Searingly spicy dishes
Need to put the sizzle back into your romance? Just add cayenne, szechuan, chillies and other spices.
This Valentine’s Day, turn up the heat…at least in the kitchen. Treat the one you love to a very fiery dish.
These truly hot dishes can get your mouth watering and your tongue burning:
Marinated and Stuffed Filet Mignons With Merlot Habanero Sauce
Jalapeno-Orange Glazed Scallops With Buerre Blanc Web Extra!
Mixed Vegetable Curry
Spicy Grilled Chicken Web Extra!
Cajun Firecracker Shrimp
New Mexico Green Chile With Pork Web Extra!
Chile-Spiced Roast Pork Leg
Cowboy-Style Beans Web Extra!
Szechuan Hot Fried Vegetables
Hot Chinese Mustard Chicken Wings Web Extra!
Stuffed Chillies in Walnut Sauce
Turkey Mole Web Extra!
Chile-Seared Salmon
Szechwan Hot and Sour Soup Web Extra!
Crawfish Flambe Abbeville
Catfish Desire Web Extra!
“Seasonal Southwest Cooking”
By Barbara Pool Fenzl, Published by Northland Publishing
Marinated and Stuffed Filet Mignons With Merlot Habanero Sauce
6 (4 to 5 ounce) beef tenderloin filets
1 tablespoon Kosher or sea salt
1/2 cup Merlot
1/2 cup balsamic vinegar
2 teaspoons fresh thyme leaves
1/4 teaspoon finely chopped habanero chile
1-1/2 cups grated Monterey Jack cheese
6 tablespoons toasted pine nuts
2 tablespoons butter
1 tablespoon olive oil
Cut a slit horizontally through each filet to form a pocket. Rub salt onto the outer surfaces of the filets and place them in a shallow glass dish. Refrigerate, uncovered, 1 hour.
Put the wine, vinegar, thyme leaves and habanero into a blender and puree. Pour the marinade over the filets, rubbing the salt off into the marinade. Cover and refrigerate another hour.
Preheat the oven to 300 degrees. Take the meat out of the marinade and let it drain on paper towels. Reserve the marinade.
Stuff about 1/4 cup cheese and 1 tablespoon pine nuts into the pocket of each filet. Press together to keep filling in.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil. When hot, add the filets and sear them until brown, about 2 minutes. Turn the steak over and cook the other side until brown, another 2 minutes. Remove the filets to a baking sheet fitted with a rack.
Pour the reserved marinade into the hot skillet and cook over high heat, scraping the bottom of the pan to pick up any bits, until the marinade is reduced to about 3/4 cup. Strain into a saucepan and add the remaining tablespoon butter. Keep warm.
Bake the filets until the internal temperature reaches 135 degrees for medium rare. Allow filets to rest 5 minutes before serving. Put each filet on a serving plate and spoon a few tablespoons of the sauce over them. Serve immediately.
Makes 6 servings.
Jalapeno-Orange Glazed Scallops With Buerre Blanc
Buerre Blanc
2 tablespoons finely chopped shallots
1 teaspoon orange zest
1 teaspoon finely chopped jalapeno chile
3 tablespoons fresh orange juice
1/4 cup dry white wine
8 tablespoons (1 stick) unsalted butter, cut into pieces and chilled
Salt and freshly ground pepper to taste
Jalapeno-Orange glaze
2 tablespoons jalapeno jelly
1/4 cup fresh orange juice
Salt and freshly ground pepper to taste
16 sea scallops, patted dry
1 tablespoon olive oil
To prepare the buerre blanc, put the shallots, orange zest, jalapeno, orange juice and wine in a small saucepan over medium-high heat. Cook until liquid is reduced toabout 2 tablespoons.
Whisk in the cold butter, one tablespoon at a time, adding the next piece just as the previous one has melted. If sauce gets too hot, remove it from the heat so that it does not separate. Season with salt and pepper and keep warm over very low heat.
To prepare the jalapeno-orange glaze, combine the jelly and orange juice in a small saucepan and cook over low heat, stirring, until smooth. Cool.
Salt and pepper both sides of the scallops. heat a large skillet over medium-high heat and add the olive oil.
When the oil is hot, add the scallops. Brush the top of the scallops with the Jalapeno-Orange Glaze. When the bottoms are lightly browned, about 4 minutes, turn the scallops over and brush the cooked side with the glaze. Saute until just cooked through, another 4 to 5 minutes.
