Caribbean Style Catfish Recipe #61651
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.
45 min | 15 min prep
SERVES 4
- 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
- Preheat oven to 400 degrees F.
- Melt margarine in skillet.
- Add green pepper and 2 tbsp onion.
- Saute until onion is transparent.
- Add almonds, (OPTIONAL) bread crumbs, oregano, one tbsp lime juice, coriander (or parsley), and salt.
- Mix well.
- Spoon filling down centre of each catfish fillet.
- Roll up and secure with toothpicks.
- In shallow baking pan, combine remaining 2 tbsp onion, water, garlic, bay leaf, red pepper and remaining 3 tbsp lime juice.
- Place catfish in pan.
- Bake in pre-heated oven for 30-35 minutes, basting occasionally until catfish flakes easily.
- Remove catfish to serving platter.
- Granish platter with strips of lime peel.
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5 stars