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Catfish Amandine

January/February 2007

Your rating: None Average: 4.1 (62 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

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!

Comments
01/16/2011
Great w/ tilapia!

My family loved this recipe, although I substituted tilapia for the catfish. Tilapia is the "go to" mild fish in my house, so it's what I had on hand, and the recipe worked beautifully without any changes.

I will be making this regularly! Love the extra crunch (and protein) from the almonds! Can't recommend it highly enough!

Easy, tasty, relatively fast to prepare.
Comments
11/22/2010

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!!

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