Catfish Courtbouillon

Catfish Courtbouillon
Photo by Kate Sears

Ingredients

  • 1 jalapeño pepper
  • ¼ cup fresh mint leaves
  • Salt, to taste
  • 1 cup all-purpose flour
  • 2 pounds small catfish fillets
  • Freshly ground pepper, to taste
  • 3 medium tomatoes
  • + 16 more ingredients
    • Hot cooked rice
    • 1 whole head garlic
    • 4 green onions, sliced
    • 2 green bell peppers
    • 1 cup self-rising white cornmeal mix
    • 1 large onion, diced (about 1 cup)
    • 2 poblano peppers
    • 6 medium cloves garlic, chopped (about 1/4 cup)
    • 2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand)
    • 2 red bell peppers
    • ½ cup red wine vinegar
    • 5 tablespoons vegetable oil, divided
    • 2 tablespoons butter
    • ½ teaspoon lemon juice
    • ¼ cup fresh parsley
    • Hot sauce, to taste

1. Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and allow to cool. Pe...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network