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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.

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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  • 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