Seafood Specials: Great Recipes that Help Save Oceans
Recipes from NRDC's home cooks and a few of our chef friends help you take the guesswork out of serving a healthy, feel-good seafood meal.
(adapted from AllRecipes.com)
~ Erin Kiley, NRDC program assistant, Santa Monica
- 4 farmed catfish fillets, 6 ounces each
- 2 eggs
- 1 cup milk
- 2 cups flour
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons ground pepper
- Vegetable oil
- 1 tablespoon butter
- 2 tablespoons garlic, minced
- 1/4 cup white vermouth
- 2 cups whipping cream
- 1/4 cup green onions, chopped
- 2 teaspoons lemon juice
- 3 thin slices ham
- In a medium bowl, beat eggs with milk.
- In a medium dish, combine flour, 1 teaspoon salt and 1/2 teaspoon pepper.
- Dredge fillets in flour mixture, dip in milk mixture, then dredge again in flour mixture, making sure to cover both sides thoroughly.
- Pour vegetable oil to 3 inches deep in dutch oven. Fry fillets about six minutes, or until golden brown. Remove fillets, blot dry and keep warm.
- Melt butter in large skillet over medium heat. Add garlic. Cook about 30 seconds, stirring often. Stir in vermouth, bring to boil and cook for one minute.
- Add whipping cream, 2 tablespoons green onions, lemon juice, remaining 1/4 teaspoon salt and remaining pepper, stirring often, about 12 to 15 minutes or until thick.
- Arrange catfish on a plate and drizzle with sauce. Top with ham and remaining green onions.
This recipe originally called for 12 large shrimp in the topping; I often leave them out (it's hard to get truly sustainable shrimp) -- and the ham, too -- and the dish is still delicious.
This is one of my favorite recipes to prepare when I want a delicious (somewhat decadent) restaurant-quality meal. It's a little messy to prepare, but you will be amazed at how rich the flavor is.
More Tasty (and Sustainable) Seafood Recipes
- Baja Fish Tacos with Cabbage Salsa
- Baked Halibut with Three Colored Peppers and Red Bliss and Fingerling Potatoes
- Buttermilk Fried Fresh Anchovies with Harissa
- Catfish Lafitte
- Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad with Preserved Lemon Vinaigrette
- Firecracker Salmon with Roasted Corn Medley
- Grilled Fresh Sardines with Preserved Lemon Salsa Verde
- Honey Salmon
- Kerala-style Fried Fish
- Krissy T's Wild Salmon
- Pacific Cod Potpies with Dill Biscuit Crust
- Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
- Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
- Sopa de Pescado
- Steamed Halibut on a Bed of Leeks and Carrots
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