Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/2 pounds U.S. Farm-Raised Catfish fillets
- 1/4 cup all-purpose flour
- 2 tablespoons peanut oil
- 1 8-ounce can stewed tomatoes
- 1/2 cup pitted black olives, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried tarragon, crumbled
- 1/2 teaspoon dried thyme, crumbled
- 2 tablespoons dry white wine
- 1 teaspoon cornstarch
- For garnish: Minced fresh parsley
- =
Directions
1. Dust catfish fillets with flour, shaking off excess. Set aside on a wax paper-lined baking sheet.
2. Heat peanut oil in a large skillet over medium-high heat. Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork. Place the fillets on a serving platter and keep warm.
3. In the same skillet, mix tomatoes, olives, garlic, oregano, tarragon and thyme. Stir the wine and cornstarch in a small bowl until combined. Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens. Spoon the sauce over the fillets, sprinkle with parsley and serve.