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1
In a medium skillet, saute the onion and garlic in olive oil over medium heat.
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2
Remove the skillet from the heat and let cool briefly.
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3
In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl.
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4
Stir the mixture together until thoroughly combined.
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5
If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin.
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6
Generously spread the bread crumb mixture on top of each fillet.
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7
Roll the fillets up, securing with a toothpick if desired.
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8
Heat a medium or large skillet over medium heat.
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9
Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute.
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10
Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
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11
A viewer, who may not be a professional cook, provided this recipe.
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12
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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13
4 tablespoons butter
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14
1 lemon, juiced
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15
2 cloves garlic, minced
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16
6 ounces dark wheat beer
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17
1 cup chicken stock
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18
Salt and freshly ground pepper
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19
Combine all ingredients in a non-reactive saucepan.
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20
Cover the pan and cook over medium heat until the sauce is reduced by half.
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21
Drizzle the sauce over the Stuffed Catfish.
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22
10 to 12 asparagus spears, trimmed
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23
Vegetable oil, for sauteing
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24
Salt and freshly ground pepper
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25
Coat the asparagus spears with vegetable oil, salt, and pepper.
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26
Heat a medium skillet over medium-high heat.
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27
Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
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28
2 sweet potatoes, scrubbed
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29
Vegetable oil, for grilling
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30
Salt and freshly ground black pepper
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31
Slice the sweet potatoes lengthwise.
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32
Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan.
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33
Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy.
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34
Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through.
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35
Season, to taste, with salt and pepper.
