1 cup packed flat-leaf parsley leaves (Substitute some of the parsley with cilantro, if you wish.)
1 tablespoon fresh lime juice
Instructions
Pat catfish dry and season it all over with salt and pepper.
Heat 1/2 tablespoon of the oil in a large skillet over medium-high
heat. Arrange two fillets in the skillet and cook, flipping once, until
cooked through and golden brown, about 5 minutes. Transfer to a
plate and keep warm. Wipe skillet clean and repeat process with
1/2 tablespoon oil and remaining fillets.
Return skillet to heat; add tomatoes and cook, tossing gently, until
hot throughout, about 1 minute.
Transfer to a large bowl, toss with parsley, lime juice, remaining
1/2 tablespoon oil, salt and pepper. Spoon salad over catfish and
serve.
Originally Submitted
5/13/2009
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