Sautéed Catfish with Parsley and Tomato Salad

Sautéed Catfish with Parsley and Tomato Salad

Serves 4

Fresh parsley leaves, sweet cherry tomatoes and tart lime juice make a lively little salad for topping mild-flavored catfish. Substitute some of the parsley with cilantro, if you wish.

  • 4 (5- to 6-ounce) catfish fillets
  • Salt and ground black pepper to taste
  • 1 1/2 365 Everyday Value® Extra Virgin Olive Oil, divided
  • 2 cups grape or cherry tomatoes, halved
  • 1 cup packed flat-leaf parsley leaves
  • 1 tablespoon fresh lime juice
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Pat catfish dry and season it all over with salt and pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat. Arrange two fillets in the skillet and cook, flipping once, until cooked through and golden brown, about 5 minutes. Transfer to a plate and keep warm. Wipe skillet clean and repeat process with 1/2 tablespoon oil and remaining fillets.

Return skillet to heat; add tomatoes and cook, tossing gently, until hot throughout, about 1 minute. Transfer to a large bowl, toss with parsley, lime juice, remaining 1/2 tablespoon oil, salt and pepper. Spoon salad over catfish and serve.

Nutritional Info: 
Per Serving:220 calories (90 from fat), 10g total fat, 2g saturated fat, 90mg cholesterol, 370mg sodium, 4g carbohydrate (1g dietary fiber, 2g sugar), 27g protein

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