**Seared Catfish with Apple-Bacon Vinaigrette: A Symphony of Flavors**
Indulge in a culinary masterpiece that tantalizes your taste buds with its exquisite flavors and textures. Seared catfish, with its delicate and flaky flesh, takes center stage in this dish, complemented by a medley of sweet apples, savory bacon, and a tangy apple-bacon vinaigrette that brings everything together in perfect harmony. This recipe is a symphony of flavors, textures, and colors that will delight your senses and leave you craving more. From the crispy skin of the catfish to the juicy sweetness of the apples, the smokiness of the bacon, and the bright acidity of the vinaigrette, every element of this dish is carefully crafted to create a truly memorable dining experience. Whether you're a seasoned chef or a home cook looking to impress your guests, this seared catfish with apple-bacon vinaigrette is sure to be a hit. So, gather your ingredients and embark on a culinary journey that will transport you to a realm of culinary bliss.
SKILLET-GRILLED CATFISH
The Cajun flavor is great in this skillet-grilled catfish recipe. You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.
Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 366mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
SEARED CATFISH CREOLE
Steps:
- Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
- Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
NORTH ATLANTIC PAN SEARED COD WITH NEW ENGLAND SUCCOTASH AND CRANBERRY VINAIGRETTE
Steps:
- Roughly chop the bacon and dried cranberries and set aside. Drain and rinse beans and set aside. Drain the corn, if necessary.
- In a large nonstick skillet over medium heat, melt the butter and milk together. Add the corn, beans, chopped bacon and cranberries and stir to combine. Reduce heat to medium low and cook for 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Season mixture with salt and pepper, to taste. Remove from heat, loosely cover and set aside until ready to serve.
- While succotash is cooking, prepare the dressing. If you are very short on time, substitute store bought cranberry vinaigrette and add 1 tablespoon horseradish.
- In the bowl of a food processor fitted with the blade, combine all ingredients except for salt and pepper. Pulse ingredients until cranberries are roughly chopped and dressing is emulsified. Season vinaigrette with salt and pepper, to taste. Set aside until ready assemble plates.
- Rinse and pat fillets dry. Combine the flour and salt and pepper in a shallow dish. Coat fish on all sides with seasoned flour, shaking off the excess and set fillets aside.
- In a large nonstick skillet over medium-high heat, melt butter and olive oil. Heat melted mixture until hot but not browned and place the fish in the skillet, leaving space between the fillets. Cook 4 to 5 minutes on the first side and turn fillets over carefully. Continue cooking until flesh is firm and no longer opaque, about 5 more minutes. Remove fillets to a plate and set aside.
- While fish is cooking, slice the tomatoes in half and assemble plates. Evenly distribute arugula among 5 plates and arrange in a small mound. When fish is cooked, lean the cod fillet against the arugula and place a scant cup of succotash on the plate touching both the fish and arugula. Drizzle 2 tablespoons cranberry vinaigrette over arugula and succotash and top greens with 6 tomato halves per plate.
- Enjoy!
SEARED CATFISH WITH APPLE BACON VINAIGRETTE
Steps:
- In a bowl, whisk together the vinegar, Dijon, and 1 minced shallot. Heat a pan on medium and cook the bacon until crispy. Whisk the bacon and its fat into the vinegar mixture, along with 3 tablespoons olive oil. Heat a thin film of oil in a nonstick pan on medium. Add the chard and other shallot; cook until the chard wilts gently, about 5 minutes. Add the apple; season with salt. Transfer the chard to a plate and wipe out the pan. In the same pan, heat a thin film of oil on medium. Season two catfish fillets with salt and sear them until golden brown on both sides. Remove them and add 1 tablespoon butter, 1/2 cup water, and half the lemon juice to the pan. Simmer until the sauce thickens. Repeat with the remaining fillets. Serve the fish (over rice if desired) with the pan sauce, vinaigrette, and chard.
Tips:
- For the freshest catfish, look for fish that is firm and has a mild, sweet smell.
- If you are using frozen catfish, thaw it in the refrigerator overnight or in a bowl of cold water for 30 minutes.
- Season the catfish fillets with salt and pepper before searing them. This will help to enhance the flavor of the fish.
- Sear the catfish fillets in a hot skillet over medium-high heat for 2-3 minutes per side, or until they are cooked through.
- To make the apple-bacon vinaigrette, simply whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper in a bowl.
- Drizzle the apple-bacon vinaigrette over the seared catfish fillets and serve immediately.
Conclusion:
This seared catfish with apple-bacon vinaigrette is a delicious and easy-to-make dish that is perfect for any occasion. The catfish is cooked to perfection and the vinaigrette adds a sweet and tangy flavor that perfectly complements the fish. This dish is sure to be a hit with your family and friends!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love