Home » Recipes » Sautéed Catfish with Parsley and Tomato Salad
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
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.
Per Serving:220 calories (90 from fat), 10g total fat, 2g saturated fat, 90mg cholesterol, 370mg sodium, 4g carbohydrates, (1 g dietary fiber, 2g sugar), 27g protein.