GARLIC LIME CATFISH
I found this recipe many years ago, although it was based on boneless, skinless chicken breasts. However, we're fish lovers and the catfish seemed a natural replacement for the chicken. We like to serve this with some sort of beans -- black or white. The sauce has a little bit of piquancy, and something mild, like beans, balances the flavors. Depending how much you cook down the sauce, there is enough for up to two more fillets.
Provided by OliveLover
Categories Catfish
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Mix first 7 ingredients in a small bowl. (I mix 4 times the amount and keep it in a shaker bottle). Sprinkle liberally on fillets. Take a piece of waxed paper or plastic wrap and press the seasoning into both sides of the fish.
- Dredge the fish in the flour, shaking off excess flour.
- Heat oil in large nonstick skillet on medium high heat. Wait until oil shimmers in the pan, then place the catfish into the oil. You should hear the sound of frying. Set a timer 4 minutes.
- After 4 minutes, flip the fillets, possibly using 2 spatulas, and cook for another 2 minutes.
- Take the fillets out putting them on a plate. Set aside.
- Add the crushed garlic and vegetable stock to the skillet. Scrape up any brown bits. Add the butter in small pieces, stirring until each piece has melted, before adding the next. Add the lime juice and continue to cook down until the sauce reduces and thickens to your likeness. Remove the garlic (or not).
- Return the fish, and any accumulated juices back to the pan. Do not cover the top of the fish with sauce. When fish flakes easily, remove from pan and serve.
Nutrition Facts : Calories 480.6, Fat 34.8, SaturatedFat 11.3, Cholesterol 118, Sodium 1424.2, Carbohydrate 16, Fiber 1.5, Sugar 0.8, Protein 26.5
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