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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's a great meal. Light and filling at the same time. Can be serve with a side of salad and some freshly made lemonade. It's refreshing and enjoyable. Deliciossso!!! Ingredients:
2 1/2 tablespoons extra virgin olive oil, divided |
1 tablespoon butter |
1/4 cup sliced almonds |
3 garlic cloves, thinly sliced |
1/2 cup low-fat milk |
1 large egg, lightly beaten |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1 lb catfish, cut into 4 portions |
2 tablespoons lemon juice |
1 tablespoon chopped fresh parsley |
Directions:
1. Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just begining to brown, 1-3 minutes, set aside. Combine milk and egg in a shallow dish. In another shallow dish, combine flour , salt and cayenne. Dip fish in the milk mixture, then in the flour mixture, shake off andy excess flour. (Discard any leftover mixtures.) Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4-6 minutes per side. Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1-2 minutes. Pour the sauce over the fish and sprinkle with parsley.
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