STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES
Steps:
- In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
- A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
- Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
- Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.
GRILLED STUFFED SWEET POTATOES
A sensational, simple side to prepare while you already have the grill going for your meat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Prick sweet potatoes several times with fork; place on paper towel in microwave. Microwave on High 8 to 10 minutes, turning potatoes over once halfway through cooking, just until potatoes are almost tender. Let stand 10 minutes.
- Heat gas or charcoal grill. Cut potatoes in half lengthwise. Scoop pulp into medium bowl, leaving a 1/4-inch layer in each half. Mash pulp well. Stir in 2 tablespoons butter, the marmalade and salt. Spoon mixture into potato shells.
- When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals; close grill or cover with tent of foil. Cook 8 to 10 minutes or until thoroughly heated. Top with butter before serving.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 18 g, TransFat 0 g
GRILLED STUFFED SWEET POTATOES
We took a perennial favorite--sweet potato pie--and mashed it together with a twice-baked potato to make an outrageously decadent side dish. The heat from the grill makes the marshmallows puff and turn golden, while the smokiness balances the sweetness.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.)
- Grill the sweet potatoes until cooked through but still holding their shape, about 50 minutes. Let cool until they can be handled, about 15 minutes.
- Meanwhile, put the butter in a small skillet over medium-high heat and cook, swirling often, until it melts and turns golden brown, about 4 minutes.
- Cut the potatoes in half and scoop the flesh into a large bowl; keep the skins intact. Add the brown butter, cream, sugar, vanilla and 1/2 teaspoon salt to the flesh and mash with a potato masher until smooth.
- Put the potato skins in a grill basket, spoon the filling back into the skins and top each with 2 marshmallows. Do not put the basket lid back on the grill basket. Put the grill basket on the grill, cover the grill and cook until the filling is hot and bubbling around the edges and the marshmallows are golden, about 10 minutes. Let cool about 5 minutes before serving.
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