Tag-Archive for » Fish «
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.
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 recipe to make for a game that I play on Zaar it was absolutely delicious. I made this as a main course but I also made another of this chef’s recipes for a starter that night, which I will post soon. It was a very easy recipe to prepare and we just loved all the flavours that came through from the curry paste to the fresh herbs used. I added red pepper, zucchini and snow peas as the vegetables and it all went together really well with just the right amount of heat for us. To read more reviews on this recipe pleas click here. Make sure you check out other recipes by this chef as she has some really great ones and quite an extensive list of them.
Ingredients
2 Tablespoons oil
1 Large onion, sliced into wedges
1 Clove garlic
2 Teaspoons grated fresh ginger
1 (50 g) Packet green curry paste
1 (400 ml) Can coconut milk (I use light)
1 Cup water
1 Tablespoon lime juice
1 Tablespoon fish sauce
600g Fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks
1 Green chilies, sliced
400g Assorted green vegetables (we used capsicum, snow peas, zucchini. You could also use bok choy, asparagus, green beans, brocolli)
3 Spring onions, finely sliced
1/2 Cup chopped fresh coriander (cilantro)
1/2 Cup basil leaves (packed)
Method
1. Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
2. Add the green curry paste, and fry for another 2 minutes.
3. Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
4. Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
5. Also add about half the fresh coriander.
6. Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
7. Stir through the fresh herbs gently.
Serve in deep bowls over steamed rice, scattered with the fresh spring onions.
All photos taken by me unless otherwise stated.
