Recipe by Hey Jude
Sounds fussy but it's actually a quick and easy after work dinner for two people. I've only done this with the catfish but I imagine any other firm-fleshed fish would work as well. I found this in the Chicago Tribune 'Dinner Tonight' column.
Top Review by Mrs.Jack
I took inspiration from this recipe-simply, my pasta and catfish were dressed w/ a splash of evoo, lime juice, and cilantro. The flavor was refreshing and vibrant. I grilled my catfish on cedar planks and topped w/ the sauce from Recipe #116506. I also served grilled asparagus, Recipe #170025 and Recipe #244998. What a wonderful meal! Thank you so much for a great recipe inspiration!
- 1⁄2 lb spaghetti
- 4 tablespoons butter, softened
- 1 tablespoon minced fresh cilantro, plus
- 2 sprigs cilantro
- lime, juice and zest of
- 1⁄2 teaspoon salt
- fresh ground pepper
- 2 catfish fillets
- 2 tablespoons toasted ground pecans
Directions See How It's Made
- Cook pasta according to package directions.
- While it is cooking, combine butter, minced cilantro, lime zest and juice, salt and pepper to taste in a small bowl.
- Heat broiler to high; place catfish in roasting pan; brush half of the butter-cilantro mixture over catfish.
- Broil until fish is browned, flaky and cooked through, about 6 minutes; set aside and keep warm.
- Drain pasta, reserving 1/2 cup cooking liquid; toss pasta with remaining butter-cilantro mixture, reserved liquid and 1 tablespoon of the pecans.
- Arrange pasta on a platter; top with fish, garnish with remaining nuts and cilantro sprigs.
- *Totoast pecans: place in a dry skillet over medium-low heat; cook, stirring occasionally, until golden brown, 1-2 minutes- watch carefully to avoid burning.