Place 4 scallops on each of 4 warm plates. Spoon Buerre Blanc around the scallops and serve.
Makes 4 servings.
“Curries of the World”
By Mridula Baljekar, Published by Southwater Publishing
12 ounces mixed vegetables, such
as green beans, peas, potatoes,
cauliflower, carrots, cabbage,
snow peas and button mushrooms
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon onion seeds
1 teaspoon ground turmeric
2 garlic cloves, crushed
6 to 8 curry leaves
1 dried, red chilli
1 teaspoon granulated sugar
2/3 cup plain yogurt mixed with 1
teaspoon cornstarch, well beaten
Salt
Prepare all the vegetables you have chosen: String the beans, cube the potatoes, cut the cauliflower into florets, dice the carrots, shred the cabbage, trim the snow peas and clean the mushrooms.
Heat a large, deep-sided pan with enough water to cook all the vegetables and bring to the boil.
First add the potatoes and carrots and cook until nearly tender, and then add all the other vegetables and cook until nearly tender but still firm.
All the vegetables should be only just tender, except the potatoes, which should be soft. Drain well.
Heat the oil in a a large pan and add the mustard and cumin seeds. As they pop, add the remaining spices and fry gently until the garlic is golden and the chilli nearly burnt. Reduce the heat.
Fold in the drained vegetables, add the sugar and salt and gradually add the yogurt mixed with cornstarch. Heat through and serve immediately.
Spicy Grilled Chicken
12 chicken thighs
6 tablespoons lemon juice
1 teaspoon grated fresh root ginger
1 teaspoon crushed garlic
1 teaspoon crushed, dried red chillies
1 teaspoon salt
1 teaspoon soft, light brown sugar
2 tablespoons clear honey
2 tablespoons chopped, fresh cilantro, plus extra sprigs for garnish
1 fresh green chilli, finely chopped
2 tablespoons vegetable oil
Prick the chicken thighs with a fork, rinse them under running water, pat dry with paper towels and set aside.
In a large bowl, mix the lemon juice, ginger, garlic, red chillies, salt, sugar and honey. Transfer the chicken thighs to the spice mixture and coat well. Marinate 45 minutes.
Preheat a grill or broiler to medium. Add the fresh cilantro and chopped green chilli to the chicken and mix well. Transfer the marinated chicken to a flameproof dish. Pour the remaining marinade over the chicken. Baste the chicken with the oil, using a pastry brush.
Grill or broil the chicken thighs 15 to 20 minutes, turning and basting the meat occasionally, until cooked through and browned.
Transfer the chicken to a warmed serving dish and garnish with the fresh cilantro sprigs. Serve warm with saffron rice, if desired.
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“On the Chile Trail”
By Coyote Joe, Published by Gibbs Smith Publisher
1 pound large shrimp
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried, whole thyme
1/2 teaspoon dried, whole rosemary, crushed
1/8 teaspoon dried Greek oregano
4 tablespoons sweet butter
1 teaspoon Worcestershire sauce
1 cup dark beer, at room
temperature
1/4 cup canned, diced
tomatoes, drained
Fresh rosemary, for garnishing
Squeeze of lemon, for garnishing
Clean the shrimp and rinse under cold water. Mix all the spices together.
In a large sauté pan, melt half the butter. Add the spices, Worcestershire sauce and the shrimp.
As soon as the shrimp starts to change color, add the beer and stir well. Saute until the sauce reduces by about half.
Remove the pan from the heat and remove the shrimp from the sauce into a serving dish.
Swirl the remaining butter and the tomatoes into the sauce. Stir gently until the sauce binds. Pour the sauce over the shrimp.
Garnish with rosemary and a squeeze of lemon. Serve with fresh, warm French bread to dip in the sauce.
New Mexico Green Chile With Pork
2 pounds pork butt, trimmed and cut into bite-sized pieces
1 white onion, chopped
4 cloves fresh garlic, minced
1 tablespoon corn oil
1 (48-ounce) can chicken broth
4 pounds hot New Mexico green chiles, roasted, peeled and chopped
2 teaspoons Mexican oregano
1 tablespoon ground cumin
Salt to taste
Black pepper to taste
In a large Dutch oven, sauté the onions and garlic in the oil until soft but not browned. Set aside.
