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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 2 servings |
||
| Calories 353 | ||
| Calories from Fat 232 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.8g | 39% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 15.6g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 1250mg | 52% | |
| Potassium 628mg | 17% | |
| Total Carbohydrate 7.5g | 2% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 0.3g | ||
| Protein 26.1g | 52% | |
Sauteed Catfish in Garlic and Mushrooms
SERVES 2
Ingredients
- 2 catfish fillets
- 1 garlic clove
- 2 tablespoons olive oil
- 1/2 cup sliced mushrooms
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lemon
Directions
1
Prepare catfish fillets by squeezing lemon on the and the salt and the pepper,.2
preheat the skillet,.3
pour the minced garlic in the skillet and saute until slightly brown, then pour the mushrooms in also, then lay the fillets on the skillet and cook until slight brown also, pour the garlic and the mushrooms over and cover for about 5 minutes.4
serve and enjoy.
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Browse similar recipes by category
- Main Ingredient > Seafood > Fish > Freshwater > Catfish
- Main Ingredient > Seafood > Fish > Saltwater
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Oolala
On Dec 5, 2007
I would have given this a 4 but the DH and kids didn't go for it. I added some spice (Lowry's spicy seasoned salt) and the DH added more. He felt it needed something. You know what they say, "DIfferent strokes for different folks."
From: AuntWoofieWoof
On Oct 15, 2007
This is quite good!! I love fish and this was a very good combination of ingredients. I love garlic and mushrooms and garlic as well so I added more of them. This was very easy to make and did not take long at all. I will be making this again. Thanks for a great recipe. Made for PAC Fall '07.
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