4 catfish fillets (4-6 oz. each)
Vegetable oil for frying
Green onions, chopped
Heat one inch of oil in a large, heavy skillet over medium heat. While oil is heating, rinse catfish fillets and pat nearly dry with paper towels. Place sesame seeds in shallow dish. Press fillets into seame seeds - fully coat on both sides. Place fillets in the hot oil and cook for 3-4 minutes on each side or until flaky. Drain on paper towels. Spoon sauce over fillets. Garnish with chopped green onions
I do not claim to be providing entirely healthy recipes any longer.
Serving Size: 4
1/4 teaspoon Garlic powder
3/4 cup yellow cornmeal
4 Farm-raised catfish fillets
1/4 cup flour
2 teaspoons salt
1 teaspoon Cayenne pepper (or really any ground chili pepper of your choice)
Combine cornmeal, flour, salt, pepper, and garlic powder. Coat catfish with mixture, shaking off excess. Add 1" layer of oil to a large skillet. Heat to 350 degrees. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes depending on size.
Remove and drain on paper towels.
Eggplant, onion,tomatoes, and peppers are traditional ingredients in ratatouille, but don't be afraid to improvise and add summer squash, scallions, red bell peppers, or other vegetables as desired. Just be sure to include the appropriate exchanges or carbohydrate counts for any substitutions. Essentially a vegetable stew, ratatouille is probably one of the most versatile dishes around: serve it hot, cold or at room temperature and use it as a side dish, main dish, or appetizer with bread or crackers.
Number of Servings: 6
Serving Size: 2/3 cups
|olive oil||2 Tbsp|
|onion thinly sliced||1 ea|
|clove garlic, minced||2 ea|
|eggplant, peeled and diced||1 ea|
|zucchini, thinly sliced||2 ea|
|green bell pepper, diced||3/4 cup|
|chopped tomatos||2 ea|
|freshly ground pepper||1/4 tsp|
|capers drained (optional)||1 Tbsp|
Remembrances of Things Passed
* 6 large center-cut pork chops
* 1 medium onion
* 2 cloves garlic
* 6 large tomatoes, peeled, seeded, and chopped OR 1 large can crushed tomatoes, drained
* 1 1/2 cups chicken broth
* 1 tablespoon thyme
* salt and pepper, to taste
Brown the pork chops on both sides. Drain off any rendered fat.
Add the rest of the ingredients to the skillet or Dutch oven, cover and cook over medium heat for 1 hour or until very tender. Can be done ahead and reheated later.
Serve over rice.