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Catfish With Croutons And Nuts
- Total Time
- 12 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons canola or sunflower oil
- 1piece of French bread (about 2 ounces), cut into Ā½-inch croutons (1Ā½ cups)
- Ā½cup 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
- Ā½teaspoon salt
- Ā½teaspoon freshly ground black pepper
- 4cloves garlic, peeled, crushed and chopped fine (about 1 tablespoon)
- Ā¼cup chopped chives or parsley
- 4tablespoons water
- Red-wine vinegar (optional)
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 1Ā½ 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
Cooking Notes
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