| Real Life Recipes
Catfish & Parmesan Asparagus Spears |
| Lightly Spiced Catfish Serves 4 4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each 2 tsp (10 mL) olive oil 1 tsp (5 mL) garlic salt ½ tsp (2 mL) black pepper ¼ tsp (1 mL) cayenne pepper Lightly oil grill and preheat barbecue to high. Brush both sides of each fillet with olive oil. Combine seasonings. Evenly sprinkle over both sides of fillets. Grill until fish flakes easily with a fork, 4 to 5 minutes a side. -------- Catfish Amandine Serves 6 What you need 2 tbsp (30 mL) margarine 1 ½ lbs (750 g) fresh U.S. Rarm-Raised Catfish fillets ¼ cup (50 mL) slivered almonds 1 tsp (5 mL) grated lemon zest 2 tsp (10 mL) lemon juice For garnish: Parsley sprigs and lemon wedges or slices Preparation 1. Melt 1 tbsp (15 mL) of margarine in large skillet over medium heat. Add catfish fillets and cook for 3–4 minutes on each side, or until fish flakes easily when tested with fork. 2. Transfer to serving platter and keep warm. 3. In same skillet, melt remaining 1 tbsp (15 mL) margarine. Add almonds, lemon zest and lemon juice and sauté for 1 minute. Pour sauce over fillets and garnish with parsley and lemon. -------- Parmesan Asparagus Spears INGREDIENTS: 1 Tbl balsamic vinegar 1 tsp olive oil 1 tsp Dijon mustard 1 tsp salt 2 ½ lbs asparagus spears 2 Tbl. Grated or shaved parmesan cheese Stir together vinegar, oil, mustard in a large bowl. Set aside while cooking asparagus. Heat 2 inches of water and half the salt to boiling in a large, deep skillet. Break or slice off the lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 5 - 6 minutes, or just until tender crisp. Transfer asparagus to the bowl with the vinegar mixture. Duplicate process with remaining asparagus. Toss gently until spears are evenly coated. Place asparagus on serving plate. Sprinkle evenly with cheese. Makes 8 servings. ENJOY! |