Recipe - Catfish Florentine With New Orleans Style (Fried)

STEP 1
1 pound Catfish fillets
1 cup Lowfat buttermilk
1 tablespoon Tabasco sauce

STEP 2
One half cup Cornmeal; white, or yellow
One half cup Flour
1 teaspoon Cajun seasoning;
commercially blended
2 tablespoon Vegetable oil; may be
doubled

STEP 3
1 md Onion; finely minced
Olive oil spray; (*)
1 cup Chopped spinach
2 tablespoon Fresh lemon juice
1 ds Worcestershire sauce
1 ds Freshly ground black pepper
1 teaspoon Minced garlic
One fourth cup White wine

[1] Marinate catfish in buttermilk and tabasco sauce for 1 hour (in
refrigerator).

[2] Dredge fish in mixture of cornmeal, flour and cajun spice blend. Let
rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per side. Set
aside and keep warm.

[3] For the sauce, saute onion in olive oil until soft; add fresh chopped
spinach, lemon juice, worcestershire sauce, black pepper, garlic, and wine.

Cover and simmer 2 to 3 minutes. Serve over fish fillets. Makes 4 servings
estimating %refuse (not absorbed) 320cals/ 12g fat (3g mono, 5g poly 3g
sat) If sauteed in 1 tablespoon oil supplemented with spray as needed,
estimated: PER SERVING: 311CAL, 8.2G fat (24.6% cff)

(* Original used One fourth cup olive oil to saute the spinach) PressEnterprise,
2 May 96

Recipe by: Kent Barrett of Vieux Carre Specialties, Redlands CA

Posted to Digest eatlf.v097.n015 by KitPATh phannema@wizard.ucr.edu on
Jan 15, 1998