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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Catfish With Dijon Sauce

Date Added: December 07, 2009


4 Unit Catfish thawed
3 Tablespoons Butter or margarine
1 Teaspoon Worcestershire Sauce recommended (1-2)
1 Teaspoon Lemon Pepper ;
1/2 Cup Sour Cream or milk
1 Tablespoon Dijon Mustard or any other
1 Teaspoon Worcestershire Sauce recommended (1-2)
1 Unit Lemon (optional)
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1. Rinse fillets and blot dry.

2. Combine butter, Worcestershire Sauce, and Lemon Pepper; mix.

3. Brush both sides of fillets with butter mixture and place on a sheet of heavy-duty foil or in a well-greased hinged fish basket.

4. Grill over medium-hot coals for 5-8 minutes; turn fillets and grill another 5-8 minutes or until fish flakes easily when tested with a fork.

5. Combine sour cream, Dijon Mustard, and Worcestershire Sauce.

6. Heat 45 seconds in microwave or until warm. Serve 2 tablespoons sauce over each catfish fillet and garnish with lemon twists.

7. Oven Method: Broil 6-inches from heat for 10-12 minutes or until fish flakes easily when tested with a fork; turning once.

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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 Lemon, Fish, Butter, Malt, Mustard, Citric Acid allergies.
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