BoboBonobo wrote:
> jmcquown wrote:
>> kilikini wrote:
>>> "Gareth" > wrote in message
>>> ...
>>>> I never liked the taste of fish when I was younger, but I think it
>>>> is time I tried it again. What type of fish would you recommend I
>>>> start with?
>>>>
>>>> Thanks for any suggestions.
>>>>
>>>> Gareth.
>>>>
>>>
>>> I'd try something mild, cheap and readily available, like tilapia.
>>> It's not fishy, it's flakey, and you could bread it and fry it,
>>> sautee it, do a chowder, fish taco.............whatever. It's
>>> really
>>> a versatile fish.
>>>
>>> kili
>>
>> Tilapia or catfish fillets, definitely. It's mild tasting, flakey
>> and tends to take well to olive oil or butter and dried spices.
>> Doesn't take long at all to broil, pan-fry or grill and is very mild
>> tasting.
>
> Catfish? Ewww. You turn him off of fish forever.
>>
>> Jill
>
> --Bryan

To each his own. I love catfish. It's very mild tasting. Takes well to a
sauce, too.

Catfish Acadian
(replicated after a recipe from Bayou Bar & Grill, Memphis, TN)
2 lb. catfish fillets
seasoned flour
olive oil
butter
diced onions and garlic or shallots
diced bell pepper
diced celery
1/2 c. crawfish tail meat
4 large shrimp, chopped
whole cream
salt & cayenne pepper
Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil
until lightly browned and tender. Plate and hold in a warm oven.

In another pan, saute the onion and garlic (or shallots) with the bell
pepper and celery in butter until tender. Add the crawfish tail meat and
shrimp and saute until just pink. Stir in some cream; season with salt and a
little cayenne pepper. Pour this over the catfish and serve.

Serves 4

Jill