One of the things, perhaps the most important thing, I try to do in this column is to save you some money on your meat bill.
Two of the best fish (and certainly two of the best fish buys) found in the supermarket meat case are farm-raised catfish and farm-raised rainbow trout. Both are excellent products that are finding growing acceptance with consumers all over the country.
The catfish recipe a winner in last year's 10th annual National Farm-Raised Catfish Cooking Contest. The rainbow trout recipe is a winner around our house.
MARINATED FARM-RAISED CATFISH WITH MUSTARD SAUCE
2 cups dry white wine
3 tablespoons lemon juice
12 black peppercorns, crushed
6 shallots, chopped
4 cloves garlic, crushed with 1 tablespoon salt
2 1/2 tablespoons olive oil
1/2 teaspoon hot pepper sauce
2 pounds catfish fillets
Combine wine, lemon juice, peppercorns, shallots, garlic, olive oil and hot pepper sauce. Place fish in shallow dish. Pour marinade over fish and let stand in refrigerator 2 to 3 hours. Remove fish from marinade, reserving marinade for sauce.
Place fish on well-greased baking sheet. Bake fish at 350 degrees 14 to 15 minutes or until fish flakes easily when tested with fork. Transfer to serving platter and spoon Mustard Sauce over fish. Garnish with lemon slices, parsley sprigs and grapes. Makes 6 servings.
1 1/2 cups dry red wine
1 cup sliced onion
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
Combine wine, onion and reserved marinade in 2 1/2-quart saucepan. Bring mixture to boil and let boil until reduced by half. Strain mixture into smaller saucepan and whisk in mustard and Worcestershire. Continue cooking, whisking constantly, until sauce is slightly thick and coats whisk.
RAINBOW TROUT WITH MUSHROOM-HERB STUFFING
2 teaspoons salt
6 small rainbow trout, cleaned
4 cups (1/2-inch) soft bread cubes
2/3 cup butter or margarine
1 cup sliced mushrooms
2/3 cup sliced green onions
1/4 cup chopped parsley
2 tablespoons chopped pimiento
4 teaspoons lemon juice
1/2 teaspoon marjoram
Sprinkle 1 1/2 teaspoons salt evenly over inside and outside of fish. Saute bread cubes in 1/2 cup butter until lightly browned, stirring frequently. Add mushrooms and onions. Cook until mushrooms are tender. Stir in remaining salt, parsley, pimiento, lemon juice and marjoram. Toss lightly. Stuff fish with mixture. Arrange fish in single layer in well-greased baking pan. Brush with remaining melted butter. Bake at 350 degrees 25 to 30 minutes or until fish flakes easily when tested with fork. Makes 6 servings.