Tag: broiled fish

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Creole Pecan Catfish

This dish was one of our more popular choices at the Downtown Grill in Oxford. Though a Creole mustard is used here, the recipe works well with brown, stone-ground, or Dijon, but hell, use yellow if that’s all you have.

Oil and line a skillet or sheet pan with parchment paper. Preheat oven to 400. Stir together 1 cup finely chopped pecans with about a quarter cup finely-crushed saltines; you can use Panko instead, but for some reason I never seem to have any Panko.

Mix ¼ cup mustard with 1 large egg and ¼ cup water. Beat very well. Dredge the fish through the mustard mixture and coat the tops of the fillets in crushed pecans. Bake at 400 for about 10-15 minutes, depending upon the size of the fillet.

 

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Snapper en Mornay

Snapper en Mornay was one of the most popular dishes at the old Warehouse in Oxford. We broiled snapper fillets with a rich in-house sauce, and served them with a dusting of paprika, a sprinkling of sliced almonds, and our house bread.

Make a blond roux using a half cup each butter and flour. Add two cups whole milk, a splash of good sherry, a teaspoon of salt, and a cup of grated cheese (Parmesan, Romano, or a dry Swiss).  This makes a very thick, rich white sauce to which you can add picked lump crab meat or chopped cooked shrimp/green onions.

Mix well, and chill thoroughly. This makes a little over three cups of sauce, enough for five, maybe six 8-ounce fillets of snapper, flounder, red fish, catfish, or another lean white fish. Score fillets on the bone side (this is important). Place in a lightly oiled sizzle platter, cover with (cold) sauce, and place in a very hot (450) oven–I don’t recommend broiling–until fish flakes, about 7 or 8 minutes.

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Broiled Catfish

This recipe works with not much less nor much more than a pound any small lean fish. Pat whole gutted, scaled or skinned fish dry–this is an important step–score, and slather with softened butter flavored with thyme, pepper, and paprika. Place in a well-oiled pan, add  lemons with juice, and place in a very hot oven until fish flakes to the bone. A final squeeze of lemon and a drizzle of oil before serving adds much to the dish.