** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook the pasta in a large pot of boiling water until just tender.
2. Drain and keep warm in an oven on the lowest setting.
3. While pasta cooks, combine the flour and mustard in a shallow bowl.
4. Dredge the catfish in the flour; shake off the excess.
5. In a large nonstick pan over medium high heat, warm the oil.
6. Add the catfish, cover and cook for 6 to 8 minutes, turning once.
7. Transfer to a plate and keep warm. Add the peas, carrots, scallions and garlic to the frying pan.
8. Saute for 2 minutes. Add the soy sauce and mix well.
9. Add the pasta, toss well, cover and cook for 2 minutes.
10. Transfer to a serving platter. Top with the catfish.
11. Sprinkle with the sesame seeds. Prep: 15 minutes; cook: 15 minutes Variations: firm white fish, such as perch, flounder, or orange roughly.
12. NOTES : Fresh catfish is firm when cooked, yet tender with a delicate flavor that combines well with other foods.
13. This dish pairs the fish with snow peas, carrots and pasta.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Fish, Gluten, MSG, Peas, Sesame Seeds, Spring Onion, Garlic, Mustard allergies.
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