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Catfish Amandine

January/February 2007

Your rating: None Average: 4.1 (76 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

12 Reviews for Catfish Amandine

07/06/2015
Anonymous
Tastiest Seafood Dish I've Ever Made!

This by far was the best dish I ever made. I added 1tbsp of cayenne and extra lemon in the sauce and over the fish. This is a must-try and probably can be used with other fish too.

Tasty, quick, easy, pretty
Catfish Amondin
Comments
07/06/2015
Anonymous
Tastiest Seafood Dish I've Ever Made!

This by far was the best dish I ever made. I added 1tbsp of cayenne and extra lemon in the sauce and over the fish. This is a must-try and probably can be used with other fish too.

Tasty, quick, easy, pretty
Catfish Amondin
Comments
09/06/2013
Anonymous
Loved it!

Made this tonight and we really enjoyed it!! Thumbs up!

Comments
07/11/2013
Anonymous
Even better than it looks!

Really a great recipe, we used the sauce as a topping for pasta and the lemon flavor was amazing!

Easy, fast, perfect for the whole family.
Comments
05/31/2012
Anonymous

This is absolutely delicious! Like one reviewer mentioned, I added some thyme with the lemon juice at the end. Superb! There was so much flavor, and it even looked fancy on the plate, like a restaurant entree. With a little fresh lime juice, you get some extra flavor punch! Mmmm!

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