Catfish with Lemon/Butter Sauce Recipe
Catfish with Lemon/Butter Sauce Recipe photo by Taste of Home

Catfish with Lemon/Butter Sauce Recipe

Publisher Photo
I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. —Rita Futral, Ocean Spring, Mississippi
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings

Ingredients

  • 3/4 cup butter
  • 8 ounces fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1/2 cup chicken broth or dry white wine
  • 2 tablespoons lemon juice
  • 1/4 to 1/3 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds catfish fillets, cut into bite-size pieces
  • 16 ounces spaghetti, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • Lemon slices or wedges, optional
  • Additional parsley, optional

Nutritional Facts

1 serving (4 ounces) equals 379 calories, 26 g fat (13 g saturated fat), 90 mg cholesterol, 668 mg sodium, 18 g carbohydrate, 1 g fiber, 19 g protein.

Directions

  1. In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired. Yield: 6-8 servings.
Originally published as Catfish with Lemon/Butter Sauce in Taste of Home June/July 1993, p33

Nutritional Facts

1 serving (4 ounces) equals 379 calories, 26 g fat (13 g saturated fat), 90 mg cholesterol, 668 mg sodium, 18 g carbohydrate, 1 g fiber, 19 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Catfish with Lemon/Butter Sauce

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   (2)
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MY REVIEW
Reviewed Dec. 8, 2010

I was a bit nervous trying this recipe as I haven't had success with many fish dishes in the past. I was very much surprised with how tasty this dish is; felt like I was at Red Lobster! I used frozen tilapia filets that I had on hand instead of the catfish. A "keeper".

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