Re: [CnD] Crab-Stuffed Catfish
It says one cup. the 1 and cup are on two different lines, for some reason, at least in the reply anyway. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 05, 2020 9:07 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Crab-Stuffed Catfish Hi it says cup of crab it does ot say how much? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, September 5, 2020 5:42 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Crab-Stuffed Catfish The stuffing for the catfish should freeze ok given the ingredients in it, but I have not tried it. Another idea would be to halve the recipe if possible. Then you would be ok, or plan to serve it with fish one night and maybe chicken the next or within a few days, and avoid freezing it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I havent made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isnt > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minute
Re: [CnD] Crab-Stuffed Catfish
It says a 6-ounce can of crabmeat or a cup of imitation crabmeat. -Original Message- From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark Sent: Saturday, September 5, 2020 9:07 AM To: cookinginthedark@acbradio.org Cc: Jennifer Thompson Subject: Re: [CnD] Crab-Stuffed Catfish Hi it says cup of crab it does ot say how much? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, September 5, 2020 5:42 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Crab-Stuffed Catfish The stuffing for the catfish should freeze ok given the ingredients in it, but I have not tried it. Another idea would be to halve the recipe if possible. Then you would be ok, or plan to serve it with fish one night and maybe chicken the next or within a few days, and avoid freezing it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I haven’t made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isn’t > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with
Re: [CnD] Crab-Stuffed Catfish
I think it would. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I haven’t made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isn’t > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with the herbs and serve. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crab-Stuffed Catfish
Hi it says cup of crab it does ot say how much? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Pamela Fairchild via Cookinginthedark Sent: Saturday, September 5, 2020 5:42 AM To: cookinginthedark@acbradio.org Cc: pamelafairch...@comcast.net Subject: Re: [CnD] Crab-Stuffed Catfish The stuffing for the catfish should freeze ok given the ingredients in it, but I have not tried it. Another idea would be to halve the recipe if possible. Then you would be ok, or plan to serve it with fish one night and maybe chicken the next or within a few days, and avoid freezing it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I haven’t made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isn’t > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with the herbs and serve. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Co
Re: [CnD] Crab-Stuffed Catfish
The stuffing for the catfish should freeze ok given the ingredients in it, but I have not tried it. Another idea would be to halve the recipe if possible. Then you would be ok, or plan to serve it with fish one night and maybe chicken the next or within a few days, and avoid freezing it. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Saturday, September 5, 2020 2:39 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Crab-Stuffed Catfish This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind > of fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 > cup imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise > and salt. Cut each fillet in half widthwise; place two halves in a > greased 8-inch square baking dish. Press crab mixture onto fillets; > top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 > minutes or until fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On > Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes > in the document. I haven’t made it, but I certainly will. Chef > Internet says that if you want to cook catfish in a way that isn’t > frying, marinade is your friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish > fillets in a zip lock bag, add marinade to the bag, close tightly and > shake to completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined > sheet that has been sprayed with oil. Leave the apple unpeeled and > remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. > Drizzle with olive oil. Season with salt and pepper to taste. Chop > the uncooked bacon and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven > and rotate the veggies around with a spatula. Then make space > available in the center of the pan for the fish and put it directly on > the pan. Place back in the oven for 12 to 15 minutes until catfish is > completely cooked through. > Garnish with the herbs and serve. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crab-Stuffed Catfish
