Sunday, March 29, 2009

Baked Catfish

There is a local seafood restaurant that we have been going to for years that has the BEST seafood. I worked there for 6 years and enjoyed trying all of their unique dishes. This was a favorite, a baked fish called The Howard. In the restaurant they use black drum or snapper and cook it in the skin. We had some catfish laying around, so I decided to try it that way. It was soooo delicious.

The Howard
source: Mike Anderson's Seafood and Other South Louisiana Favorites

Howard Sauce:
1 1/4 cups olive oil
2/3 cup fresh lemon juice
1/2 tablespoon parsley flakes
1/4 cup worcestershire sauce
1 1/2 tablespoons crushed red pepper flakes
1 1/2 tablespoons salt
2 1/2 tablespoons Season All
2 1/2 tablespoons fresh minced garlic

Mix all ingredients together. Marinate fish overnight in some of the sauce, reserving some for spooning over fish before serving.

Baked Fillet:
1 stick margarine or butter, melted I cut this down to half a stick
6-8 fresh fish fillets (skin and scales left on) I used catfish with no skin and scales

Pour butter into a baking dish, add fish (reserving marinade). Sprinkle with salt and pepper. Spoon 2 tablespoons of marinade on top of each piece of fish. Bake for 30 minutes at 450. Spoon reserved marinade (not used to marinate overnight) on each piece before serving.

Strawberry Pie

I look forward to the spring for 2 reasons--boiled crawfish and strawberries! This pie is so quick and easy to make. I'm not sure where the recpie originated, but my mom has been using it for years.

2 pints fresh strawberries
6 ounces water
1 tablespoon cornstarch
10 ounces Sprite
1 small strawberry Jell-O
1 cup sugar
Cool Whip
12 mini graham cracker crusts or 2 baked pie shells

Cook water, Sprite, sugar and cornstarch until thick and clear. Add Jell-O and cook a few mor minutes. Slice strawberries and place them in crusts. Poor liquid mixture over strawberries, let chill. Top with Cool Whip.