Best 3 Catfish Tuscany Recipes

Indulge in a symphony of flavors with Catfish Tuscany, a delectable seafood dish that tantalizes the taste buds. This culinary masterpiece combines the tender texture of catfish fillets with a medley of succulent sun-dried tomatoes, briny capers, aromatic basil, and a vibrant white wine sauce. Experience a burst of freshness with each bite, as the zesty lemon juice and tangy artichoke hearts add a touch of brightness to balance the richness of the dish. Accompany this flavorful journey with our curated collection of delectable recipes, including a classic Catfish Tuscany recipe, a simplified version for those short on time, and a tantalizing baked variation. Embark on a culinary adventure and savor the essence of Italy with Catfish Tuscany.

Here are our top 3 tried and tested recipes!

CARRIE'S CATFISH LARUE

Carrie's Catfish Larue image

Something new to do with catfish besides deep frying it! A yummy blend of tomatoes and italian seasonings make this a mild fish dish. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!

Provided by Carrie Causey

Categories Seafood Fish Catfish

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, divided
½ onion, diced
½ green bell pepper, diced
1 carrot, peeled and diced
8 (4 ounce) fillets catfish fillets
salt and black pepper to taste
1 teaspoon Italian seasoning
garlic powder to taste
1 (14.4 ounce) can diced Italian tomatoes
1 (8 ounce) can tomato sauce
½ cup dry white wine

Steps:

Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 7.9 g, Cholesterol 71.2 mg, Fat 18.5 g, Fiber 1.9 g, Protein 24.9 g, SaturatedFat 3.7 g, Sodium 769.9 mg, Sugar 4.5 g

ITALIAN BASA (CATFISH)

Italian Basa (Catfish) image

I found this recipe on the internet - have made several changes, added a couple of things etc. We enjoyed it so I thought that I would post the recipe. You may use any white fish for this recipe - Tilapia would be nice. Cooking time depends on the thickness of your filets

Provided by Bergy

Categories Very Low Carbs

Time 16m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

14 ounces basa fillets
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon fresh coarse ground black pepper
1 jalapeno pepper, chopped fine
2 roma tomatoes, chopped

Steps:

If using frozen fish nake sure it is fully thawed and patted dry of any moisture.
Drizzle half the lemon juice on one side of the filet, sprinkle on the pepper & oregano,then pat them on the fish.
Turn the filet over and repeat with the lemon & spices.
Turn you heat to medium, heat a large skillet & lightly spray with oil or Pam.
Add the fish, tomatoes & Jalapeno, cover.
Cook for 3 minutes, flip the fish and stir the tomatoe, cover.
Finish cooking apprx 3 more minutes.
Simple & easy serve with rice or noodles.

Nutrition Facts : Calories 207.7, Fat 5.8, SaturatedFat 1.5, Cholesterol 115.1, Sodium 89, Carbohydrate 4.6, Fiber 1.3, Sugar 2.3, Protein 33.3

ZESTY BAKED CATFISH

Zesty Baked Catfish image

This catfish combines common pantry seasonings for a taste that's anything but basic. -Karen Conklin, Supply, North Carolina

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 teaspoon canola oil
1 teaspoon lemon juice
2 catfish fillets (6 ounces each)
1-1/2 teaspoons paprika
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 259 calories, Fat 16g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 386mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.

Tips:

Use fresh catfish fillets. This will ensure the best flavor and texture.
Season the catfish well. Use a combination of salt, pepper, garlic powder, and paprika.
Cook the catfish until it is just opaque. This will prevent it from becoming dry and overcooked.
Use a flavorful sauce. The sauce in this recipe is made with tomatoes, sun-dried tomatoes, basil, and Parmesan cheese. It is rich, flavorful, and pairs perfectly with the catfish.
Serve the catfish over pasta or rice. This will help to soak up the delicious sauce.

Conclusion:

Catfish Tuscany is a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish is cooked in a flavorful sauce made with tomatoes, sun-dried tomatoes, basil, and Parmesan cheese. The dish is served over pasta or rice and is sure to be a hit with your family and friends.