Pan-Seared Catfish Recipe


Nutrition

Cal/Serving: 1,025
Daily Value: 51%
Servings: 4

High-Fiber, Low-Carb
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat78g121%
Saturated14g72%
Trans0g0%
Carbs40g13%
Fiber14g55%
Sugars4g0%
Protein46g92%
Cholesterol126mg42%
Sodium713mg30%
Calcium314mg31%
Magnesium151mg38%
Potassium1783mg51%
Iron5mg26%
Zinc3mg21%
Vitamin A5551IU111%
Vitamin C32mg54%
Thiamin (B1)0mg31%
Riboflavin (B2)1mg38%
Niacin (B3)10mg49%
Vitamin B61mg41%
Folic Acid (B9)284µg71%
Vitamin B126µg104%
Vitamin D1µg0%
Vitamin E11mg55%
Vitamin K237µg296%
Fatty acids, total monounsaturated49g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

For the grilled avocado :

  • 2 large avocados, cut in half and pit removed
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the artichoke salad :

  • 4 artichoke hearts
  • 4 ounces romaine lettuce
  • 4 ounces spinach
  • 2 ounces sliced mushrooms
  • 2 ounces shredded Parmigiano-Reggiano
  • 2 teaspoons sliced Kalamata olives
  • 2 tablespoons basil chiffonade
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 teaspoon minced garlic
  • 4 tablespoons lime juice

For the catfish :

  • 4 large catfish fillets
  • 1 cup breadcrumbs
  • 1 teaspoon butter
  • 6 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

For the grilled avocado :

Mix the olive oil, salt, and pepper together and brush the avocado inside and out. Grill the avocado for about 2 minutes, skin side down. After a couple of minutes you will see a separation of the avocado flesh from the shell. At this point, turn it flesh side down for about 30 seconds to achieve grill marks. Chill and set aside.

For the artichoke salad :

In a small bowl, mix the olive oil, salt, pepper, garlic, and lime juice together. Combine with the artichokes, romaine, spinach, mushrooms, Kalamata olives, basil, and Parmigiano. 

For the catfish :

Poke a few holes in the thick side of the fillets with a sharp knife. Mix half of the olive oil with a pinch of salt and pepper and brush the fish on both sides. Lightly bread the fillets with breadcrumbs. 

Heat the rest of the olive oil and butter. Sauté the fish for about 4-5 minutes on each side until golden brown. Plate with artichoke salad and grilled chilled avocado.
 

Recipe Details

Servings: 4

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