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 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 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 cups water
- 1/2 pound U.S. Farm-Rasied Catfish fillets
- 1 9-ounce package frozen artichoke hearts, thawed
- 4 ounces chedder cheese, cubed
- 4 ounces Calamata pitted ripe olives, drained
- 1 small zucchini, cut into 1/4-inch thick slices
- 2/3 cup white wine vinegar
- 1/2 cup olive oil
- 3 green onions, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon dried basil, crumbled
- 1/4 teaspoon pepper
- lettuce leaves
- =
Directions
1. Bring water to a boil in a large skillet over medium heat. Add catfish fillets and return to a boil. Reduce the heat to medium-low, cover, and gently simmer for 5 to 7 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, remove fillets from water and place on a plate to cool slightly. Cut into bite-size pieces.
2. Cut artichoke hearts in half. Place artichoke hearts, cheese, olives and zucchini in a large plastic bag and shake to mix. Add catfish pieces. Mix vinegar, olive oil, green onions, garlic, sugar, basil and pepper in a small bowl. Pour over catfish mixture in bag. Seal bag tightly and refrigerate for 6 hours or overnight, turning bag occasionally.
3. To serve, let marinated catfish mixture stand at room temperature for about 15 minutes. Drain and arrange on a lettuce-lined serving platter. Serve with toothpicks.