Spicy Catfish with Vegetables and Basil Cream

Spicy Catfish with Vegetables and Basil Cream
Photo by www.myrecipes.com

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped fresh basil
  • ¾ teaspoon pepper
  • 1/3 cup buttermilk
  • 1 medium-size green bell pepper, chopped
  • 3 tablespoons butter, divided
  • 4 (6- to 8-ounce) catfish fillets
  • + 25 more ingredients
    • Garnish: fresh basil sprigs
    • ¼ cup yellow cornmeal
    • 1 tablespoon Creole seasoning
    • 1 tablespoon Creole seasoning
    • 1 medium-size red bell pepper, chopped
    • ½ cup all-purpose flour
    • 1 medium onion, chopped
    • ½ cup whipping cream
    • 1 (16-ounce) package frozen whole kernel corn, thawed
    • ¾ teaspoon salt
    • 1 medium-size red bell pepper, chopped
    • ½ cup all-purpose flour
    • 1 medium onion, chopped
    • ½ cup whipping cream
    • 1 (16-ounce) package frozen whole kernel corn, thawed
    • ¾ teaspoon salt
    • 1 medium-size green bell pepper, chopped
    • 1 tablespoon vegetable oil
    • 2 tablespoons chopped fresh basil
    • ¾ teaspoon pepper
    • 1/3 cup buttermilk
    • 3 tablespoons butter, divided
    • 4 (6- to 8-ounce) catfish fillets
    • Garnish: fresh basil sprigs
    • ¼ cup yellow cornmeal

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add corn, onion, and peppers; sauté 6 to 8 minutes or until tender. Stir in salt and pepper; spoon onto serving dish, and keep warm. Combine flour, cornmeal, and Creole seasoning in a large shallow dish. Dip fillets in buttermilk...

View full recipe at My Recipes

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