Catfish With Croutons And Nuts
Published February 25, 1992
- Total Time
- 12 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons canola or sunflower oil
1 piece of French bread (about 2 ounces), cut into ½-inch croutons (1 ½ cups)
½ cup walnut pieces (or another variety of nut)
2 tablespoons unsalted butter
2 tablespoons virgin olive oil
6 catfish fillets (6 to 8 ounces each), with skin removed and some white fatty tissue cut off
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 cloves garlic, peeled, crushed and chopped fine (about 1 tablespoon)
¼ cup chopped chives or parsley
4 tablespoons water
Red-wine vinegar (optional)
Nutritional analysis per serving (6 servings)
7 grams carbs; 119 milligrams cholesterol; 408 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 27 grams fat; 465 milligrams sodium; 32 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the canola oil in a large skillet. When hot, add the croutons and nuts and saute them for about 4 minutes, until nicely browned on all sides. Transfer to a plate.
- Step 2
In same skillet, heat butter and olive oil. Sprinkle fish fillets on both sides with salt and pepper, and place them in one layer in the skillet. Saute 1 ½ minutes on each side until the fish is just cooked in center.
- Step 3
Arrange catfish on a platter or divide it among individual plates. Add garlic and chives to the drippings in the skillet and cook about 15 seconds. Then, add the water to the skillet and stir to dissolve all the solidified bits in the bottom of the pan.
- Step 4
To serve, pour the resulting pan sauce over the fish, spoon on the croutons and nuts, and serve immediately, sprinkling the fish, if desired, with a little red-wine vinegar.
Private Notes