Shelli's Lemon Pepper Catfish Recipe - Allrecipes.com
Shelli's Lemon Pepper Catfish Recipe
  • READY IN 35 mins

Shelli's Lemon Pepper Catfish

Recipe by  

"Catfish in a tangy lemon butter sauce."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Melt butter with olive oil in a large skillet over medium heat. Cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. Stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more.
  2. Place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. Transfer catfish to a plate and pour remaining lemon juice sauce on top. Sprinkle with remaining brown sugar.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Jul 06, 2012

Delicious! I didn't use the garlic and brown sugar because I didn't have time to go to the store, but it was still good and the family loved it!

 
Oct 09, 2012

This is so good! I didn't have any brown sugar so I left it out and I also didn't have green onion so I used regular white onion and added just a pinch of paprika instead which added a little kick to it! With out the sugar the lemon stands out but I served it over plain white rice to balance out the intense flavors. Overall, delicious!

 

8 Ratings

Dec 05, 2012

This is an awesome recipe. I followed the recipe exactly. My husband said that it was perfectly seasoned.

 
Jun 09, 2014

I user regular yellow onions. It was fabulous sauce!! Other than onions, followed recipe exactly.

 
Jan 09, 2014

My husband really liked it! Its really quick and easy too. I didnt have any brown sugar so I used 2 tablespoons of white sugar insteajavascript:__doPostBack('ctl00$ContentPlaceholder$edit$saveButton','')d. Thanks!

 
Feb 11, 2013

Yes I tried this and I liked followed almost didn't have green onion used yellow the only thing I changed was chicken broth to stretch sauce and it comes out well.I think this recipe would do well with chicken or pork.toni

 
Oct 08, 2012

Just right! Not too lemony, not too sweet. After asking how in the world I had made such a great sauce, my husband couldn't believe that the lemon and sugar, with a little butter, oil, garlic, and seasonings could be so grandiose to him. He simply couldn't stop informing me how much he loved the sauce on this fish (and it was oh, so easy) - but keep in mind when I say that, even though he loved the sauce, the sauce, as it is written in the recipe, is just thin and runny. If that bothered anyone, they could add some corn starch to the sauce just before serving. THIS WOULD BE GOOD ON RICE, I THINK, SINCE THE SAUCE WOULD DRIZZLE INTO THE RICE. I followed the recipe the first time, and was pleased. Next time I would substitute one small minced onion for the green onions, then garnish the serving platter or the plates with green onions. I'm not sure if I will thicken the sauce ever or not. It might depend on my mood, or how the sauce settles into the rice next time. The dish in and of itself was really yummy as is. For guests I might include some red pepper with the sauteed onion. I had hoped to serve the fish with bread rolls alongside a large salad. That wasn't the best plan since the sauce is really half of the feature with this fish. However, I didn't even get to make the bread and salad. The rest of dinner was just a bunch of half baked ideas here and there using up leftovers, but it was all a hit just because of the fish! Thanks for saving my dinner, Shelli!

 

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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