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Barbecue Roasted Salmon

(Cooking Light, May, 2001)

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Healthful Info:

Salmon is a great source of healthy omega-3

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On April 7, 2008, 8:11 am lowmaint said:

We try to eat salmon three times a week and this recipe is definitely one of our new favorites! I normally tweak the recipe a bit but followed this one exactly and it turned out wonderful. Very simple and quick. My 28 y/o son who "tolerates" fish actually admitted that he really liked it! I served it on top of a bed of baby spinach which was sauteed with garlic, onion, lemon zest and lemon juice. Good dish for company!


On July 8, 2007, 10:10 pm pam said:

This is one of my favorite salmon recipes.


Basil Shrimp with Feta and Orzo

(Cooking Light, March, 2000)

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A good source of iron

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On October 19, 2007, 4:17 pm pam said:

This dish is always a hit! I’ve served it for weeknight meals, dinner with friends and more elegant dinner parties because it is really easy to prepare and tastes great. Use the best quality Feta cheese you can find for optimal flavor. You don’t have to buy foil cooking bags to make this. Simply use a sheet of aluminum foil that is long enough to cover twice the length of your baking sheet. Assemble the items and fold the aluminum foil to seal and make your own backing bag. For a formal meal transfer the complete dish to an elegant bowl and sprinkle with fresh thinly sliced basil. Serve with crunchy bread and you’re all set.


Bayou Catfish Fillets

(Cooking Light, May, 2004)

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BBQ Planked Salmon

(Food & Wine, June, 2005)

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Beer-Battered Catfish On Vinegar Slaw

(Bon Appétit, December, 2001)

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Blackened Catfish

(Cooking Light, January, 2001)

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Broiled Salmon Over Parmesan Grits

(Cooking Light, June, 2000)

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Buffalo-Style Catfish Strips with Ranch Dressing

(Cooking Light, September, 2002)

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Cajun Catfish

(Cooking Light, June, 1995)

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Cajun Pecan-Crusted Catfish

(EatingWell, February/March, 2005)

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the ’80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.
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Cajun Shrimp and Catfish

(Cooking Light, January, 2004)

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Cajun Shrimp-and-Corn Bisque

(Cooking Light, January, 1998)

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On August 9, 2007, 8:06 pm pam said:

Great winter time main course meal.


Cajun-Spiced Catfish Kebabs

(Cooking Light, August, 2001)

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Catfish Amandine

(EatingWell, January/February, 2007)

Here, catfish is garnished with a garlic-almond sauce that is very simple to make, but tastes like it was prepared in a fine restaurant. Tilapia fillets can be used in place of the catfish, if desired. Make it a meal: Enjoy with steamed green beans and whole-wheat egg noodles tossed in parsley and butter.
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Catfish Fajitas

(Cooking Light, January, 2007)

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Catfish Fillets With Egyptian Tahini Sauce

(Gourmet, August, 1999)

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Catfish In Spicy Tomato Sauce

(Gourmet, January, 2005)

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Catfish Po'boy with Hoisin-Peanut Sauce

(Cooking Light, July, 2002)

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Catfish Po'Boys

(Cooking Light, October, 2002)

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Catfish Sandwiches with Creole Mayonnaise

(Cooking Light, October, 2007)

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Catfish Simmered in Caramel Sauce

(Into the Vietnamese Kitchen by Andrea Nguyen, 2006)

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Catfish Tacos with Tomato and Avocado Salsa

(Bon Appétit, April, 2003)

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Catfish with Dill Sauce

(Cooking Light, March, 2003)

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Catfish With Green Olives

(Gourmet, November, 2003)

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Catfish with Herbed Lemon Cream

(Bon Appétit, August, 2001)

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