 teaspoon salt
  • Pinch mustard powder
  • 2 cups grated Cheddar cheese
  • 1/2 cup crumbled bleu cheese

For broccoli: The key to any broccoli quiche is to cook the broccoli until it's sweet and tender. Note: not overcooked. You do this by steaming it first, then sauteing it with onions.

First Step: Roll out the pie crust and steam or blanch the broccoli for about 4 to 5 minutes, until it's tender when you pierce it with a knife. Pour through a colander to drain well. Then in a medium-size frying pan, melt the butter and add the onion and saute for 2-3 minutes, until limp. Add the broccoli and herbsand cook gently for about 2-3 minutes, until the flavors are well-blended. Then grind in black pepper.

Beat the 3 eggs with a whisk in a mediumsize bowl. Whisk in the salt, then the milk,mustard and heavy cream.

Then sprinkle half the Cheddar cheese in the crust, add the broccoli mixture, then sprinkle in the bleu cheese, then the remaining Cheddar. Pour in the custard. Bake in a preheated 300°F. oven for 40-45 minutes, or until the quiche is lightly browned and the custard is firm in the center. Allow to settle for 20 minutes before serving so the texture can firm and the quiche can cool to its best flavor.

Preheat the grill and brush the grid lightly with oil. Place the Catfish fillets in an oiled basket and grill over high heat five minutes per side. Serve immediately with cool broccoli.