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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Blackened Catfish with Easy Tartar Sauce and Rice
Yield: Makes 4 servings
Ingredients:
Easy Tartar Sauce (recipe)
4
(4-ounce) catfish fillets
2
teaspoons lemon juice
Nonstick garlic-flavored cooking spray
2
teaspoons blackened or Cajun seasoning blend
1
cup hot cooked rice
Preparation:
1.
Prepare Easy Tartar Sauce.
2.
Rinse catfish and pat dry with paper towel. Sprinkle with lemon juice; coat with cooking spray. Sprinkle with seasoning blend; coat again with cooking spray.
3.
Heat large nonstick skillet over medium-high heat until hot. Add 2 fillets to skillet seasoned side down. Cook 3 minutes per side. Reduce heat to medium and cook 3 minutes more or until fish begins to flake when tested with a fork. Remove fillets from skillet; keep warm. Repeat with remaining fillets. Serve with tartar sauce and rice.
Nutritional Information:
| Serving Size: 1 fillet with 1 tablespoon tartar sauce and 1/4 cup cooked rice | |
| Fiber | 1 g |
| Carbohydrate | 33 g |
| Cholesterol | 54 mg |
| Saturated Fat | 2 g |
| Total Fat | 8 g |
| Calories from Fat | 26 % |
| Calories | 290 |
| Protein | 19 g |
| Sodium | 344 mg |
Dietary Exchange:
| Fat | 1 |
| Meat | 2 |
| Starch | 2 |
This recipe appears in:
Southern
