Fast Dish Catfish
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
catfish fillets
|
* |
| 1 | tablespoon |
butter
melted |
|
| 2 | tablespoons |
lemon juice
divided |
|
| 1 | teaspoon |
dill weed
divided |
|
| ½ | teaspoon |
salt
|
|
| 1 | small |
zucchini
cut into strips |
|
| 1 | each |
carrots
cut in strips |
|
| 1 | tablespoon |
mayonnaise
|
|
| 1 | package |
rice pilaf
cooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
catfish fillets
|
* |
| 15 | ml |
butter
melted |
|
| 3E+1 | ml |
lemon juice
divided |
|
| 5 | ml |
dill weed
divided |
|
| 2.5 | ml |
salt
|
|
| 1 | small |
zucchini
cut into strips |
|
| 1 | each |
carrots
cut in strips |
|
| 15 | ml |
mayonnaise
|
|
| 1 | package |
rice pilaf
cooked |
* |
Directions
Brush catfish with butter and sprinkle with 1 tablespoon lemon juice, ½ teaspoon dill weed, and salt.
Broil fillets 8 to 10 minutes or until fish flakes easily with fork.
Stir zucchini, carrot, mayonnaise, remaining 1 tablespoon lemon juice, and remaining ½ teaspoon dill weed into hot rice.
Cover and let stand 5 minutes. Serve vegetable rice with broiled catfish.
