Spicy Catfish Filets
Catfish filets with garlic, dill weed and lemon pepper
Ingredients
- 1 large Catfish Filet or 2 small ones
- 1 1/2 cups extra virgin olive oil devided 3/4 cup for the bowl 3/4 cup for the skillet
- 1 fresh lemon
- 1 Tbsp Lemon Pepper
- 1 Tbsp Paprika
- 1 Tbsp Dried Dill Weed
- 1 Tbso dried Basil
- 12-16 String Beans trimmed
- 1/2 small onion cut into thin strips
- 1 medium potato
Instructions
- In a bowl big enough to handle the filet(s) add the olive oil and squeeze in the juice from 1/2 of the lemon. Whisk it together. Lay the filet(s) in the bowl. Sprinkle the spices on the filet. Then turn the filet(s) over and spice up the other side. Let the filet(s) sit while you cut up the veggies. Tonight we went with potatoes, onions and string beans.
- Put two skillets on the stove at medium high and add a little more than just enough olive oil to cover the bottom. When they have heated up add the potatoes to their skillet. Turn them over after they brown on one side. Push the potatoes out to the side of the pan and add the string beans and onions.
- Lay the catfish in its skillet. We had a pretty big filet tonight so I split it down the middle after it firmed up a little. Stir the veggies together as they finish cooking. Turn the catfish over after about 2-3 minutes depending on how thick it is. It cooks pretty fast and when it gets opaque and firm. It is ready.
- Then serve up your Spicy Catfish Filets. With a wedge of lemon, some homemade bread and the beverage of your choice. Gammy likes Pinot Grigio sooo, YUP, that's what we had.
Nutrition
Serving: 1gCalories: 789kcalCarbohydrates: 24gProtein: 75gFat: 44gSaturated Fat: 8gCholesterol: 248mgSodium: 466mgPotassium: 2231mgFiber: 8gSugar: 2gVitamin A: 2048IUVitamin C: 17mgCalcium: 294mgIron: 13mg
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