Meanwhile, in a large kettle, cook chopped onion, chopped celery, and crushed garlic cloves in butter until tender. Stir in flour. Add chicken broth, salt, curry powder, and pepper. Bring to a boil. Add diced catfish. Return to a boil, reduce the heat, cover, and simmer for 15 minutes, or until the fish flakes easily. Stir in the cooked wild rice mix, half and half, sherry, and red pepper flakes. Heat through. Serving Size: 6

Catfish Pasta Primavera

1 package 12-oz. Fettuccine
1/4 cup butter
1/2 red bell pepper, seeded and julienned
1/2 yellow bell pepper, seeded and julienned
1/2 green bell pepper, seeded and julienned
4 ounces trimmed sugar peas
6 green onions, trimmed and chopped
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound 1-inch cubed catfish
1 tomato, chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed

Cook fettuccine according to the package directions; drain. While fettuccine cooks, heat a large skillet over medium heat. Melt butter and sauté bell peppers, peas and green onions until tender-crisp, about 4 minutes. Remove vegetables from the skillet and set aside. Add chicken broth, salt and pepper to the skillet; bring to a boil and add catfish. Return to a boil, reduce heat and simmer, uncovered, for 3 minutes, or until catfish flakes easily when tested with a fork. Add tomato and reserved vegetables. Place the cooked fettuccine in a large serving bowl. Add the catfish mixture, tossing gently to coat. Garnish with Parmesan and dill weed and serve warm. Serving Size: 4

Grilled Catfish Fillets

1 1/2 pounds catfish fillets
3 tablespoons Worcestershire Sauce
2 tablespoons lemon juice
1 clove garlic, crushed
1/2 teaspoon paprika
1/8 teaspoon ground black pepper

Place catfish in a shallow baking dish; set aside. Combine Worcestershire sauce, lemon juice, garlic, paprika and pepper in large bowl; mix well. Pour over catfish and marinate in refrigerator for 2 hours. Preheat grill or broiler. Transfer catfish to large sheet of heavy aluminum foil. Fold up sides to form a rim; pour marinade over the catfish. Grill or broil in foil for about 5 minutes or until catfish flakes when tested with fork at the thickest part. Serving Size: 4

Smoky Broiled Catfish

3 tablespoons soy sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder
2 teaspoons smoke flavoring
1 vegetable cooking spray
1 pound catfish

In a small bowl, combine soy sauce, lemon juice, garlic powder, and smoke flavoring. Preheat a broiler pan for 5 minutes then coat with vegetable cooking spray. Place catfish filets on the broiler pan. Brush with the soy sauce mixture. Broil 3" from the heat for 4 to 6 minutes, basting occasionally, or until the catfish flakes easily.

Serving Size: 4

Tabasco Chipotle Grilling Sauce

1/4 cup Tabasco Chipotle pepper sauce
2 tablespoons ketchup
3 tablespoons orange juice
2 tablespoons melted butter
1 teaspoon kosher salt
1/2 teaspoon toasted ground cumin

Crispy Baked Catfish....r garlic salt
   1/pced-fat French salad dressing
 catfish filets, cut into 4 pieces

Heat oven to 450°. Spray broiler pan rack with nonstick cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on fish fillets, coating all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork

Barbecued Catfish Recipe

• 2 pounds catfish fillets, cut in serving-size pieces
• 1 tablespoon packed dark brown sugar
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoon Worcestershire sauce
• 1/4 cup cider vinegar
• 1/4 cup tomato ketchup
• 1/4 cup canola oil
• cooking spray

Arrange the catfish fillets in a shallow, nonmetallic baking dish. In a bowl, mix the next eight ingredients with a whisk. Add the oil and whisk into an emulsion. Spread the sauce over the catfish fillets and let stand refrigerated for about 15 minutes. Turn the catfish fillets, spread the sauce and let stand refrigerated for another 15 minutes. Liberally spray the rungs of hinged wire grills with cooking spray. Arrange the catfish fillets in the grills, brush sauce onto them, and cook four to five inches from the coals for six minutes with the grill cover down. Baste with more sauce, turn, and cook for an additional six minutes. If your grill doesn't have a cover, use aluminum-foil tent, or cook for eight or more minutes on each side or long enough to cook catfish until it flakes with a fork. Remove fish to a platter and serve it at once.

Instructions:
For Sauce In a two quart heavy sauce pan, melt butter over medium high heat.
Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately three to five minutes.
Add tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally.
Add sugar, thyme, basil, green onions and parsley.
Continue to cook ten additional minutes and season to taste using salt and pepper.
Remove from heat and set aside.
For Cooking Preheat oven to 375 degrees F.
Place catfish fillets in an ovenproof casserole dish large enough to hold the four fillets.
Sprinkle the shrimp evenly over the top of the fillets.
Spoon the Creole sauce generously until fish and shrimp are well covered.
Place covered baking dish in oven and cook approximately thirty minutes or until fish is done.
Heat rice under hot tap water and place an equal amount in the center of each serving plate.
Serve catfish Creole on top of white rice and garnish with chopped parsley.
This dish may also be served over pasta.