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.

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