Brown the pork and then add the onion-and-garlic mixture, chicken broth and roasted chiles. Bring the mixture to a boil, reduce heat, and let simmer about 1 hour.
Add the spices and season to taste. If the stew gets too thick while cooking, add a little water. Stir often.
Serve in big bowls with warm tortillas.
Makes 8 servings.
“Culinary Mexico”
By Daniel Hoyer, Published by Gibbs Smith
Pork
6 medium-sized ancho chiles
3 guajillo or New Mexico red chiles
2 to 3 cascabel chiles (or 1 additional guajillo)
1 or 2 chipotle or mora chiles (either dried or en adobo)
1 tablespoon whole allspice berries
1 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1 to 2 tablespoons Mexican oregano
1 sprig fresh epazote or 2 tablespoons dried (may
substitute fresh thyme, marjoram, bayleaf or any
combination thereof)
Pork arm roast (6 to 10 pounds, bone-in) or Boston
butt
For the chile-soaking liquid
1/4 cup cider vinegar
2 tablespoons honey or brown sugar
1 medium, white onion
8 to 12 cloves garlic
1-1/2 teaspoons salt
Toast the allspice berries, coriander seeds and cumin seeds.
To make the chili-soaking liquid, mix together all the ingredients for the liquid.
Toast, seed and soak the chiles in the liquid.
In a blender, process the oregano and epazote with the spices and chiles, adding about 1/3 cup more of the chile-soaking liquid to make a paste about the same thickness as tomato paste.
Carefully pierce the surface of the pork leg (both the fat side and the meaty side) with a paring knife or the tip of a sharp chef’s knife about 2 inches deep or to the bone.
Reinsert the knife in the same place at a 90-degree angle to the first cut to create a cross-shaped incision.
Repeat this at random intervals about 3 to 4 inches apart. (About 20 total cross-shaped cuts will suffice.)
Rub the chile paste over the surface of the pork leg, pressing some into each incision.
Seal the pork in a plastic bag or in a nonreactive pan and cover. Refrigerate at least 6 hours or overnight.
Place the pork in a covered electric countertop roaster, or in the oven in a loosely covered roasting pan and bake at 350 degrees 4-1/2 to 6 hours, depending on the size of your pork leg.
Baste with the cooking juices every 30 to 45 minutes. The meat should be fork-tender and still juicy with some crispy edges.
Allow the meat to rest 20 to 30 minutes before cutting or shredding to allow the juices to reabsorb.
Makes 8 to 10 servings.
6 ounces uncooked Mexican chorizo or hot Italian sausage (casings removed), crumbled
3 slices smoked bacon, diced
1 medium, white onion, chopped
2 cloves garlic, crushed
1 teaspoon toasted, dried Mexican oregano
1/2 teaspoon toasted, ground cumin seed
1 ancho chile, toasted, stemmed and seeded, then crumbled
2 bay leaves, toasted
1 teaspoon pureed chipotle chile en adobo
1 teaspoon salt
3-1/2 cups cooked pinto beans
1 teaspoon apple cider vinegar
1-1/2 cups rich chicken or pork broth
1 whole sprig fresh epazote or 1 tablespoon dried
Cook the chorizo and the bacon over medium heat until the at is rendered. Pour off half the fat.
Continue cooking and add the onion and garlic. Cook until translucent, and then add the oregano, cumin, ancho chile, bay leaves and chipotle.
Add salt, beans, vinegar and broth. Simmer on low 45 minutes to 1 hour. Add the epazote about halfway through this step.
Garnish with your choice of chopped onions, radishes, shredded cabbage, lime wedges, crumbled cheese and cilantro. Serve with fresh flour or corn tortillas.
Makes 8 to 10 servings.
“Hot Hot Hot!: Cooking With Fire and Spice”
By Paul Gayler, Published by Kyle Books
3 tablespoons sesame oil
1 garlic clove, crushed
1-inch piece fresh ginger root, finely
chopped
2 Japanese eggplants,
sliced
1 carrot, sliced
1 green and 1 red
pepper, cut into
1/2-inch dice
4 ounces sugar snap
peas
8 ounces choi sum
(Chinese flowering
cabbage), trimmed
12 fresh or canned
water chestnuts
(peeled if fresh), sliced
1 tablespoon ketjap manis
(Indonesian soy sauce)
1 teaspoon cornstarch, blended with
2 teaspoons cold water
1/2 cup black bean sauce
3/4 cup cashews
Salt and freshly ground black pepper
Heat the oil in a wok or large frying pan. Add the garlic and ginger and infuse 30 seconds.
