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Catfish Amandine

January/February 2007

Your rating: None Average: 4.1 (65 votes)

Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic “amandine” sauce for pan-fried catfish fillets. The results are delicately flavored and have only a third of the calories, fat and sodium of a classic version.



READER'S COMMENT:
"Awesome dish-like the other reviewer I added more cayenne pepper and along with the lemon juice in the final step I added 1/2 tsp of Thyme-Wow!! "
Catfish Amandine

10 Reviews for Catfish Amandine

08/23/2010

I've made this several times now and am finally getting around to posting a review... I'm not a big fan of catfish, so I substitute tilapia in its place with great results. The almonds pair so well with the garlic, lemon and butter. Also, we enjoy spicy food so I double up on the cayenne pepper mixed in with the flour. When you sprinkle the fresh parsley on top, it gives it a fabulous presentation to go along with the "fabulousness" of the flavor! Even my husband loves this dish and he is a picky seafood eater.

Comments
05/13/2010
Anonymous

I Love catfish Amamdine. I am sure the ones I have had are not low in calories. I will try this one for sure. Thank You Amberlan

Comments
03/29/2010
Anonymous

I made this easy dish for a Friday during Lent. I loved it. I couldn't believe the explosion of flavor that I received after taking each individual bite. It was so simple to make and very few ingredients were needed to make it. It tasted like a dish out of a restaurant. I will definitely making it again.

Comments
12/29/2009
Anonymous

Agreed! This is simple and delicious, and even our 2 year old loves it!

Comments
11/23/2009

We love this dish! We make it with tilapia rather than catfish and it is soooo delicious. It's regularly on our supper table.

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