Penn Herb Wellness Guide
Catfish Piccata
Piccatas are a classic part of Italian cuisine and include a refreshing sauce of lemon juice, butter, and fresh parsley.
Ingredients
- 1 9 to 12 oz. skinless catfish fillet, cut into 2 serving pieces
- 1/16 tsp salt
- 1/16 tsp pepper
- 1 Tbs flour
- 1 Tbs butter or margarine
- 2 Tbs lemon juice
- 2 Tbs minced parsley
- 4 thin slices lemon for garnish
Directions
- Pat catfish dry. Season lightly with salt and pepper. Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate cooking time; allow 10 minutes per inch of thickness.
- Heat butter in a nonstick skillet over moderate heat until it bubbles. Add fish and cook for 3 minutes. Turn fish and continue cooking until fish flakes when tested with a fork.
- Remove to warm plates. Add lemon juice and parsley to pan; cook 30 seconds, stirring to loosen contents in the pan. Pour over hot fish. Garnish with lemon slices.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 1880
Calories from Fat 997 (53%)
(165%)Total Fat 107g
(137%)Saturated Fat 27g
Polyunsaturated Fat 21g
Monounsaturated Fat 50g
(215%)Cholesterol 644mg
(34%)Sodium 826mg
(116%)Potassium 4069mg
Total Carbohydrate 6g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(418%)Protein 209g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.