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Lemon-Chili Catfish
Guiding Stars
Servings:
4 (365 g) as an appetizerPrep Time:
20 minutesCook Time:
15 minutes
Ingredients
Citrus and spice is a powerful combination with the tender texture of fresh catfish. The heat is cut perfectly by the mild sweetness of asparagus. Serve with a side of brown rice for a complete meal.
2 pounds asparagus, trimmed, cut into 1-inch pieces and steamed
2 tablespoons chili powder
1 tablespoon garlic, minced
1/4 teaspoon salt
1 pound catfish fillets
2 tablespoons olive oil
3 tablespoons fresh lemon juice
Directions
1. Combine chili powder, garlic and salt on a plate. Dredge fillets in the spice mixture to coat. Reserve and remaining spice mixture.
2. Heat oil in a large nonstick skillet. Add the fish and cook until just opaque in the center, turning after 3-4 minutes.
3. Plate the fish. Add lemon juice, reserved spices and asparagus to the pan until asparagus is warmed and coated.
Nutrition
| Nutritional Facts | |
| Servings | 4 (365 g) |
| Base Nutrients | |
| Calories | 257 kcal (13%) |
| Calories from Fat | 130 kcal (0%) |
| Total Fat | 14 g (22%) |
| Saturated Fat | 3 g (13%) |
| Cholesterol | 62 mg (21%) |
| Sodium | 373 mg (16%) |
| Total Carbohydrates | 12 g (4%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 23 g (38%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 18 mg (20%) |
| Minerals | |
| Calcium | 81 mg (6%) |
| Iron | 6 mg (33%) |
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