Catfish with Lemon Pasta
Sautéed catfish fillets in a tomato, white wine and basil sauce served over zesty lemon pasta with Parmesan cheese.
Recipe Ingredients:
Catfish:
4 U.S. Farm-Raised Catfish Fillets
2 teaspoons salt
1 teaspoon dried, crushed
5 tablespoons olive oil
1 medium onion, finely chopped
1 (14.5-ounce) can diced tomatoes
1 cup dry white wine (or chicken broth)
4 cloves garlic, chopped
3 tablespoons chopped Italian parsley (or 1 tablespoon dried)
3 tablespoons chopped fresh basil (or 1 tablespoon dried, crushed)
1 teaspoon dried oregano leaves, crushed
Lemon Pasta:
8 ounces pasta
1⁄3 cup olive oil
1⁄3 cup grated Parmesan cheese
1/4 cup fresh lemon juice
1 to 2 teaspoons lemon zest
Salt and freshly ground pepper
1/4 cup fresh basil leaves, chopped (or 1 tablespoon dried)
Cooking Directions:
- For Catfish: Season fish with salt and red pepper flakes. Heat 3 tablespoons oil in a heavy skillet over medium-high heat. Add fish and sauté rounded side down for 3 minutes; turn, and sauté 3 minutes or until cooked. Transfer fish to a plate and set aside.
- Add onion to same skillet and add 1 to 2 tablespoons olive oil. Sauté until translucent.
- Add tomatoes with their juices, wine (or chicken broth), garlic, parsley, basil and oregano. Simmer until sauce is reduced slightly or about 10 minutes.
- Gently return fish and any juice to tomato mixture to absorb spices.
- Serve over Lemon Pasta.
- For Lemon Pasta: Cook pasta in salted water until tender but still firm. Meanwhile, whisk oil, cheese, lemon juice and lemon zest to blend. Drain pasta, reserving 1 cup of cooking liquid. Toss pasta with lemon sauce. If needed, add some of the reserved liquid. Season with salt and pepper.
Makes 4 servings.
Recipe and photograph provided courtesy of The Catfish Institute.