Steamed catfish fillets.

[flamin lib]

Lightly salt both sides. Place thin slices of lemon - I mean really thin slices, as in how good are your knife skills? - and fresh herbs of choice (tarragon, Mexican marigold, parsley or chervil) on each fillet. Roll them tightly starting at the tail end, secure with toothpicks and steam them on a rack until done, 15 minutes or so. I serve them standing vertically surrounded by vegetables or rice for a nice presentation.

Pretty good stuff!

[yellerpup]

1. I bet that is pretty and I love the idea of a vertical

presentation. I have a Thai recipe for steamed fish filets that are colored/seasoned with tumeric as well. I might give that a go. Thanks for the inspiration! :hi:

[grasswire]

2. Alton Brown says farmed catfish is good eats.

And I trust his research. Do catfish have scales?

[flamin lib]

3. No, they have a skin that is removed before you buy them as part of

the cleaning process. I guess if you adhere to the Old Testament teachings it's like shrimp . . .

[old mark]

4. Catfish are very non-fishy tasting, have no scales and are really pretty

inexpensive compared to some other fish filets. They are also great pan fried after being coated in cornmeal, with a few herbs and pepper, or baked with lemon and wine.

I used to catch them in a local river, but get them from the supermarket now...

mark