Catfish with Lemon/Butter Sauce Recipe

5 4 5
Catfish with Lemon/Butter Sauce Recipe
Catfish with Lemon/Butter Sauce Recipe photo by Taste of Home
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Catfish with Lemon/Butter Sauce Recipe

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5 4 5
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
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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

4 ounce-weight: 379 calories, 26g fat (13g saturated fat), 90mg cholesterol, 668mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 19g protein.

  • 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
  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

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Reviews forCatfish with Lemon/Butter Sauce

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habenaroman User ID: 7905288 269806
Reviewed Jul. 22, 2017

"Very good."

MY REVIEW
lolohiser User ID: 5362556 237015
Reviewed Nov. 9, 2015

"yuum!!"

MY REVIEW
Not_Spacy User ID: 6034953 224533
Reviewed Apr. 9, 2015

"The family really took to this. I made it exactly per the recipe, but any kind of fish that would hold together when cooked, like shellfish would be great, too. It comes alive with the Parmesan cheese, so don't skimp on this ingredient."

MY REVIEW
ejshellabarger User ID: 3870843 548
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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