Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Sauce | 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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- For the catfish:
- 4 U.S. Farm-Raised Catfish fillets
- 1/2 teaspoon garlic salt
- 1/2 teaspoon lemon pepper
- For the mustard-dill sauce:
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/4 cup chopped parsley
- 1/4 cup chopped fresh dill OR 1 teaspoon dried dillweed
- 3 tablespoons Dijon mustard
- 1/4 teaspoon salt
- =
Directions
1. Sprinkle catfish with garlic salt and lemon pepper. Preheat broiler.
2. Place fish on the greased rack of an unheated broiler pan. Tuck under any thin edges.
3. Broil 3 inches from the heat for 4 to 6 minutes or until fish flakes easily with a fork.
4. For the mustard-dill sauce, melt butter or margarine in a small saucepan. Stir in flour.
5. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir one minute more.
6. Stir in parsley, dill, mustard, and salt. Makes about 1 1/2 cups sauce.