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Rubs: Fish |
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| 6 (6-8 ounce) catfish fillets |
| 4 teaspoons EMERIL'S FISH RUB |
| ¾ teaspoon salt |
| ½ teaspoon ground white pepper |
| 1 tablespoon minced garlic |
| 1 ½ teaspoons chopped fresh thyme |
| ¼ cup extra virgin olive oil |
| 1 Juice of lemon |
| Chopped Parsley for garnish |
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Preheat the oven to the broil setting and adjust the oven rack to about 4 inches from the broiler unit. Season the catfish fillets on both sides with the Fish Rub, salt and the white pepper. Place on an aluminum foil lined baking sheet. In a small bowl, combine the garlic, olive oil and thyme; stir to blend. Use a small spoon to dab the garlic and oil mixture evenly over the catfish, being sure to coat each piece of fish evenly. Drizzle the lemon juice over the fish and place under the broiler to cook. Broil for 3 minutes, rotate the pan in the broiler, then cook for another 3 minutes. Remove from the oven and serve immediately garnished with chopped parsley. Makes 6 entrée servings |
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| 1 pound medium shrimp, peeled and deveined |
| 2 ½ tablespoons EMERIL'S FISH RUB |
| 1 ½ tablespoons olive oil |
| 1 ½ tablespoons melted butter |
| 1 tablespoon lemon juice |
| 2 teaspoons minced garlic |
| ¾ teaspoon minced fresh thyme |
| ¾ teaspoon minced fresh rosemary |
| Zest of half a lemon |
| ¼ teaspoon salt |
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Preheat a broiler to high. Combine all ingredients in a large bowl and toss to thoroughly combine. Transfer to a shallow casserole or gratin dish so that the shrimp just fit in one even layer. Broil 4 to 6 inches from the heat source until shrimp are lightly golden and just cooked through, 5 to 7 minutes. Serve immediately over cooked pasta, steamed white rice, or creamy grits. Makes 2 to 4 servings |
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| 1 ½ pounds catfish fillets, sliced on the diagonal into 1-inch strips |
| ½ cup buttermilk |
| 2 tablespoons EMERIL'S DIJON MUSTARD |
| 2 tablespoons EMERIL'S FISH RUB |
| 1 teaspoon EMERIL'S ORIGINAL ESSENCE |
| 1 tablespoon minced garlic |
| 2 teaspoons red hot sauce |
| 1 cup flour |
| 2/3 cup cornmeal |
| ¼ teaspoon salt |
| Vegetable oil for frying |
| Favorite tartar sauce for serving, optional |
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Place the catfish in a nonreactive bowl. In a second bowl, whisk together the buttermilk, mustard, 1 tablespoon of the Fish Rub, Essence, garlic, and hot sauce and pour over the fish. Stir to thoroughly coat, cover with plastic wrap and refrigerate for 1 hour. Preheat a large saucepan with 4 inches of oil to 350 degrees F. Remove the fish from the refrigerator. Combine the flour, cornmeal, remaining tablespoon of Fish Rub and salt in a resealable plastic food storage bag and shake to blend. Using a fork, remove the fish fingers, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the seasoned cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish. Fry the fish, in batches if necessary and turning to promote even browning, until golden brown, crispy and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving hot with your favorite tartar sauce. Makes 4 servings |
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