Catfish Almondine

s'kat's Note:

Posted by request, from the Catfish Institute!

• Total Time: 11 mins
• Prep Time: 4 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 1 ½ lbs catfish fillets
• ¼ cup slivered almond
• 1 teaspoon grated lemon, zest of
• 2 teaspoons lemon juice

For garnish

• parsley sprig
• lemon wedges or lemon slice

Directions:

1. Melt 1 tablespoon of the butter in a large skillet over medium heat.
2. Add catfish fillets and cook for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.
3. Transfer to a serving platter and keep warm.
4. In the same skillet, melt remaining 1 tablespoon butter.
5. Add almonds, lemon zest and lemon juice and saute for 1 minute.
6. Pour sauce over fillets and garnish with parsley and lemon.

Reviews

[Bergy]

Light subtle flavor from the lemon and a nice crunch from the almonds. I used Chilean Sea Bass (I know they are becoming an endangered species but I had therm in the freezer). dusted them lightly with flour and cut back on the butter. Enjoyed by all Thanks s'kat

[SageChef]

The adults thought the Catfish Almondine was o.k., but a bit greasy. The children would only take a "No Thank you" bite. We might try with a different nut.

[Judy from Hawaii]

We enjoyed the Catfish Amondine with my Bisquik Cornbread & Country Lady's Pan Roasted Asparagus with some julienned sweet peppers added in. It was quite a feast. When I make this next time, I will use more lemon, as I like things quite lemon-y. Thanks, s'kat, good meal!