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By MommyMakes on July 19, 2005
By PaulaG on September 28, 2005
By breezermom on February 21, 2009
"This recipe is by Jim Shirley, the chef at "Fish House" in Pensacola, FL. It was prepared at the cooking demonstration during the Seafood Festival in 2007. Everyone that got a taste loved it, and at the festival this year (2008), people were still talking about it. He used redfish, but you could also use any nice firm white fish, such as..."
Ingredients: fish fillets, fig preserves...
Prep Time: 10 mins
Total Time: 42 mins
By NcMysteryShopper on September 6, 2005
"Catfish fillets are sauced with a lemony pecan brown butter and served with grits and greens for a wonderfully satisfying & quick down-home Southern meal. Quick, Soft, Sexy Grits #133161 are a perfect accompaniment to this catfish. Use a mix of greens for the vegetable dish, selecting your favorites such as kale, collards, escarole, mustard, Swiss..."
Prep Time: 8 mins
Total Time: 21 mins
By Dib's on July 7, 2008
By Sherrybeth on June 22, 2007
By woodland hues on May 4, 2007
"Unusual combination of sweet sauce with fish fillets. Use your preferred white fish, mine is bass fillets. This dish goes well with couscous. Adapted from Complete Canadian Diabetes Cookbook. Choices given are 2 Carbohydrates, 3 Meat & Alternatives per serving."
Prep Time: 15 mins
Total Time: 35 mins
By breezermom on November 17, 2013
"Although the original recipe calls for catfish, I've found you can use any firm, white fish in this recipe. Originally posted by Cynthia Holliday in Be Our Guest cookbook, but I've changed it a bit. The 2 hour soaking time is not included in prep or cook time."
Prep Time: 10 mins
Total Time: 45 mins