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Catfish with Savory Strawberry Sauce Recipe
Catfish with Savory Strawberry Sauce Recipe photo by Taste of Home

Catfish with Savory Strawberry Sauce Recipe

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From Arlington, Virginia, Heather Sapp writes, “Friends and family will love the delicate balance between spicy and sweet in this entree. Serve it with red beans and rice to complete the Cajun theme.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 catfish fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon hot pepper sauce
  • 1/4 cup strawberry spreadable fruit
  • 2 tablespoons red wine vinegar
  • 1 tablespoon seafood cocktail sauce
  • 3/4 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon grated horseradish
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1 tablespoon olive oil

Nutritional Facts

1 fillet with 2 tablespoons sauce equals 350 calories, 17 g fat (4 g saturated fat), 80 mg cholesterol, 309 mg sodium, 21 g carbohydrate, 1 g fiber, 28 g protein.

Directions

  1. Sprinkle catfish with salt, pepper and hot pepper sauce; set aside. In a small saucepan, combine the spreadable fruit, vinegar, seafood sauce, soy sauce, horseradish and garlic. Cook over low heat until heated through, stirring occasionally.
  2. Meanwhile, in a large resealable plastic bag, combine flour and cornmeal. Add catfish, one fillet at a time, and shake to coat. In a large nonstick skillet, cook fillets in oil over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with strawberry sauce. Yield: 4 servings.
Originally published as Catfish with Savory Strawberry Sauce in Light & Tasty June/July 2007, p56

Nutritional Facts

1 fillet with 2 tablespoons sauce equals 350 calories, 17 g fat (4 g saturated fat), 80 mg cholesterol, 309 mg sodium, 21 g carbohydrate, 1 g fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 19, 2012

Delicious and simple. I altered the ratio quite a bit in the sauce to make it a little more on the sweet side.

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