11
Recipes
(cont.)
Crispy Catfish Fillets
Ingredients:
2 1/2 ounces (71 g) Parmesan cheese (1/2 cup [118 ml]
grated)
20 buttery crackers
1/3 cup (79 ml) fresh parsley sprigs
1/4 cup (59 ml) butter, melted
4 (about 8 ounces [227 g] each) catfish fillets
Directions:
Heat oven to 400ºF (204ºC). Cut cheese into 1/2-inch
(1.3-cm) cubes. Place cheese cubes in processor and pulse
until finely grated. Put grated cheese in a shallow bowl. Place
crackers and parsley in processor. Process until finely ground.
Mix cracker mixture with cheese. Dip fillets in butter and then
place in cracker mixture to coat. Lay fillets on nonstick or
aluminum foil-lined baking sheet. Bake for 15 to 20 minutes
or until fish is cooked through.
Serves:
4
Salsa
Ingredients:
Half of small onion
2 cloves garlic
1/4 cup (59 ml) cilantro leaves
1 mild banana pepper, seeded
1 chili or jalapeno pepper,
seeded
2 tomatoes, peeled
1 tablespoon (15 ml) lemon
juice
Directions:
Add onion and garlic to the bowl. Pulse until minced. Add cilantro
and peppers to the bowl. Pulse until minced. Add to onion mixture.
Place tomatoes into bowl and pulse until coarsely chopped. Add to
onion mixture. Add lemon juice and mix thoroughly. Refrigerate for
an hour or more before serving.
Serves:
4
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