Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
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- 1 lb. U.S. Farm-Raised Catfish fillets
- 1/2 teaspoon Course ground black pepper
- 1/4 teaspoon Salt
- 1 cup Grated Parmesan cheese
- 1 cup Light mayonnaise
- 1 14-oz. can Artichokes, drained and quartered
- 3 cloves Garlic, minced
- =
Directions
1. Season both sides of catfish fillets with salt and pepper.
2. Lightly oil grill before placing catfish on it. The fish should cook about 10 minutes per inch of thickness; turn once during grilling. The fish is done when it is opaque and flakes when tested with a fork. Remove from grill; cool at least five minutes. Preheat oven to 400 degrees.
3. Chop fish either using a food processor and pulsing several times, or mashing in a bowl with a fork. In a large bowl, mix together artichokes, fish, cheese, mayonnaise, and garlic. Spoon mixture into an oven-safe casserole dish coated with non-stick cooking spray.
4. Bake for 20 minutes. Broil for 5 additional minutes to brown the top. Serves 10.