FoodReference.com Logo

Seafood & Fish Recipes - FoodReference.com

  Home   ][   Food Articles   ][   Food Trivia & Facts   ][   Cooking Tips   ][   RECIPES   ][   Today in Food History   ][   Who's Who   ][   Food Quotes   ][   Videos   ][   Food Trivia Quizzes   ][  Crosswords   ][   Food Poems   ][   Cookbooks   ][   Free Magazines   ][   Food Posters   ][   Gardening   ][   Gourmet Tours & Schools   ][   Key West   ][   Food Festivals & Shows  

You are here >  HomeRecipes

 Seafood RecipesFish Recipes pg 1CATFISH RECIPES >>>> >  Tuscan Catfish >

Next

 


Visit SeafoodFish.com
for a unique selection of
FISH RECIPES



Search Locally
What:  
Where:
Browse by State
• All Local Guides
• Alabama
• Alaska
• Arizona
• Arkansas
• California
• Colorado
• Connecticut
• DC
• Delaware
• Florida
• Georgia
• Hawaii
• Idaho
• Illinois
• Indiana
• Iowa
• Kansas
• Kentucky
• Louisiana
• Maine
• Maryland
• Massachusetts
• Michigan
• Minnesota
• Mississippi
• Missouri
• Montana
• Nebraska
• Nevada
• New Hampshire
• New Jersey
• New Mexico
• New York
• North Carolina
• North Dakota
• Ohio
• Oklahoma
• Oregon
• Pennsylvania
• Rhode Island
• South Carolina
• South Dakota
• Tennessee
• Texas
• Utah
• Vermont
• Virginia
• Washington
• West Virginia
• Wisconsin
• Wyoming

 

TUSCAN CATFISH

Prep time: 6 minutes
Cooking time: 10-12 minutes
Serves: 4


Ingredients

¼ cup freshly grated Parmesan cheese
2 Tbsp. butter
1½ Tbsp. mayonnaise
4 fillets U.S. Farm-Raised Catfish (4 to 6 ounce each)
1 Tbsp. fresh lemon juice
½ tsp. salt
½ tsp. ground black pepper
¼ cup julienned sun-dried tomatoes (or substitute 2 pieces of thinly sliced tomato per filet)


Directions

1. In a small bowl, mix together cheese, butter, and mayonnaise. Set aside.

2. Preheat broiler to 500°F. Brush both sides of fillets with lemon juice and sprinkle with salt and pepper. Place fillets (flat sides up) on oiled broiler pan rack. Broil about 4 inches from heat for 6 minutes.

3. Remove broiler pan from oven and turn fillets.

4. Spread cheese mixture over catfish. Sprinkle with tomatoes and broil an additional 4-6 minutes or until fish flakes easily when tested with a fork.


The Catfish Institute - www.catfishinstitute.com/

 

 

 RELATED RECIPES:

  CATFISH RECIPES >>>>   ][   Cashew Crusted Catfish   ][   Catfish Au Poivre   ][   Catfish in Collard Greens   ][   Catfish w/Key Lime Mustard   ][   Catfish with Oregon Hazelnuts   ][   Catfish in a Salt Crust   ][   Catfish Skewers   ][   Catfish Stew and Rice   ][   Cheese Corn Catfish Pudding   ][   Crab Topped Catfish   ][   Crunchy Baked Catfish   ][   Creole Grilled Catfish Fillets   ][   Golden Catfish Fillets   ][   Grilled Catfish w/Mango Salsa   ][   Oven Fried Catfish   ][   Pan Seared Catfish   ][   Panko Dusted Catfish   ][   Pecan Crusted Catfish   ][   Spicy Pan Fried Catfish   ][   Stewed Catfish   ][   Tuscan Catfish  


  About Us and Contact Us   ][   Chef James Bio   ][   Bibliography   ][   Recipe Categories   ][   Favorite Food Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.





 


Search FoodReference.com

 



 



RELATED PAGES

  Recipe Category Map
  Recipe Contests
  Fish & Seafood Articles

  Kitchen Tips
  Kitchen Basics
  Nutrition Articles