3 Reviews

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

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Bergy April 16, 2002

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.

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SageChef April 23, 2005

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!

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Judy from Hawaii June 27, 2004
Catfish Almondine