Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Catfish | not in our table | 0 |
| Peppermint | 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
- =
- 4 U.S. Farm-Raised Catfish fillets, 6 to 8 ounces each
- 6 tablespoons (3/4 stick) Unsalted butter
- 2 teaspoons Dijon mustard
- Strawberry Salsa
- 2 cups Ripe strawberries, hulled and chopped
- 2 tablespoons Fresh mint leaves, chopped
- 2 tablespoons Sugar
- 2 tablespoons Dark rum
- 1/2 teaspoon Freshly ground black pepper
- =
Directions
1. In a small saucepan over medium heat, melt the butter and whisk in the mustard.
2. Prepare a hot fire. When ready to grill, place an oiled grill rack over the fire. Lightly baste each side of the fish with the mustard butter and place on the rack.
3. Grill until opaque and just beginning to flake when tested with a fork, 4 to 5 minutes per side, turning once halfway through the grilling time and basting frequently with the mustard butter.
4. Serve with the salsa on the side. Serves 4.
5. For Strawberry Salsa
6. In a small bowl, combine the ingredients. Serve chilled or at room temperature. Makes 2 cups.