Catfish with Parsley Sauce Recipe

5 1 1
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Catfish with Parsley Sauce Recipe

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5 1 1
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 10 min.

Ingredients

  • SAUCE:
  • 2 cups tightly packed fresh parsley leaves
  • 1/2 cup olive oil
  • 1/2 cup chopped pecans
  • 1 garlic clove, minced
  • 1/2 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter or margarine, cut into pieces
  • FILLETS:
  • 1 cup all-purpose flour
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 6 catfish fillets (6 to 8 ounces each)
  • 1 to 2 tablespoons vegetable oil
  • 1 to 2 tablespoons butter or margarine

Directions

In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate. Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary. Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Catfish with Parsley Sauce in Taste of Home October/November 1994, p41

Nutritional Facts

1 each: 491 calories, 41g fat (11g saturated fat), 44mg cholesterol, 742mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 15g protein.

  • SAUCE:
  • 2 cups tightly packed fresh parsley leaves
  • 1/2 cup olive oil
  • 1/2 cup chopped pecans
  • 1 garlic clove, minced
  • 1/2 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter or margarine, cut into pieces
  • FILLETS:
  • 1 cup all-purpose flour
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 6 catfish fillets (6 to 8 ounces each)
  • 1 to 2 tablespoons vegetable oil
  • 1 to 2 tablespoons butter or margarine
  1. In a food processor or blender, process parsley until coarsely chopped. Add remaining sauce ingredients; process until smooth. Refrigerate. Combine the flour, cayenne pepper and salt in a bowl. Dredge each fillet; shake off excess. In a skillet, heat 1 tablespoons each of oil and butter. Fry fillets for 4-5 minutes or until golden brown. Turn fillets; add remaining oil and butter if necessary. Divide the sauce and spread evenly on the cooked side of each fillet. Cover and cook for 5 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Catfish with Parsley Sauce in Taste of Home October/November 1994, p41

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LullaCry User ID: 5985037 10722
Reviewed May. 14, 2011

"Wonderful, wonderful recipe. My husband loves fish dishes. I'm always trying new things to make his meals better. He loves this dish."

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