New Orleans Catfish
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
catfish fillets
|
* |
| 1 | pinch |
black pepper
|
*
|
| 2 | tablespoons |
onions
grated |
|
| 6 | slices |
lemon
seeded |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
rice
cooked |
|
| ½ | teaspoon |
curry powder
|
|
| ¼ | cup |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
catfish fillets
|
* |
| 1 | pinch |
black pepper
|
*
|
| 3E+1 | ml |
onions
grated |
|
| 6 | slices |
lemon
seeded |
*
|
| 1 | x |
parsley leaves
chopped |
*
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
rice
cooked |
|
| 2.5 | ml |
curry powder
|
|
| 59 | ml |
butter
or margarine |
|
Directions
Thaw fish according to package directions.
Cut fish into serving-size portions; place in a well-greased 13x9x2 inch baking dish and sprinkle with salt and pepper.
Mix rice, onion and curry powder; spread over fish.
Top with lemon slices and dot with butter.
Cover and bake in preheated 350℉ (180℃). oven 25 to 35 minutes or until fish flakes easily.
Uncover last few minutes of cooking to allow for slight browning.
Sprinkle with parsley and serve.
