Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
443
Calories
13g
Protein
18g
Fat
60g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 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
- =
- 4 catfish fillets
- 1 tablespoon butter or margarine, melted
- 2 tablespoons lemon juice, divided
- 1 teaspoon dill weed, divided
- 1/2 teaspoon salt
- 1 small zucchini, cut into ribbon-like strips*
- 1 carrot, cut into ribbon-like strips*
- 1 tablespoon mayonnaise
- 1 4 to 7-ounce package rice pilaf mix, prepared according to package directions
- =
Directions
1
Brush catfish with butter and sprinkle with 1 tablespoon lemon juice, 1/2 teaspoon dill weed, and salt. Broil fillets 8 to 10 minutes or until fish flakes easily with fork. Stir zucchini, carrot, mayonnaise, remaining 1 tablespoon lemon juice, and remaining 1/2 teaspoon dill weed into hot rice. Cover and let stand 5 minutes. Serve vegetable rice with broiled catfish.
Recipe sourced from
fandom