Panko and Chile-dusted Catfish with Tomato Chutney and Lemon Sauce
Estimated Nutrition (whole recipe, rough)
Counts 20 of 24 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Sauce | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Seed | 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
- =
- 2 pounds U.S. Farm-Raised Catfish fillets (about 1 inch thick)
- 1 cup Panko* (Japanese breadcrumbs)
- 1 tablespoon Chile powder (good quality)
- Salt and pepper
- 2 tablespoons Vegetable oil
- Lemon Sauce
- 2 cups White wine
- 1 Sprig thyme
- 1 Shallot, finely minced
- Zest of two lemons
- Juice of two lemons
- 2 cups Fish stock or clam juice
- 1 tablespoon Cream
- ¼ pound Butter
- Salt to taste
- Spicy Tomato Chutney
- ½ cup Corn oil
- 4 tablespoons Minced garlic
- 4 Yellow onions, finely minced
- 4 tablespoons Minced ginger
- 6 Jalapeños, minced
- 1 tablespoon Ground fenugreek seed**
- 1 tablespoon Mustard seed, toasted
- 1 tablespoon Cumin
- 20 Roma tomatoes, coarsely chopped
- Salt
- 3 cups Packed cilantro, cleaned and coarsely chopped
- =
Directions
1. Cut each catfish fillet into three pieces. Mix the panko with chile powder and a touch of salt and pepper. Dredge catfish in panko mixture. Set aside.
2. Heat oil to over medium-high heat. Add catfish and cook three minutes per side and then finish for two minutes in hot oven.
3. Pool Lemon Sauce on each plate. Place catfish on top of sauce and spoon one tablespoon of Spicy Tomato Chutney onto each portion. Try serving with grits. Serves 6.
4. Lemon Sauce
5. Combine wine with thyme, shallot, and lemon zest and juice. Reduce over heat by two-thirds.
6. Add fish stock. Reduce liquid mixture over heat by half.
7. Add cream. Reduce new liquid mixture over heat by half.
8. Whisk in butter slowly. Season and place saucepan in a large, shallow pan of warm water to keep warm until ready to serve.
9. Spicy Tomato Chutney
10. In a large pot, over medium heat, fry garlic, onion, ginger, and jalapeños in oil for one minute.
11. Add spices and continue cooking for one more minute.
12. Add tomatoes and a dash of salt and bring to a boil. Cook for 15 minutes or until almost reduced to a coarse paste. Remove from heat and add chopped cilantro.