Recipe:
Sautéed Catfish with Parsley and Tomato Salad
4 2
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.
Ingredients
4 (5- to 6-ounce) catfish fillets
Salt and ground black pepper to taste
1 1/2 tablespoons 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
Method
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.
Nutrition
Per serving: 220 calories (90 from fat), 10g total fat, 2g saturated fat, 90mg cholesterol, 370mg sodium, 4g total carbohydrate (1g dietary fiber, 2g sugar), 27g protein
http://wholefoodsmarket.com/recipes/2507
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. See our Terms of Service.
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