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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 have never made my own sauce before and I found this recipe from one of my team mates in the swap I am in this month and thought I would try it. I had all the ingredients in my cupboard apart from the plums so that made it so easy. Well this sauce is fab, it can be used just like ketchup or BBQ sauce. It costs way less to make than buying store bought sauce, as it makes up so much. I have used this with chicken, sausages, chips and burgers so far and it has gone well with them all. Another bonus is that is so simple to make with minimal fuss. I have asked the chef about storage and she said it can be kept indefinitely in sealed jars in the fridge. She likes to pour the sauce into bottles while it still hot and the leads seal. I did not change anything to the original but view this or other recipes by this chef please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4lbs Plums
1 1/2lbs Sugar
1 Teaspoon clove, ground
1 Teaspoon ginger, ground
1 Teaspoon salt
1 Teaspoon cayenne pepper (or to taste)
2 Pints vinegar
2 Ounces garlic
Method
1. Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.
All photos taken by me unless otherwise stated.
