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Real Twist on All-American Fish Makes Grill-Time Magic

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Creamy Bronzed Catfish Dip
Seasoned Corn on the Cob
Cool Down Cranberry Lemonade
Magic Grilled Catfish
Lemon Dill Sauce

(Family Features) - A magical all-American meal awaits - just outside the back door and on the grill. Nothing says "summer" like gathering outdoors with friends and family for a convenient and unique meal!

You can almost taste the joy of summer as you savor the aromas that surround the season. Intertwined with great family moments and friendly banter is delicious food grilled to perfection. An all-American alternative to traditional burgers and franks, U.S. Farm-Raised Catfish is a mild fish that cooks quickly and holds together well. It's easy to spice it up with your favorite seasoning or marinade - just sprinkle or pour on and cook!

Choosing a seasoning and a base for your marinade is part of the fun! All-natural seasoning blends offer the ultimate in taste, versatility and quality. Chef Paul Prudhomme's Magic Seasoning Blends include versatile blends of herbs and spices that can jazz up everything from vegetables to seafood to desserts. Add a twist with ReaLemon, a versatile lemon juice from concentrate that works just as well as a marinade for grilled seafood, vegetables and salads as it does in a refreshing glass of cranberry lemonade to finish off your meal.

Summer is a great time to try new tastes, perfect favorite recipes, and enjoy them outdoors with good friends. This summer, realize the versatility and convenience of all-American catfish with a sprinkle of magic and squirt of lemon juice for a new twist on an American tradition.

For more of Chef Paul's tips, recipes and online catalog, visit Magic Seasonings' Web site at www.chefpaul.com or call 1-800-457-2857.

Visit www.realemon.com for more quick-and-easy ways to add the fresh, zingy tastes of lemon and lime to your foods and beverages.

Creamy Bronzed Catfish Dip

Ingredients
  • 2 U.S. Farm-Raised Catfish fillets (about 6 ounces each)
  • 2 tablespoons Chef Paul Prudhomme's Seafood Magic, divided
  • 2 teaspoons olive oil
  • 1 pound cream cheese, softened
  • 1 tablespoon ReaLemon lemon juice from concentrate
  • 2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce
  • 1/4 cup chopped green onions

Preparation
    1. Sprinkle each side of fillets with 1 teaspoon seasoning. Drizzle 1 teaspoon olive oil over one side of each fillet.
    2. Place skillet over high heat until pan is hot, about 4 minutes. Place fillets in pan, oiled side down. Cook, turning once, until fillets are just cooked through, about 2 to 3 minutes per side. Fish is cooked when flesh flakes away easily. Set aside and cool.
    3. Chop catfish into 1/2-inch pieces and set aside.
    4. In food processor, combine cream cheese, lemon juice from concentrate, pepper sauce and remaining 2 teaspoons seasoning. Process until cream cheese is fluffy and soft. Transfer mixture to mixing bowl and gently fold in reserved catfish and green onions. Refrigerate at least 1 hour before serving.
    5. Serve with your favorite crackers, or if you are watching carbohydrates, try this dip with celery sticks.

Serves
Makes about 3 cups

Seasoned Corn on the Cob

Ingredients
  • 6 tablespoons unsalted butter
  • 1 teaspoon honey
  • 1/2 teaspoon ReaLemon lemon juice from concentrate
  • 2 teaspoons Chef Paul Prudhomme's Vegetable Magic
  • 4 ears of corn, husked and cleaned

Preparation
    1. Melt butter in skillet over medium heat. As butter is melting, add honey, lemon juice from concentrate and seasoning. Stir until butter is melted, then remove from heat until butter begins to thicken. Stir well and set aside.
    2. Brush corn generously with butter mixture. Wrap each ear in 2 layers of heavy-duty aluminum foil, securing ends tightly. Place on grill and cook, turning frequently, until corn is cooked through, about 10 to 20 minutes.
    3. Unwrap, brush again with butter mixture and serve.

Serves
Serves 4

Cool Down Cranberry Lemonade

Ingredients
  • 2 cups water
  • 2 cups sugar
  • 2 cups ReaLemon lemon juice from concentrate
  • 4 cups cranberry juice cocktail
  • Fresh mint sprigs

Preparation
    1. In skillet, combine water and sugar over medium heat. Stir until sugar is dissolved and mixture is simmering. Simmer 10 minutes to make a sugar syrup. (should have about 2 2/3 cups). Remove from heat and cool.
    2. Combine sugar syrup, lemon juice from concentrate and cranberry juice cocktail. Stir well.
    3. Serve in tall glasses over ice.
    4. As a festive touch, garnish with fresh mint sprigs.

Serves
Makes 2 quarts

Magic Grilled Catfish

Ingredients
  • 4 U.S. Farm-Raised Catfish fillets, (about 6 ounces each)
  • Canola oil
  • 4 teaspoons Chef Paul Prudhomme's Seafood Magic
  • Lemon Dill Sauce(see recipe)

Preparation
    1. Brush each fillet with canola oil to well-coat both sides. Drain excess oil, then sprinkle each side of fillets with 1/2 teaspoon seasoning.
    2. Heat grill as hot as possible, with flames reaching above grates, before putting on fish. Place fish directly over flames and pour some oil over each fillet. Grill, uncovered, until underside is browned, about 2 to 3 minutes. Turn fillets over and grill until cooked through, about 2 to 3 minutes more.
    3. Serve with Lemon Dill Sauce.

Serves
Serves 4

Related Recipes
Lemon Dill Sauce

Lemon Dill Sauce

Ingredients
  • 1 teaspoon Chef Paul Prudhomme's Poultry Magic
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dill weed
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 cup apple juice, divided
  • 1 1/2 cups chicken stock, divided
  • 2 cups julienned onions
  • 1/2 cup ReaLemon lemon juice from concentrate, divided
  • 2 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce
  • 2 (1-gram) packets artificial sweetener

Preparation
    1. Combine first three ingredients in bowl. Dissolve cornstarch in 1/4 cup apple juice.
    2. In nonstick skillet over high heat, combine 1/2 cup stock, onions and seasoning-herb mix. Stir and cook until all liquid evaporates, about 3 to 4 minutes. Stir in 1/4 cup lemon juice from concentrate, scrape bottom of skillet to clear it, and cook until liquid evaporates, about 3 to 4 minutes.
    3. Add 1/2 cup apple juice, clear bottom and sides of skillet, and cook until about half of liquid evaporates, about 2 to 3 minutes. Stir in remaining 1 cup stock, 1/4 cup lemon juice from concentrate, 1/4 cup apple juice and 2 tablespoons pepper sauce. Bring to boil, whisk in cornstarch-apple juice mixture and return to boil. Lower heat to medium and cook until sauce is thickened, about 3 to 4 minutes. Turn off heat and whisk in artificial sweetener.

Serves
Makes 2 1/2 cups

SOURCE: Chef Paul Prudhomme's Magic Seasoning BlendsĀ®
The Catfish Institute
RealemonĀ®


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