2 catfish fillets (about 7 ounces each) cut across each fish to make 4 or 5 pieces. Rinsed & patted dry
1 Tablespoon Emerils Essence
1 Tablespoon lemon pepper
1/2 teaspoon salt
1 Tablespoon olive oil for sauteing fish
Vegetable Stuffing
1 small Yellow Squash, diced into small pieces
1/2 cup Leeks, finely chopped
3 Tablespoons onion, finely chopped
3 Tablespoons Red Bell Pepper, finely chopped
3 Ttablespoons fresh Sage Leaves, finely chopped
1 large garlic clove, finely chopped
Dash of salt
Dash of black pepper
1 -1/2 cups plain bread crumbs
2 cups chicken broth
2 Tablespoons butter to saute vegetables
Optional, 2 slices thick cut bacon, cooked crispy and chopped
Optional, dashes of parsley
Preheat oven to 425 degrees.
Cover both sides of fish with Emeril's Essense, lemon pepper and salt.
Add olive oil to a large saute pan. Over medium high heat, saute fish for 3 minutes per side until lightly brown. Remove fish from pan, place on a baking pan and bake for 10 minutes.
To prepare the stuffing, in a large saute pan, melt butter over medium high heat. Add squash, leeks, onion, red bell pepper, sage, a dash of salt, a dash black pepper, garlic and bacon. Saute 6 to 7 minutes. Add chicken broth and bread crumbs, gently stirring with a folk to combine. Remove from heat. Optional, add dashes of parsley.
Serves 5 to 6.
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