Add the vegetables and water chestnuts and stir-fry about 3 to 4 minutes, until crisp and tender.
Add the ketjap manis and cornstarch paste and stir-fry until the vegetables are glazed in the soy sauce.
Add the black bean sauce and 2/3 cup of water and bring to a boil. Season to taste.
Transfer to a serving bowl, scatter with cashews, and serve.
Makes 4 servings.
Hot Chinese Mustard Chicken Wings
20 chicken wings
2/3 cup hoisin sauce
Juice of 1 lime
1/4 cup nam pla (Thai fish sauce)
2 garlic cloves, crushed
1 tablespoon honey
1 tablespoon hot Chinese mustard
2 tablespoons chopped cilantro
2 tablespoons mirin (Japanese sweet rice wine)
Using a sharp knife, cut off the tip of each chicken wing. At this stage, you can either leave the wings whole or cut through the joint to make two smaller pieces.
In a large bowl, combine the remaining ingredients, and then add the chicken wings and mix thoroughly until the wings are well coated. Cover and let marinate up to 12 hours.
Preheat the oven to 400 degrees. Remove the chicken wings from the marinade and place them in a baking dish. Roast in the oven about 30 minutes.
Pour the remaining marinade into a small pan and bring to a boil. Simmer until reduced and thickened enough to coat the back of a spoon.
Use the reduced marinade to baste the wings as they cook.
Serve the chicken wings hot or cold.
Makes 4 servings.
“The Chili-Lover’s Cookbook”
By Jenni Fleetwood, Published by Southwater
Stuffed Chillies in Walnut Sauce
8 ancho chillies
1 large, waxy potato
3 tablespoons vegetable oil
4 ounces lean ground pork
1/2 cup plain, all-purpose flour
1/2 teaspoon ground white pepper
2 eggs, separated
Oil for deep-frying
Salt
Chopped fresh herbs, for garnish
Sauce
1 onion, chopped
1 teaspoon ground cinnamon
1 cup walnuts or pecans, roughly
chopped
1/2 cup chopped almonds
2/3 cup cream cheese
1/2 cup soft goat cheese
1/2 cup light cream
1/2 cup dry sherry
Soak the dried chillies in a bowl of hot water 20 to 30 minutes, until softened. Drain, then slit the chillies down one side. Scrape out the seeds, taking care to keep the flesh intact.
Peel the potato and cut it into 1/2-inch cubes.
Heat 1 tablespoon of the oil in a large frying pan. Add the pork and cook, stirring, until it has browned evenly.
Add the potato cubes and mix well. Cover and cook over low heat 25 to 30 minutes, stirring occasionally. Season with salt, and then remove the mixture from the heat and set it aside.
To make the sauce, heat the remaining oil in a separate pan and fry the onion with the cinnamon 3 to 4 minutes, or until the onion has softened. Stir in the nuts and fry 3 to 4 minutes more.
Add both cheeses, the cream and dry sherry. Mix well.
Reduce the heat to the lowest setting and cook until the cheese melts and the sauce starts to thicken. Season to taste.
Spread out the flour on a plate or in a shallow dish. Season with the white pepper.
Beat the egg yolks in a bowl until they are pale and thick.
In a separate, grease-free bowl, whisk the egg whites until they form soft peaks. Add a generous pinch of salt, and then fold in the yolks a little at a time.
Spoon some of the filling into each chili. Pat the outside dry with a paper towel.
Heat the oil for deep-frying to 350 degrees.
Coat a chili in flour, and then dip it in the egg batter, covering it completely. Drain a few seconds, and then add it to the hot oil.
Add several more battered chillies, but do not overcrowd the pan.
Fry the chillies until golden and remove them from the oil to drain on paper towels. Keep hot.
Reheat the walnut and cheese sauce over low heat. Arrange the chillies on individual plates, spoon a little sauce over each, and serve immediately, sprinkled with chopped, fresh herbs.
Makes 4 servings.
