Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- =
- 2 teaspoons Butter
- 3 Green onions, minced
- 2 teaspoons Coarse ground black pepper
- ½ cup Dry white wine
- 3 U.S. Farm-Raised Catfish fillets, cut in thin strips
- ¾ cup Milk
- ¾ cup Whipping cream
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 1 teaspoon Fresh lemon juice
- 8 ounces Fettuccine, cooked and drained
- Chopped parsley or chives to garnish
- =
Directions
1. In a heavy skillet, over medium heat, melt butter. Cook the onions and pepper for 1 minute.
2. Add the wine and catfish strips, stirring gently to coat catfish on all sides. Add the milk, cream, nutmeg, and salt, continuing to stir.
3. Add the lemon juice and stir constantly while the sauce thickens. Check the seasonings and adjust if necessary. Serve immediately tossed with the fettuccine. Sprinkle each serving with parsley or chives.