KATHERINE
NELSON
PALMDALE,
CALIFORNIA
I got the idea for
this recipe from my
brother-in-law,
Brett, a fabulous
“experimental”
cook. Even the
pickiest of eaters
will crave more of
this dish, so you
might want to
double the recipe!
cajun catfish
with fruit salsa
6 catfish fillets ( 6 ounces each)
3 tablespoons butter, melted
2 tablespoons Cajun seasoning
SALSA:
2 medium navel oranges, peeled,
sectioned and diced
1 cup diced cantaloupe
1⁄ 2 cup diced honeydew
2 tablespoons lime juice
[ 1] Brush both sides of fillets with butter;
sprinkle with Cajun seasoning. Place on a
broiler pan; broil 6 in. from the heat for 8-10
minutes or until fish flakes easily with a fork.
[ 2] For salsa, in a small bowl, combine the
remaining ingredients. Serve with fish. Yield:
6 servings.
herbed
orange roughy
SUE KROENING
MATTOON, ILLINOIS
This simple treatment complements the mild flavor
of fresh fish and makes a memorable meal.
2 tablespoons lemon juice
1 tablespoon butter, melted
1⁄ 2 teaspoon dried thyme
1⁄ 2 teaspoon grated lemon peel
1⁄ 4 teaspoon salt
1⁄ 4 teaspoon paprika
1⁄ 8 teaspoon garlic powder
4 orange rough, red snapper,
catfish or trout fillets
( 6 ounces each)
Combine the first seven ingredients; dip fillets. Grill, covered, over hot heat for 10 minutes or until fish flakes easily with a fork.
Yield: 4 servings.
HUNTING & FISHING COOKBOOK
CAJUN CATFISH WITH FRUIT SALSA
