Made this tonight and we really enjoyed it!! Thumbs up!
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.
10 Reviews for Catfish Amandine
Really a great recipe, we used the sauce as a topping for pasta and the lemon flavor was amazing!
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!
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!
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