posted by luvcookin 03-12-99 10:58 PM
Cajun Catfish from chef Jerry Taylor at the Anchorage Restaurant in Glendale is a spicy dish flavored with bell
peppers and Spanish onions.
The Anchorage Cajun Catfish
1 to 1 1/2 pounds farm-raised catfish fillets
4 tablespoons (1/2 stick) butter, melted
4 tablespoons Cajun seasoning, or to taste
1 cup Spanish onions (cut into 1-inch squares)
1 cup red onion (cut into 1-inch squares)
1 cup cut green bell pepper (cut into 1-inch squares)
1 cup cut red bell pepper cut into 1-inch squares
Lemon wedges for garnish
Sprigs of parsley for garnish
Baste catfish with melted butter. Cover with Cajun seasoning on both sides and place in a very hot skillet. Saute
fillets about 3 minutes per side or until about 3/4 done.
Add vegetables and cook until fish is done and vegetables are tender, about 4 to 5 minutes. Place on serving plates
and garnish with lemon and parsley. Makes 4 servings.
Note: More or less seasoning may be added for a milder or stronger flavor.