1 ancho chilli, seeded
1 guajillo chilli, seeded
3/4 cup sesame seeds
1/2 cup whole, blanched almonds
1/2 cup shelled, unsalted peanuts, skinned
1/4 cup lard (shortening) or 4 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
1/3 cup canned tomatoes in juice
1 ripe plantain
1/3 cup raisins
1/2 cup pitted prunes
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon crushed allspice berries
1 teaspoon ground cinnamon
1/4 cup cocoa powder
4 turkey breast steaks
Chopped fresh oregano, for garnish
Soak both chillies in a bowl of hot water 20 to 30 minutes, and then lift them out and chop them roughly. Reserve 1 cup of the soaking liquid.
Spread the sesame seeds into a heavy frying pan. Toast them over medium heat, shaking the pan lightly. Do not let the seeds burn, or the sauce will taste bitter.
Set aside 3 tablespoons of the toasted seeds for garnish. Tip the rest into a bowl.
Toast the blanched almonds and skinned peanuts the same way, and then add them to the bowl with the sesame seeds.
Heat half the lard or oil in a frying pan. Saute the chopped onion and garlic 2 to 3 minutes, and then add the chillies and tomatoes. Cook gently 10 minutes.
Peel the plantain and slice it into short, diagonal slices. Add it to the onion mixture with the raisins, prunes, dried oregano, spices and cocoa.
Stir in the reserved chili-soaking water. Bring the mixture to a boil, stirring, and then add the toasted seeds and nuts. Cook gently 10 minutes, stirring frequently. Remove from the heat and let cool slightly.
Working in batches, blend the sauce in a food processor or blender until smooth. The sauce should be fairly thick, but a little water can be added if necessary.
Heat the remaining lard or oil in a flameproof casserole. Add the turkey and brown over medium heat.
Pour the sauce over the turkey steaks and cover the casserole with foil and a tight-fitting lid. Simmer over gentle heat 20 to 25 minutes, or until the turkey is cooked through.
Sprinkle with the reserved sesame seeds and the chopped, fresh oregano.
Turkey Mole is traditionally served with rice and warm tortillas.
Makes 4 servings.
“Hotter Than Hell: Hot & Spicy Dishes From Around the World”
By Jane Butel, Published by Northland Publishing
1 tablespoon ground, mild, red chile
1 teaspoon sugar
About 1/2 teaspoon salt
3/4 pound fresh, boneless salmon fillet
1 tablespoon vegetable oil
1 cup Mango Salsa (see recipe below)
In a small bowl, combine the chile, sugar and salt.
Cut the salmon into 2 pieces. Rinse, and then pat dry with a paper towel. Rub the chile mixture evenly over the salmon.
Add oil to a heavy, unseasoned skillet. Sprinkle with a little salt. Place over medium-high heat until hot.
Saute the salmon 3 to 5 minutes per side, or until crisp and brown on the outside and still moist and bright pink on the inside.
Serve on a light pool of the salsa.
Makes 2 servings.
Mango Salsa
3/4 cup fresh mango, chopped into
1/2-inch cubes
1/4 cup diced Spanish onion
1/4 cup coarsely chopped, fresh
cilantro
2 tablespoons balsamic vinegar
1 tablespoon pequin quebrado chile
Combine all ingredients and toss together. Allow the flavors to blend at least 10 to 15 minutes before serving.
Makes 1-1/2 cups.
6 dried cloud ear mushrooms
6 dried Chinese black mushrooms
6 dried tigerlily buds
4-1/2 cups doubleength chicken broth
1 tablespoon peanut oil
1 tablespoon sesame oil
About 1 tablespoon light soy sauce
1/3 pound lean, boneless pork or skinless, boneless chicken breast, cut into long, thin strips
1 (4-ounce) cake fresh bean curd, cut into thin strips
1/4 cup bamboo shoots, cut into thin strips
2 eggs, slightly beaten
2 tablespoons thinly sliced green onion (including some of the green top)
2 teaspoons sesame oil
1 teaspoon freshly ground white pepper, chile oil
Sugar, if desired
Pour boiling water over the mushrooms and tigerlily buds. Let soak 15 minutes. Drain, and cut off the woody parts of the mushrooms and hard tips of the buds. Slice the mushrooms very thinly and set them aside.
Heat the broth in a large saucepan. Meanwhile, heat the peanut oil and 1 tablespoon sesame oil in a wok or large skillet. When the oil is hot, sprinkle on 1 tablespoon soy sauce.
