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
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
Serving Size
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.