Catfish With Croutons And Nuts Recipe

Name: Catfish With Croutons And Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola or sunflower oil; 1 piece of French bread (about 2 ounces), cut into 1/2-inch croutons (1 1/2 cups); 1/2 cup walnut pieces (or another variety of nut); 2 tablespoons unsalted butter; 2 tablespoons virgin olive oil; 6 catfish fillets (6 to 8 ounces each), with skin removed and some white fatty tissue cut off; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 cloves garlic, peeled, crushed and chopped fine (about 1 tablespoon); 1/4 cup chopped chives or parsley; 4 tablespoons water; Red-wine vinegar (optional)

Servings: persons

3 tablespoons canola or sunflower oil
1 piece of French bread (about 2 ounces), cut into 1/2-inch croutons (1 1/2 cups)
1/2 cup walnut pieces (or another variety of nut)
2 tablespoons unsalted butter
2 tablespoons virgin olive oil
6 catfish fillets (6 to 8 ounces each), with skin removed and some white fatty tissue cut off
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled, crushed and chopped fine (about 1 tablespoon)
1/4 cup chopped chives or parsley
4 tablespoons water
Red-wine vinegar (optional)

1
Heat the canola oil in a large skillet.
2
When hot, add the croutons and nuts and saute them for about 4 minutes, until nicely browned on all sides.
3
Transfer to a plate.
4
In same skillet, heat butter and olive oil.
5
Sprinkle fish fillets on both sides with salt and pepper, and place them in one layer in the skillet.
6
Saute 1 1/2 minutes on each side until the fish is just cooked in center.
7
Arrange catfish on a platter or divide it among individual plates.
8
Add garlic and chives to the drippings in the skillet and cook about 15 seconds.
9
Then, add the water to the skillet and stir to dissolve all the solidified bits in the bottom of the pan.
10
To serve, pour the resulting pan sauce over the fish, spoon on the croutons and nuts, and serve immediately, sprinkling the fish, if desired, with a little red-wine vinegar.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons canola or sunflower oil, 1 piece of French bread (about 2 ounces), cut into 1/2-inch croutons (1 1/2 cups), 1/2 cup walnut pieces (or another variety of nut), 2 tablespoons unsalted butter, and more.

Yes, Catfish With Croutons And Nuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish With Croutons And Nuts

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