Thursday, April 4, 2013

Catfish "Amandine"

Since it's now finally spring lets try some of the favs on the lighter side.This recipe I got from Eating Well. A healthier extra-virgin olive oil is added with tad bit of butter for flavor instead of the  usual amount that is normally used in the making the classic almondine sauce. The result is a delicately flavored filet with only a third of the calories, fat, etc of the classic version.of pan-fried catfish fillets.   (makes 4 servings)

    1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, divided
    1 tablespoon butter
    1/4 cup sliced almonds 
    3 cloves garlic, thinly sliced
    1/2 cup low-fat milk
    1 large egg, lightly beaten
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon cayenne pepper
    1 pound catfish, cut into 4  
    2 tablespoons lemon juice
    1 tablespoon chopped fresh parsley

    Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
    Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)
    Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
  *  Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.
and along
  * you might choose to add a pinch or more cayenne pepper with the lemon juice in the final step as well also a 1/2 tsp of Thyme that would bump up the flavor.

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