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Catfish with Lemon/Butter Sauce

 Catfish with Lemon/Butter Sauce
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
6-8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Catfish with Lemon/Butter Sauce (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.