Catfish with Lemon/Butter Sauce

Total Time Prep/Total Time: 25 min.

Yield 8 servings

I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. —Rita Futral, Ocean Spring, Mississippi

Ingredients

3/4 cup butter
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
1/2 cup chicken broth or dry white wine
2 tablespoons lemon juice
1/4 to 1/3 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds catfish fillets, cut into bite-size pieces
16 ounces spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
Lemon slices or wedges, optional
Additional parsley, optional

Directions

In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.

Nutrition Facts

4 ounce-weight: 379 calories, 26g fat (13g saturated fat), 90mg cholesterol, 668mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 19g protein.

I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. —Rita Futral, Ocean Spring, Mississippi

Recipe Creator