Rocky Mountain Recipes 7-20-09
4 Catfish fillets
1/2 t. Pepper
Sauce:
2 Garlic cloves, minced
1 Tbsp. Flour
1-1/4 c. Evaporated milk
1 Tbsp. Dijon or Honey mustard
2 t. Lemon rind, finely shredded
1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)
Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.
Lisa Kalmbach • Papillion, Neb.
4 Catfish fillets
1/2 t. Pepper
Sauce:
2 Garlic cloves, minced
1 Tbsp. Flour
1-1/4 c. Evaporated milk
1 Tbsp. Dijon or Honey mustard
2 t. Lemon rind, finely shredded
1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)
Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.
Lisa Kalmbach • Papillion, Neb.
4 Catfish fillets
1/2 t. Pepper
Sauce:
2 Garlic cloves, minced
1 Tbsp. Flour
1-1/4 c. Evaporated milk
1 Tbsp. Dijon or Honey mustard
2 t. Lemon rind, finely shredded
1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)
Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.
Lisa Kalmbach • Papillion, Neb.
4 Catfish fillets
1/2 t. Pepper
Sauce:
2 Garlic cloves, minced
1 Tbsp. Flour
1-1/4 c. Evaporated milk
1 Tbsp. Dijon or Honey mustard
2 t. Lemon rind, finely shredded
1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)
Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.
Lisa Kalmbach • Papillion, Neb.
4 Catfish fillets
1/2 t. Pepper
Sauce:
2 Garlic cloves, minced
1 Tbsp. Flour
1-1/4 c. Evaporated milk
1 Tbsp. Dijon or Honey mustard
2 t. Lemon rind, finely shredded
1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)
Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.
Lisa Kalmbach • Papillion, Neb.
4 Catfish fillets
1/2 t. Pepper
Sauce:
2 Garlic cloves, minced
1 Tbsp. Flour
1-1/4 c. Evaporated milk
1 Tbsp. Dijon or Honey mustard
2 t. Lemon rind, finely shredded
1 t. Fresh herbs, chopped (basil, thyme, dill, parsley)
Rinse fish and pat dry with paper towels. Sprinkle with pepper on both sides. Grill fish, uncovered over medium hot coals for 5 minutes on each side or until it flakes easily. Cook garlic for 2 minutes on medium heat. Stir in flour then add evaporated milk; stir well with whisk. Add mustard and lemon peel. Cook and stir until thickened. Stir in fresh herbs and serve with fish.
Lisa Kalmbach • Papillion, Neb.