| Real Life Recipes
Chicken Stroganoff |
| Catfish seared with Tandoori and Cucumber Lime Yogurt Catfish is reported to be the most widely eaten fish in America. You won’t be surprised, once you’ve tasted it. The white meat is firm yet delicate with a mild but distinctive flavour. Spice things up with a hit of tandoori seasoning and then mellow the flavour with cooling cucumber yogurt. Ingredients 4 - 8 oz. catfish fillets, wash and pat dry ¼ cup tandoori seasoning* (sometimes referred to in grocery stores as tandoori barbeque) 3 limes cut in ½ 1 tsp. dried basil ½ tsp. dried oregano 4 tbsp. canola oil for frying 12 x 2 inch long by 1/8 wide strips of cucumber for garnish Cucumber Lime Yogurt 8 tbsp. plain yogurt ½ lime, juiced ½ seedless cucumber, washed and roughly chopped Put cucumber and lime juice in the bowl of a food processor. Start to whirl and add in yogurt. Do not over process. Method Prepare Cucumber Yogurt. (See recipe) In a bowl combine tandoori spice and herbs. Dredge each fillet on both sides in the seasoning. Heat a large heavy skillet to medium-high. Add oil. Place catfish in skillet, flesh side down. Fry two minutes; gently flip fillets over to the second side and fry two more minutes. Remove pan from heat. To serve place two tablespoons of the cucumber yogurt on top of each fillet. Lay a lime slice against the fillet and three strips of cucumber on top of the cucumber lime yogurt. Can’t find tandoori at your grocers and want to make this great fish? Here’s a quick recipe for tandoori seasoning. Tandoori Spice Recipe 4 tsp. curry 1 tsp. ginger ¼ tsp. cinnamon ¼ tsp. garlic powder ½ tsp. cumin ½ tsp. salt Mix all together |