Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Catfish With Parsley Sauce
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- #96231
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
SAUCE
2 cups tightly packed fresh parsley leaves
1/2 cup olive oil
1/2 cup chopped pecans
1 clove garlic, minced
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into pieces
FILLETS
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt
6 catfish fillets (6 to 8 ounces each)
2 tablespoons vegetable oil
2 tablespoons butter
directions
In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate.
Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess.
In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary.
Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork.
added by
FoodieFreak
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
September 4, 2013
I used only parmesan in the sauce because I didn't have any romano. I omitted the cayenne in the flour mixture because my husband doens't care for it. The sauce was very green but very good.
May 20, 2009
Surprisingly good. The parsley sauce is more like a pesto. The only thing this recipe needed was a pinch of salt in the parsley sauce - otherwise it was a real winner!