Sautéed Catfish with Parsley and Tomato Salad
Serves 4
Time 15 min
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.
Ingredients
- 4 (5- to 6-ounce) catfish fillets
- 1/2 teaspoon fine sea salt, divided
- 1 1/2 extra-virgin olive oil, divided
- 2 cups grape or cherry tomatoes, halved
- 1 cup packed flat-leaf parsley leaves
- 1 tablespoon lime juice
- 1/4 teaspoon ground black pepper, divided
Method
Pat catfish dry and season it all over with half the 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 carbohydrates (1g dietary fiber, 2g sugar), 27g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 (5- to 6-ounce) catfish fillets
- 1/2 teaspoon fine sea salt, divided
- 1 1/2 extra-virgin olive oil, divided
- 2 cups grape or cherry tomatoes, halved
- 1 cup packed flat-leaf parsley leaves
- 1 tablespoon lime juice
- 1/4 teaspoon ground black pepper, divided