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Shallot Crusted Catfish Recipe

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This recipe for Shallot Crusted Catfish, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Monday, August 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tablespoons olive oil
4 large shallots, minced
3 tablespoons butter
1 cup dried bread crumbs
1 tablespoons minced parsley
2 teaspoons dried leaf thyme
2 teaspoons fresh lime juice
salt and pepper
4 - 6 to 8 oz. catfish (or tilapia) fillets

Directions:
Directions:
Preheat oven to 400. Butter baking pan. In a skilllet, heat oil, add shallots and cook over medium heat until soft but not brown. About 5 minutes. Transfer to bowl. Cool. In same skillet melt butter and add bread crumbs, stirring until crisp and golden, about 5 minutes. Add crumbs to shallots, along with parsley, thyme, lime juice, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Salt and pepper both sides of fish. Put on buttered baking sheet. Spread crumb thickly on top of each fish fillet. Bake 18 to 20 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with steamed new potatoes and glazed carrots.

 

 

 

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