This sounds really good. Only one of us can eat fish/seafood. Do you think the rest will freeze for reheating later? Thanks, Dani On 9/4/20, Pamela Fairchild via Cookinginthedark wrote: > The stuffing in this recipe could be used as a stuffing with any kind of > fish almost. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark > Sent: Friday, September 4, 2020 5:27 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > Subject: [CnD] Crab-Stuffed Catfish > > Crab-Stuffed Catfish > 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup > imitation crabmeat, flaked > 3 tablespoons seasoned bread crumbs > 2 tablespoons shredded cheese > 2 tablespoons butter, melted > 1-1/2 teaspoons mayonnaise > 1/8 teaspoon salt, optional > 2 catfish fillets (6 ounces each) > In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and > salt. Cut each fillet in half widthwise; place two halves in a greased > 8-inch square baking dish. Press crab mixture onto fillets; top with > remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or > until > fish flakes easily with a fork. Yield: 2 servings. > > -Original Message- > From: Cookinginthedark On Behalf Of > meward1954--- via Cookinginthedark > Sent: Friday, September 4, 2020 10:57 AM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Catfish with fall veggies > > I went looking for this recipe because there were no catfish recipes in the > document. I haven’t made it, but I certainly will. Chef Internet says > that > if you want to cook catfish in a way that isn’t frying, marinade is your > friend. > > > > Substitute any vegetables you have, like brussels sprouts, butternut > squash, > whatever you have or whatever is in season. > > > > Catfish with Fall Veggies > > > > 1 pound catfish fillets > > Salt, pepper, garlic, and olive oil to season fish > > > > For the Marinade: > > ¼ cup extra virgin olive oil > > 2 tbsp lemon juice > > 2 cloves garlic, minced > > 1 tsp dried thyme > > 1 tsp dried pepper flakes > > Salt and pepper to taste > > > > Vegetables: > > 1 pound petite potatoes > > 1 pound sweet potatoes > > 2 shallots > > 2 zucchinis > > 1 honeycrisp apple, or whatever apple you like > > 4 slices bacon, uncooked > > Dried thyme or rosemary > > Salt and pepper > > > > Preheat the oven to 375 degrees F. > > > > Season the raw catfish with some oil, salt, garlic, and pepper. > > > > Whisk together the marinade ingredients. Put the seasoned catfish fillets > in > a zip lock bag, add marinade to the bag, close tightly and shake to > completely coat the fish. > > > > Chop vegetables to a uniform size and spread evenly on a foil-lined sheet > that has been sprayed with oil. Leave the apple unpeeled and remove the > core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with > olive oil. Season with salt and pepper to taste. Chop the uncooked bacon > and sprinkle it evenly over the vegetables. > > > > Put the pan in the oven and bake for 20 minutes. Remove from the oven and > rotate the veggies around with a spatula. Then make space available in the > center of the pan for the fish and put it directly on the pan. Place back > in the oven for 12 to 15 minutes until catfish is completely cooked > through. > Garnish with the herbs and serve. > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Crab-Stuffed Catfish
The stuffing in this recipe could be used as a stuffing with any kind of fish almost. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Friday, September 4, 2020 5:27 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: [CnD] Crab-Stuffed Catfish Crab-Stuffed Catfish 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup imitation crabmeat, flaked 3 tablespoons seasoned bread crumbs 2 tablespoons shredded cheese 2 tablespoons butter, melted 1-1/2 teaspoons mayonnaise 1/8 teaspoon salt, optional 2 catfish fillets (6 ounces each) In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and salt. Cut each fillet in half widthwise; place two halves in a greased 8-inch square baking dish. Press crab mixture onto fillets; top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or until fish flakes easily with a fork. Yield: 2 servings. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Crab-Stuffed Catfish
Crab-Stuffed Catfish 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup imitation crabmeat, flaked 3 tablespoons seasoned bread crumbs 2 tablespoons shredded cheese 2 tablespoons butter, melted 1-1/2 teaspoons mayonnaise 1/8 teaspoon salt, optional 2 catfish fillets (6 ounces each) In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and salt. Cut each fillet in half widthwise; place two halves in a greased 8-inch square baking dish. Press crab mixture onto fillets; top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or until fish flakes easily with a fork. Yield: 2 servings. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, September 4, 2020 10:57 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Catfish with fall veggies I went looking for this recipe because there were no catfish recipes in the document. I havent made it, but I certainly will. Chef Internet says that if you want to cook catfish in a way that isnt frying, marinade is your friend. Substitute any vegetables you have, like brussels sprouts, butternut squash, whatever you have or whatever is in season. Catfish with Fall Veggies 1 pound catfish fillets Salt, pepper, garlic, and olive oil to season fish For the Marinade: ¼ cup extra virgin olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried pepper flakes Salt and pepper to taste Vegetables: 1 pound petite potatoes 1 pound sweet potatoes 2 shallots 2 zucchinis 1 honeycrisp apple, or whatever apple you like 4 slices bacon, uncooked Dried thyme or rosemary Salt and pepper Preheat the oven to 375 degrees F. Season the raw catfish with some oil, salt, garlic, and pepper. Whisk together the marinade ingredients. Put the seasoned catfish fillets in a zip lock bag, add marinade to the bag, close tightly and shake to completely coat the fish. Chop vegetables to a uniform size and spread evenly on a foil-lined sheet that has been sprayed with oil. Leave the apple unpeeled and remove the core. Slice into ¾ inch chunks. Add to the vegetable mix. Drizzle with olive oil. Season with salt and pepper to taste. Chop the uncooked bacon and sprinkle it evenly over the vegetables. Put the pan in the oven and bake for 20 minutes. Remove from the oven and rotate the veggies around with a spatula. Then make space available in the center of the pan for the fish and put it directly on the pan. Place back in the oven for 12 to 15 minutes until catfish is completely cooked through. Garnish with the herbs and serve. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
