Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Water | 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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- 8 U.S. Farm-Raised Catfish fillets
- 3 cups Water
- ½ Onion, thinly sliced
- Juice of 1 Fresh lemon
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 2 Bay leaves
- Marinade
- 1 cup Olive oil
- ¾ cup Vinegar
- ¼ cup Sugar
- 2 teaspoons Salt
- 1 teaspoon Dry mustard
- 3 Bay leaves
- 2 cloves Garlic, minced
- 2 teaspoons Chopped parsley
- ¼ cup Capers
- =
Directions
1. Wash the catfish fillets and cut into 1-inch, bite-sized pieces. Poach gently in water flavored with the onion, lemon, pepper, salt, and bay leaves. Cook in 2 or 3 batches to prevent crowding the fish. Lift the fish from the water and set aside.
2. Mix all 9 ingredients for the marinade in a large bowl. Gently add the cooked catfish pieces, turning to coat well. Cover and refrigerate for at least 4 hours or overnight