Stuffed Catfish topped with Garlic Butter and Grilled Asparagus Spears and Sweet Potatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
1 red onion, diced |
2 cloves garlic, chopped |
olive oil, for sauteing |
1/2 cup breadcrumbs |
2 tablespoons capers |
4 catfish fillets |
garlic butter sauce, recipe follows |
grilled asparagus spears, recipe follows |
sweet potatoes, recipe follows |
Directions:
1. In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
2. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
3. Garlic Butter Sauce:
4. 4 tablespoons butter
5. 1 lemon, juiced
6. 2 cloves garlic, minced
7. 6 ounces dark wheat beer
8. 1 cup chicken stock
9. Salt and freshly ground pepper
10. Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
11. Grilled Asparagus Spears:
12. 10 to 12 asparagus spears, trimmed
13. Vegetable oil, for sauteing
14. Salt and freshly ground pepper
15. Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
16. Sweet Potatoes:
17. 2 sweet potatoes, scrubbed
18. Vegetable oil, for grilling
19. Salt and freshly ground black pepper
20. Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.
21. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
|
|