A plate of five cooked fish fillets topped with green sauce, placed on a white and yellow plate. There is a bowl of additional green sauce in the background on a blue tablecloth.

Tasty summer seafood selections

By Paula Dream (AKA Kale Haygood)

Howdy, STAR readers! I don’t know about you, but Paula is sweating her support hose off in this steamy summer heat.

Paula has been in the fish mood lately. So, here are a couple of my favorite recipes that you will find easy to prepare, plus a substitute recipe for the traditional hush puppies usually served with fish. Try it! You will like it. 

And thanks again for supporting our advertisers, who help make this publication possible and pay my salary.

CURRIED TILAPIA WITH CILANTRO SAUCE

2 teaspoons curry powder
2 teaspoons flour
4 6-ounce tilapia filets
1/4 cup olive oil
2 cups (packed) fresh cilantro
2/3 cup salsa verde
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons honey
Salt and pepper, to taste

In a bowl, mix curry and flour. Season fish with salt and pepper; coat in flour. Heat in skillet, over medium-high, cooking fish until opaque in center, approximately three minutes per side. Puree remaining ingredients for sauce.

CAJUN CATFISH WITH A CORN SAUTE

4 6-ounce catfish filets
2 tablespoons olive oil
1 tablespoons Cajun seasoning
Salt and pepper, to taste
3 cloves garlic, chopped
1 14-ounce bag frozen corn, thawed1
10-ounce can diced tomatoes with chilies, drained
2 tablespoons sour cream
1/4 cup fresh cilantro, chopped
1 lemon, quartered

On a foil-lined baking sheet, brush fish with one tablespoon of the olive oil. Season with salt and pepper and sprinkle with Cajun seasoning. Broil until flaky, about five minutes. In large skillet, cook garlic in remaining one tablespoon of oil over medium heat until fragrant, for about 30 seconds or so. Add corn, tomatoes, and sour cream, simmering 10 minutes. Stir in cilantro. Serve fish with corn mixture and lemon wedges.

CARROT FRITTERS

1 cup chopped red onion
1/2 cup self-rising flour
1/2 cup grated carrots
1 egg
3 jarred cherry peppers, drained and chopped
2 tablespoons cornmeal
Salt and pepper, to taste
1-1/4 cup sour cream
1/4 cup chopped fresh mint
4 cups vegetable oil

In a bowl, mix first six ingredients with 1/4 cup of sour cream; season with salt and pepper. In large saucepan, heat oil to 360 degrees. Fry batter by the tablespoon about five minutes or until golden brown, turning once. In a processor, pulse remaining one cup of sour cream and mint.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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