Cat Fish Fillet


  • 8 ounces catfish fillets
  • 2 ounces white wine
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon corn oil
  • 1 tomato diced
  • 2 green onions chopped
  • 1/4 cup yellow bell pepper diced
  • 1 clove garlic crushed
  • 4 ounces tomato juice
  • 1 teaspoon cornstarch
  • 1 lemon quartered

    Modo de fazer:

    • Marinate fish in white wine and lemon juice 15 minutes then remove fish and set aside.
    • Heat oil over medium high heat then add tomatoes, onions, bell pepper and garlic then sauté 5 minutes.
    • Add tomato juice and bring to a low simmer stirring constantly.
    • Add cornstarch and stir until mixture begins to thicken.
    • In separate sauté pan place marinated fish and cover with hot sauce then return to heat and simmer 10 minutes longer.
    • Garnish with lemon wedge.

Baked Basa Fillets in Garlic and Butter


2 fillet slabs of basa fish (mine was 1.4 lb in total), or any white fish of your preference
3 tbsp butter, melted
1/4 tsp salt
1/8 tsp fresh ground pepper
2 tbsp chopped garlic
1/2 a lemon, cut in 1/2
a handful of cilantro, roughly chopped, for garnish

1. Preheat oven to 400°F.

2. In a baking dish, mix the butter, garlic, salt and pepper. Place the fish fillets into the mixture, and then turn them so both sides are coated. Cover the dish with aluminum foil.

3. Bake for 10 minutes, then take out of the oven and turn off the heat. Squeeze the lemon, a quarter lemon for each fillet. Sprinkle with cilantro and cover again with aluminum foil. Place back in the oven for another 5-10 minutes, until the meat becomes flaky and the thinner edges begin to have some color. You will notice that you might end up with a lot of juice in the pan. That’s fine. You can either toss it, or spoon a little over the fillets to be served.

4. Slice and serve with rice.