Catifhs Amadine - 10g Carbs, 1g Fiber
From Eating Well Magazine
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart
Healthy | Diabetes Appropriate
Here, catfish is garnished with a garlic-almond sauce that is
very simple to make, but tastes like it was prepared in a fine
restaurant. Tilapia fillets can be used in place of the catfish,
if desired.
Make it a meal: Enjoy with steamed green beans and whole-wheat
egg noodles tossed in parsley and butter.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 Tbsp plus 1 1/2 tsp extra-virgin olive oil, divided
1 Tbsp butter
1/4 cup sliced almonds
3 cloves garlic, thinly sliced
1/2 cup low-fat milk
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp cayenne pepper
1 pound catfish, divided into 4 portions
2 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1. Heat 1 tablespoon oil and butter in a small saucepan over
medium heat. Add almonds and garlic and cook until both are
just beginning to brown, 1 to 3 minutes. Set aside.
2. Combine milk and egg in a shallow dish. In another shallow
dish, combine flour, salt and cayenne. Dip fish in the milk
mixture, then in the flour mixture; shake off any excess
flour. (Discard any of the leftover mixtures.)
3. Heat the remaining 1 1/2 teaspoons oil in a large nonstick
skillet over medium heat. Add fish and cook until lightly browned
and opaque in the center, 4 to 6 minutes per side.
4. Return the pan with the garlic-almond sauce to the stove over
medium heat. Add lemon juice and heat through, 1 to 2 minutes.
Pour the sauce over the fish, sprinkle with parsley and serve.
Nutrition per Serving:
338 Calories, 21g Fat (5g Sat, 11g Mono), 117mg Cholesterol,
10g Carbs, 25g Protein, 1g Fiber, 353mg Sodium, 455mg Potassium
Nutrition bonus: Selenium (33% daily value), Vitamin E (20% dv)
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 lean meat, 2 1/2 fat
USER COMMENTS:
Awesome !!! - Anonymous, Dallas, TX
We were dying to try this recipe and made it with fresh bass
caught that day. It was soooooooo good! We used the leftover
fish the next day in flour tortillas with tomato, avocado,
cheese and sprouts for the best fish tacos ever. I will be
making this over and over again! - Anonymous, Tulsa, OK
This quick and easy fish recipe along with asparagus amandine
and rice pilaf is as good a meal as you might order from a
top-notch seafood restaurant. My husband and I love fish
and this is one recipe we will be keeping on our menu.
Wouldn’t change a thing. - Monica, West Bridgewater, MA
Got this receipe in the Drs office. I am not a fan of catfish,
but my husband loves it. It is a keeper.- Anonymous, Williamsport, PA
Yum! So easy and delicious. - Deeni, Boston, MA
July 24th, 2007 at 11:55 am
Okay… time to take a break when it comes out
that scrambled…
The recipe is:
Catfish Amandine !!!
Take care,
Gloria
Catifhs Amadine - 10g Carbs, 1g Fiber
From Eating Well Magazine
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart
Healthy | Diabetes Appropriate
Here, catfish is garnished with a garlic-almond sauce that is
very simple to make, but tastes like it was prepared in a fine
restaurant. Tilapia fillets can be used in place of the catfish,
if desired.
Make it a meal: Enjoy with steamed green beans and whole-wheat
egg noodles tossed in parsley and butter.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 Tbsp plus 1 1/2 tsp extra-virgin olive oil, divided
1 Tbsp butter
1/4 cup sliced almonds
3 cloves garlic, thinly sliced
1/2 cup low-fat milk
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp cayenne pepper
1 pound catfish, divided into 4 portions
2 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1. Heat 1 tablespoon oil and butter in a small saucepan over
medium heat. Add almonds and garlic and cook until both are
just beginning to brown, 1 to 3 minutes. Set aside.
2. Combine milk and egg in a shallow dish. In another shallow
dish, combine flour, salt and cayenne. Dip fish in the milk
mixture, then in the flour mixture; shake off any excess
flour. (Discard any of the leftover mixtures.)
3. Heat the remaining 1 1/2 teaspoons oil in a large nonstick
skillet over medium heat. Add fish and cook until lightly browned
and opaque in the center, 4 to 6 minutes per side.
4. Return the pan with the garlic-almond sauce to the stove over
medium heat. Add lemon juice and heat through, 1 to 2 minutes.
Pour the sauce over the fish, sprinkle with parsley and serve.
Nutrition per Serving:
338 Calories, 21g Fat (5g Sat, 11g Mono), 117mg Cholesterol,
10g Carbs, 25g Protein, 1g Fiber, 353mg Sodium, 455mg Potassium
Nutrition bonus: Selenium (33% daily value), Vitamin E (20% dv)
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 lean meat, 2 1/2 fat