Catfish Amandine

From EatingWell: January/February 2007

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!! "

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8 Reviews for Catfish Amandine

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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01/16/2011

jnevins

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!

Pros: Easy, tasty, relatively fast to prepare.

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11/23/2010

natthebratster

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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08/23/2010

sweetr20

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.

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