| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 1 | 3-lb catfish | |
| 1/2 | t | Tumeric |
| 1/2 | t | Salt |
| 1/4 | c | Veg oil |
| 1 | Yellow onion, chopped | |
| 3 | Cloves minced garlic | |
| 1 | c | Tomato, chopped |
| 8 | Sprigs cilantro |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Sat, 10 Feb 1996 10:34:07 -0500 Clean, behead, cut off fins, remove slime from skin with a vegetable brush, but don't skin the catfish. Cut into 1" steaks and rub pieces with tumeric and salt. Let stand 30 min. Heat oil in large, deep frying pan on med. Add onion, garlic, paprika and tomato and sautee 5 min. Add water, cover, simmer 20 min. Lay fish steaks in pan, spoon the pan juices over the fish , cover and simmer 10 min. Sprinkle with cilantro and let stand off heat covered for 15 min. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 164
Total Fat: 18.4g
Cholesterol: 21.9mg
Sodium: 419.1mg
Potassium: 277mg
Carbohydrates: 4.9g
Fiber: 1.1g
Sugar: 1.5g
Protein: 6.9g