I tagged this as part of 2 recipes by the same chef for a game I play on Zaar. It was absolutely delicious for such a minimal effort meal. I have 2 in my family that are not big fish lovers they will eat it but it would not be their first choice for dinner and both raved about just how good this was. I am making her second recipe today and if last night was anything to go by I an in for another treat today. This dish is really such a great combination of ingredients and you end up with a restaurant quality meal which is really easy to prepare. To read more reviews on this recipe or to view more photos please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 1/2lbs Catfish fillets, cut into strips
2 Teaspoons cajun blackening seasoning
4 Tablespoons mayonnaise
1 Cup sliced fresh mushrooms (can substitute canned, drained)
8 Tablespoons butter, divided
1/2 Cup chopped fresh parsley
1 Cup sliced green onion
1lb Peeled shrimp
2 (10 3/4 ounce) Cans condensed cream of shrimp soup
Method
1. Sprinkle catfish with blackened seasoning.
2. Spread catfish with mayonnaise.
3. Place in shallow dish; cover and refrigerate for 1 hour.
4. In a large skillet, heat 4 tablespoons butter until begins to sizzle.
5. Sear fish until golden, turning once.
6. Transfer to 9×13 baking pan in a single layer.
7. In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
8. Stir in parsley, green onions and shrimp.
9. Reduce heat to low and cook until shrimp are just pink through and through.
10. Stir in soup and blend well; turn off heat.
11. Ladle over fish (or chicken) in baking dish.
12. Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).
I cooked mine all on the stove top and just topped the fish with sauce, it would probably be better to do chicken in the oven to be sure that it is cooked all the way through.
I served ours over wild rice with chopped red pepper and snow peas.
All photos taken by me unless otherwise stated.
I tagged this one to make for a game I am involved in on recipezaar, as it looked quick and easy to make, budget friendly and would taste good. I was not wrong they were very easy to throw together and the sauce that is served with them is wonderful. I served ours for dinner over a salad but they would also make for a quick lunch as well. To view more photos of this recipe or to read more reviews please click here. Be sure to check out more of this chefs recipes whilst you are there as she has some really great ones and I have made several of them.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 (6 ounce) Can tuna in water, drained
1 1/2 Tablespoons low sodium soy sauce
2 Eggs, beaten
1/4 Teaspoon pepper (or more to taste)
1/2 Small white onion, minced
1 Cup panko
2 Tablespoons melted butter
1/2 Cup mayonnaise
1/4 Teaspoon garlic powder
1/4 Teaspoon lemon pepper
1 Tablespoon lemon juice
2 Dashes Tabasco sauce
2 Tablespoons sesame oil
Method
1. Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
2. Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
3. In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
4. Place dipping sauce in a sandwich size Ziplock baggie.
5. Heat oil in large pan.
6. Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
7. When browned on each side, remove and place on a paper towel to drain off excess oil.
8. Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.
I served ours over a salad for a yummy dinner but they would also be a great lunch time meal.
All photos taken by me unless otherwise stated.
