Best Steamed Lemon Catfish With Vegetables And Rice Recipes

LEMONY FISH OVER VEGETABLES AND RICE

Lemony Fish over Vegetables and Rice image

You're minutes away from a lemony, light and refreshing meal in a skillet.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (6.2 ounces) fried rice (rice and vermicelli mix with almonds and Oriental seasonings)
2 tablespoons margarine or butter
2 cups water
1/2 teaspoon grated lemon peel
1 bag (1 pound) frozen corn, broccoli and red peppers
1 pound mild-flavored fish fillets, about 1/2 inch thick
1/2 teaspoon lemon-pepper seasoning
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Steps:

In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg

LEMONY STEAMED FISH

Lemony Steamed Fish image

Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Provided by DHERDEBU

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

6 (6 ounce) halibut fillets
1 tablespoon dried dill weed
1 tablespoon onion powder
2 teaspoons dried parsley
¼ teaspoon paprika
1 pinch seasoned salt, or more to taste
1 pinch lemon pepper
1 pinch garlic powder
2 tablespoons lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cut 6 foil squares large enough for each fillet.
Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g

STEAMED LEMON CATFISH WITH VEGETABLES AND RICE

Steamed Lemon Catfish With Vegetables and Rice image

Everyone laughs at me because I think hospital food is good. Well, it's good if it's hot and it really depends on what it is. This is one of my favorite things the hospital fixes. I was surprised in the best way the first time I was served this. It was deeelish! Thanks to my dietitian, I can make this at home. Evidentially, she does too because the recipe was already scaled down for me!

Provided by Redneck Epicurean

Categories Catfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 1/3 ounce) box uncle ben's oriental fried rice
2 tablespoons butter
2 cups water
1 (16 ounce) package frozen stir fry vegetables
1 lb catfish fillet, thawed if frozen (about 1/2 inch thick)
1/2 teaspoon lemon-pepper seasoning
1 tablespoon lemon juice
2 tablespoons fresh parsley or 1 teaspoon dried parsley

Steps:

In a large skillet, melt the butter and saute the rice until golden brown. Stir in the water and seasoning packet, heat until boiling. Cover, reduce the heat, and simmer 10 minutes.
Add the frozen vegetables and heat till boiling, stirring occasionally.
Place the fish fillets on top of the veggie-rice mixture. Sprinkle with the lemon-pepper seasoning, lemon juice, and parsley.
Reduce the heat and cover; let steam about 10 minutes or until the fish flakes when forked and the vegetables are tender.

Nutrition Facts : Calories 205.4, Fat 14.4, SaturatedFat 5.7, Cholesterol 68.5, Sodium 104.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 17.7

OVEN-BAKED LEMON CATFISH

Oven-Baked Lemon Catfish image

You can use about 1 tablespoon fresh dill in place of the dried if desired. I add in about 3 tablespoons grated Parmesan cheese to the breadcrumb mixture but that is optional. This is also good with other meaty fish fillets too! Double the recipe for more than 4 fillets.

Provided by Kittencalrecipezazz

Categories Catfish

Time 35m

Yield 4 fillets

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/4 cup buttermilk
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1/2 teaspoon dried dill (or to taste)
2 -4 teaspoons fresh minced garlic (or to taste)
4 large catfish fillets
1 1/2 tablespoons seasoning salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (can use more)
1 1/4 cups dry breadcrumbs (use fine breadcrumbs)

Steps:

Set oven to 425 degrees.
Line a baking sheet with foil then spray foil with nonstick cooking spray.
In a bowl mix the fine dry breadcrumbs with seasoned salt black pepper and cayenne.
In a bowl combine the mayo, buttermilk, lemon rind, lemon juice, dill and garlic until well combined.
Brush the fillets on both sides with the mayo mixture.
Coat evenly with the breadcrumb mixture.
Place the fillets into prepared baking sheet.
Sprinkle with more seasoned salt and black pepper if desired.
Bake for about 20-22 minutes or until the fish flakes with a fork.

Nutrition Facts : Calories 487.2, Fat 23.1, SaturatedFat 4.4, Cholesterol 113.2, Sodium 659.7, Carbohydrate 33.7, Fiber 1.8, Sugar 5, Protein 34.5