Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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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- ½ cup Worcestershire sauce
- ½ cup Fresh lemon juice
- ½ teaspoon Cayenne pepper
- 2 to 4 drops Tabasco
- ½ teaspoon Ground thyme
- U.S. Farm-Raised Catfish fillets, whole or cut into strips
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Directions
1. Mix all the seasoning ingredients in a jar with a tight-fitting lid; shake well to mix thoroughly. The marinade will keep in the refrigerator for several weeks.
2. Wash catfish fillets and pat dry. Cover fillets with marinade and refrigerate for at least 1 hour, or up to 4 hours.
3. Grill over a medium-hot fire, basting with marinade. If you prefer to cook inside, melt a tablespoon of butter in a heavy skillet on high heat. Place the catfish in the hot skillet, shaking it to prevent sticking. Cook the fish, turning and shaking the pan for 3 to 4 minutes until done. Serve immediately