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Add a photoMy wife and I are devout catfish enthusiasts; we have fried them, baked them, smoked them, grilled them, boiled them in soups and gumbos...etc, but the following recipe is a sample of my wife's creativity and is by far the most easy-to-make, delicate, and delicious catfish meal I have ever eaten...an absolute mouth-watering delicacy. Once you try it you will be amazed at how delicious a simple catfish can be.
Ingredients
- Makes 2-4 servings.
- 1 whole 2-3 lb catfish, disemboweled, beheaded, skin on.
- Butter
- Lemon pepper
- Boiled white rice
- 1 medium red bell pepper diced
- 1 medium white onion diced
- 4 entire green onions sliced crosswise into 1/4 inch sections.
- Greens: turnip, mustard, poke, or collard.
- Fresh lemon wedges
- French bread buttered, sprinkled with garlic, and toasted.
Directions
- Boil 1 cup of white rice until it is done to your desired tenderness, then set aside to stay warm.
- Cross-cut catfish into 2 inch thick steaks leaving skin on, (the skin seals in the flavor and keeps catfish moist while cooking), wash with clean cold water and pat dry.
- Put 4 tblspns butter in bottom of a 12 in baking dish.
- Arrange catfish steaks in baking dish side by side so that one cut surface is down (sitting in butter) and the opposite cut surface is up and exposed.
- Sprinkle a liberal amount of your favorite lemon pepper on the steaks' uppermost cut surfaces that are exposed.
- Place a tblspn of butter on top of each steak so that butter covers the lemon pepper. Top each steak with a thin-cut slice of fresh lemon.
- Bake at 350 degrees uncovered for 20 minutes or until meat is snow white and flaky tender. Do not turn over while baking.
- While catfish steaks are baking, boil greens to desired tenderness.
- While catfish and greens are cooking, put diced bell pepper and onions in a large skillet: saute in butter; when they are tender stir in boiled rice.
- Place baked catfish steak(s) on your plate along with a heaping mound of rice mixture and a steaming pile of greens. Spoon the lemon-pepper and butter drippings from the baking dish over the catfish steaks and the rice mixture. Sprinkle the fresh-cut green onions onto the rice mixture. Squeeze fresh lemon juice onto the greens. Serve with toasted garlic bread and your favorite wine or beer. Remove the catfish skin with a fork (it literally falls off), dig in, and enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 2 servings | |
| Calories 551 | |
| Calories from Fat 424 | 77% |
| Total Fat 48.19g | 60% |
| Saturated Fat 29.43g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 693mg | 29% |
| Potassium 255mg | 7% |
| Total Carbs 27.48g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.44g | 4% |
| Protein 5.54g | 9% |
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