Add the pork or chicken and stir-fry just a few minutes, or until the meat is crisp around the edges. Add the sliced mushrooms and tigerlily buds and stir until the edges brown lightly.
Add the meat-mushroom mixture to the heated broth and stir well. Stir in the bean curd and bamboo shoots.
When the soup comes to a gentle simmer, pour in the beaten eggs, stirring with a swirling motion. As soon as the the eggs start to cook, remove the soup from the heat.
Rinse 4 to 6 individual soup bowl or 1 large serving bowl in hot water.
In a separate bowl, mix vinegar, green onion, 2 teaspoons sesame oil, white pepper and chile oil. Divide the mixture equally among the servings. Add a pinch of sugar to the sauce, depending on whether more of less sour flavor is desired.
Stir to mix the cloudlike shreds of egg evenly, then pour the soup into the serving bowl or bowls.
To eat, bring the soup spoon up from the bottom of the bowl to mix the hot and sour flavors into each bite.
Makes 4 to 6 servings.
“Cajun Low-Carb”
By Jude W. Theriot, Published by Pelican Publishing Co.
1 cup seafood stock
2 tablespoons unsalted butter
2 shallots, finely minced
1 carrot, finely diced
1 small tomato, peeled, seeded
and finely chopped
1 tablespoon red bell pepper,
minced
2 cloves garlic, finely minced
1 tablespoon celery, minced
1 bay leaf
1 tablespoon fresh parsley,
minced
1 teaspoon Seafood Seasoning
Mix (see recipe below)
1 teaspoon paprika
1/2 stick unsalted butter
2 pounds crawfish, peeled and
deveined
1/2 teaspoon cayenne pepper
5 green onions, chopped
1/4 cup brandy
1-1/2 cups heavy whipping cream
1 tablespoon brandy
Bring the stock to a boil, and then reduce the heat to a very low simmer.
In a large saucepan over medium-high heat, melt two tablespoons butter until it starts to smoke. Add the shallots, carrot, tomato, bell pepper, garlic, celery, bay leaf and parsley and sauté 4 minutes, stirring constantly.
Season the crawfish with the Seafood Seasoning Mix and paprika.
Put the additional 1/2 cup of butter into the pan and, when it has melted and starts to sizzle, add the crawfish, cayenne and green onions and stir well.
When the crawfish are hot, add the brandy and carefully flambé. (Be sure that the skillet is stable and that you just lightly shake the pan, to be sure that the brandy does not spill.) Flambe until the flame goes out.
Add the warm seafood stock and let it come to a boil. Reduce the heat to a simmer.
Add the heavy whipping cream and the remaining tablespoon brandy. Blend together well. Serve hot.
Makes 8 servings.
Seafood Seasoning Mix
1/4 cup salt
2 tablespoons cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
2 tablespoons paprika
1-1/2 tablespoons
onion powder
1 tablespoon garlic powder
2 teaspoons dried, sweet basil
1 teaspoon dried parsley
1/2 teaspoon dry hot mustard
1/2 teaspoon ground file powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon dried rosemary
1/8 teaspoon ground cloves
In a large bowl, mix together all the ingredients.
Store in a tightly covered glass jar to use as needed. (Do not add additional salt to any dish when using this seasoning mix.)
Makes about 1/2 cup.
6 (6-ounce) catfish fillets
1 teaspoon Seafood Seasoning Mix (see recipe above)
1 tablespoon unsalted butter
1/4 cup onions, finely chopped
1 clove garlic, minced
1/2 cup celery, finely chopped
1 teaspoon whole wheat flour
1 cup heavy whipping cream
1 teaspoon Tabasco sauce
3/4 cup cheddar cheese, grated
1 teaspoon paprika
Preheat the oven to 400 degrees.
Wash the fish in cold water, and then pat dry with paper towels and season with the Seafood Seasoning Mix. Set aside.
In a medium skillet over medium heat, melt the butter and let it get hot. Add the onion, garlic and celery and sauté 5 minutes, stirring often.
Add the flour and stir into the mixture and let it cook 3 minutes, stirring constantly. Remove from the heat and add the cream and Tabasco sauce.
Return to the heat and cook over low heat 6 minutes, stirring constantly.
Place the fish in a baking dish and cover with the cream sauce. Top the fish with the cheese and dust with paprika. Bake 20 minutes. Serve hot.
Makes 6 servings.
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