Sauteed Catfish in Garlic and Mushrooms
Elevate your weeknight dinner with this savory and satisfying Sautéed Catfish in Garlic and Mushrooms, a recipe that perfectly balances tender catfish fillets with the earthy umami of golden sautéed mushrooms. Infused with the rich flavors of fresh garlic, a hint of zesty lemon juice, and a sprinkle of fresh parsley, this dish comes together quickly in just 35 minutes, making it an ideal meal for busy nights. The catfish is pan-seared until beautifully golden and flaky, then topped with a luscious mushroom-garlic medley for a burst of flavor in every bite. Serve it over rice or alongside steamed vegetables for a wholesome, low-carb dinner that’s sure to impress. Perfect for seafood lovers, this recipe highlights simple ingredients and easy cooking techniques, ensuring a delicious result every time.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 200 grams button mushrooms
- 4 cloves fresh garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the catfish fillets under cold water and pat them dry thoroughly with paper towels.
Season both sides of the fillets with salt and black pepper. Set aside.
Clean the mushrooms with a damp cloth and slice them thinly. Mince the garlic cloves and chop the fresh parsley finely.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Place the catfish fillets in the skillet and cook for 3-4 minutes on each side, or until golden brown and just cooked through. Transfer the cooked fillets to a plate and cover with foil to keep warm.
Add the remaining tablespoon of butter to the same skillet, followed by the sliced mushrooms. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms are tender and golden.
Add the minced garlic to the mushrooms and cook for another 1-2 minutes, stirring frequently to avoid burning the garlic.
Stir in the lemon juice and half of the chopped parsley, and cook for another 30 seconds to combine.
Return the catfish fillets to the skillet and spoon the mushroom and garlic mixture over each fillet. Allow everything to heat through for 1-2 minutes.
Garnish the dish with the remaining parsley and serve immediately. Pair with steamed vegetables or rice for a complete meal.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
