Catfish With Croutons And Nuts
- Total Time
- 12 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3tablespoons canola or sunflower oil
- 1piece of French bread (about 2 ounces), cut into ½-inch croutons (1½ cups)
- ½cup walnut pieces (or another variety of nut)
- 2tablespoons unsalted butter
- 2tablespoons virgin olive oil
- 6catfish fillets (6 to 8 ounces each), with skin removed and some white fatty tissue cut off
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 4cloves garlic, peeled, crushed and chopped fine (about 1 tablespoon)
- ¼cup chopped chives or parsley
- 4tablespoons water
- Red-wine vinegar (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
408 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 32 grams protein; 465 milligrams sodium
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 byPreparation
- 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 1½ 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.
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