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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (336g) Recipe makes 4 servings The following items or measurements are not included below: low-fat margarine |
||
| Calories 281 | ||
| Calories from Fat 116 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.9g | 19% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 332mg | 13% | |
| Potassium 566mg | 16% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.8g | ||
| Protein 26.9g | 53% | |
Caribbean Style Catfish
By: TOOLBELT DIVA
May 7, 2003
Caution: This recipe includes Almonds; anyone with a nut intolerance should eliminate this product entirely from the recipe. Farm-raised catfish is reported to be naturally low in overall fat and high in protein. Suggested serving with a plain green salad, (olive oil and balsamic vinegar dressing); steamed corn on the cob. A lovely, thick-meat fish, enjoyed frequently by our household. A recipe brochure by DELTA PRIDE, picked up at the supermarket, added to my files and referenced frequently for quick cooking meals.
SERVES 4
Ingredients
- 4 catfish fillets
- 2 tablespoons low-fat margarine
- 1/4 cup green pepper, chopped
- 4 tablespoons onions, chopped
- 1/4 cup chopped almonds (optional)
- 1/2 cup fresh breadcrumb
- 1/4 teaspoon oregano
- 4 tablespoons fresh lime juice
- 1 tablespoon coriander or parsley (chopped)
- 1/4 teaspoon salt
- 2 cups water
- 2 cloves garlic, crushed
- 1 bay leaf
- 1 teaspoon red pepper flakes
- lime peel
Directions
1
Preheat oven to 400 degrees F.2
Melt margarine in skillet.3
Add green pepper and 2 tbsp onion.4
Saute until onion is transparent.5
Add almonds, (OPTIONAL) bread crumbs, oregano, one tbsp lime juice, coriander (or parsley), and salt.6
Mix well.7
Spoon filling down centre of each catfish fillet.8
Roll up and secure with toothpicks.9
In shallow baking pan, combine remaining 2 tbsp onion, water, garlic, bay leaf, red pepper and remaining 3 tbsp lime juice.10
Place catfish in pan.11
Bake in pre-heated oven for 30-35 minutes, basting occasionally until catfish flakes easily.12
Remove catfish to serving platter.13
Granish platter with strips of lime peel.
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- Course > Main Dish
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- Main Ingredient > Seafood > Fish > Freshwater > Catfish
- Main Ingredient > Vegetables > Greens > Lettuces
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern
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- Preparation > Time to Make > < 60 mins
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- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Occasion > Brunch
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: caward7470
On Nov 2, 2006
Did not care for this one much and think it may be because I have never poached fish and wasn't accustomed to it - also, I'm not a big fan of catfish. Stuffing was very good and seasonings were interesting!
From: Thorsten
On Aug 28, 2006
Wonderful, just wonderful. Beside an european type of catfish I have used a white flesh fish called Pangasius (it has a wonderful nutty flavor). This recipe is so easy to make and to roll it up makes it a beeauty. But the best, it will keep all flavours in the fish roll ups, great. Instead of red pepper flakes I used fresh chilis to give it a very spicy touch. It works well. I love this flavourful carribean styled fish dishes. And this one is fantastic. If you make it for guests I would suggest to use different firm fleshed fish types. Thanks for sharing this wonderful recipe.
From: Sherrybeth
On Aug 22, 2006
Toolie darlin', this recipe is to die for. DH bought 15lbs. of catfish filets and I pulled this recipe out this morning and told him to make me some for lunch.... WOWOWOW !!! Thanks for the great recipe. The combination of flavors was outstanding! THANK YOU FOR SHARING!
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