Catfish Courtbouillon
The recipe Catfish Courtbouillon can be made in roughly 1 hour and 5 minutes. For $3.76 per serving, you get a main course that serves 6. One portion of this dish contains approximately 31g of protein, 16g of fat, and a total of 380 calories. This recipe from Eating Well requires white cornmeal, canolan oil, catfish fillets, and fresh mint. 45 people found this recipe to be tasty and satisfying. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a tremendous spoonacular score of 93%. Catfish Courtbouillon, Crock-Pot Catfish Courtbouillon, and Cajun Courtbouillon are very similar to this recipe.
Servings: 6
Preparation duration: 65 minutes
Ingredients:
3 tablespoons canola oil, divided
4 teaspoons canola oil, divided
2 pounds catfish fillets, cut into 6 servings
1/4 cup chopped flat-leaf parsley
1/3 cup all-purpose flour
1/4 cup chopped fresh mint
1 head garlic plus 1/4 cup chopped garlic (4-5 large cloves), divided
2 medium green bell peppers
3 dashes hot sauce, or to taste
1 jalapeño pepper
1 large onion, diced
1/4 teaspoon freshly ground pepper
1/2 teaspoon freshly ground pepper
2 poblano peppers
2 medium red bell peppers
1/2 cup red-wine vinegar
1/2 teaspoon salt
4 scallions, sliced
2 cups seafood stock
3 medium ripe tomatoes
1/2 cup white cornmeal
Equipment:
oven
aluminum foil
baking sheet
wire rack
tongs
plastic wrap
bowl
knife
food processor
dutch oven
frying pan
Cooking instruction summary:
Preheat oven to 450F.To prepare sauce: Rub off the excess papery skin from the head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package.Place a wire rack on a large foil-lined baking sheet. Place the garlic packet, tomatoes, bell peppers, poblanos and jalapeo on the rack. Roast in the center of the oven, turning once or twice with tongs, until all the vegetables are softened and the peppers and onions are blackened in places, 25 to 30 minutes for the tomatoes, 30 to 35 minutes for the peppers and 40 minutes for the garlic.Transfer the peppers to a large bowl; cover with plastic wrap. Let steam for 10 minutes, then uncover. Cool tomatoes on a separate plate; unwrap the garlic packet.When the peppers are cool enough to handle, remove stems, skins and seeds with a paring knife. Core and peel the tomatoes and reserve any juices. Squeeze the roasted garlic from the skins. Place the peppers, tomatoes (and juice) and garlic in a food processor and pulse until the mixture is a chunky sauce.Heat the remaining 3 teaspoons oil in a Dutch oven over medium-high heat. Add onion and cook, stirring frequently, until beginning to color, 4 to 5 minutes. Stir in the 1/4 cup chopped garlic and cook, stirring, for 1 minute. Add seafood stock, vinegar and the pureed vegetables. Bring to a simmer, stirring occasionally. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the sauce is thickened, 25 to 30 minutes. Season with 1/2 teaspoon each salt and pepper and hot sauce. Stir in mint, parsley and scallions.To prepare fish: Meanwhile, combine cornmeal, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper on a shallow plate. Dredge both sides of fish in the mixture.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add half the fish and cook until golden brown, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1 tablespoon oil to the pan and cook the rest of the fish, 3 to 4 minutes per side. Divide the fish and sauce among 6 shallow bowls.
Step by step:
1. Preheat oven to 450F.To prepare sauce: Rub off the excess papery skin from the head of garlic without separating the cloves. Slice the tip off the head, exposing the cloves.
2. Place the garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package.
3. Place a wire rack on a large foil-lined baking sheet.
4. Place the garlic packet, tomatoes, bell peppers, poblanos and jalapeo on the rack. Roast in the center of the oven, turning once or twice with tongs, until all the vegetables are softened and the peppers and onions are blackened in places, 25 to 30 minutes for the tomatoes, 30 to 35 minutes for the peppers and 40 minutes for the garlic.
5. Transfer the peppers to a large bowl; cover with plastic wrap.
6. Let steam for 10 minutes, then uncover. Cool tomatoes on a separate plate; unwrap the garlic packet.When the peppers are cool enough to handle, remove stems, skins and seeds with a paring knife. Core and peel the tomatoes and reserve any juices. Squeeze the roasted garlic from the skins.
7. Place the peppers, tomatoes (and juice) and garlic in a food processor and pulse until the mixture is a chunky sauce.
8. Heat the remaining 3 teaspoons oil in a Dutch oven over medium-high heat.
9. Add onion and cook, stirring frequently, until beginning to color, 4 to 5 minutes. Stir in the 1/4 cup chopped garlic and cook, stirring, for 1 minute.
10. Add seafood stock, vinegar and the pureed vegetables. Bring to a simmer, stirring occasionally. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the sauce is thickened, 25 to 30 minutes. Season with 1/2 teaspoon each salt and pepper and hot sauce. Stir in mint, parsley and scallions.To prepare fish: Meanwhile, combine cornmeal, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper on a shallow plate. Dredge both sides of fish in the mixture.
11. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering.
12. Add half the fish and cook until golden brown, 4 to 5 minutes per side.
13. Transfer to a paper-towel-lined plate.
14. Add the remaining 1 tablespoon oil to the pan and cook the rest of the fish, 3 to 4 minutes per side. Divide the fish and sauce among 6 shallow bowls.
Nutrition Information:
covered percent of daily need
