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Real Twist on All-American Fish Makes
Grill-Time
Magic
Creamy Bronzed Catfish Dip,
Seasoned Corn on the Cob,
Cool Down Cranberry Lemonade,
Magic Grilled Catfish and
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.
Creamy Bronzed Catfish Dip
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
Sprinkle each side of fillets with 1 teaspoon seasoning. Drizzle
1 teaspoon olive oil over one side of each fillet.
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.
Chop catfish into 1/2-inch pieces and set aside.
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.
Serve with your favorite crackers, or if you are watching
carbohydrates, try this dip with celery sticks.
Makes about 3 cups
Seasoned Corn on the Cob
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
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.
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.
Unwrap, brush again with butter mixture and serve.
Serves 4
Cool Down Cranberry Lemonade
2 cups water
2 cups sugar
2 cups ReaLemon lemon juice from concentrate
4 cups cranberry juice cocktail
Fresh mint sprigs
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.
Combine sugar syrup, lemon juice from concentrate and cranberry
juice cocktail. Stir well.
Serve in tall glasses over ice.
As a festive touch, garnish with fresh mint sprigs.
Makes 2 quarts
Magic Grilled Catfish
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)
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.
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.
Serve with Lemon Dill Sauce.
Serves 4
Lemon Dill Sauce
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
Combine first three ingredients in bowl. Dissolve cornstarch in
1/4 cup apple juice.
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.
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.
Makes 2 1/2 cups
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.
For more Catfish recipes visit www.catfishinstitute.com.
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.
SOURCE: The Catfish Institute
Chef Paul Prudhomme's Magic Seasoning Blends®
ReaLemon®
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