| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish/shellf |
4 |
Servings |
INGREDIENTS
|
|
<Fred Peters> |
| 1/2 |
|
cup whole almonds, toasted 3 Tbl cornmeal 2 Tbp grated |
INSTRUCTIONS
Parmesan cheese 2 Tbl fresh parsley, chopped 1 Tbl flour Salt and
freshly ground black pepper, to taste 2 Tbl fresh lemon juice 2 pounds
catfish fillets Parsley sprigs and lemon wedges, for garnish Grind the
almonds and combine with the cornmeal, Parmesan cheese, flour, salt
and pepper. Sprinkle the lemon juice over the catfish and coat the
fillets thoroughly with the almond mixture. Place the fillets on a
baking sheet and bake at 400F for 8 minutes, or until cooked through.
Serve immediately. NOTE: These sweet catfish fillets in a crunchy
almond crust can be accompanied by rice tossed with peas and asprinkle
of lemon zest. Makes 4 servings. Nutrients per Serving: 358 Calories,
45 g Protein, 10 g Carbohydrate, 15 g Fat, 2 g Saturated Fat, 106 Mg
Cholesterol, 252 mg Sodium. [THE WASHINGTON POST; January 16, 1991]
Posted to MM-Recipes Digest V3 #244 Date: Fri, 6 Sep 1996 23:00:30
-0400 From: BobbieB1@aol.com
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