Broiled Catfish with Lemon-Watercress Sauce

Introduction

History

This recipe combines the flavors of traditional Southern catfish with a modern twist of a tangy lemon-watercress sauce. Catfish has long been a popular dish in the Southern United States, known for its mild flavor and versatility in cooking.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to tuck under any thin edges of the catfish fillets before broiling to ensure even cooking.

- Keep an eye on the catfish while broiling to prevent overcooking and drying out the fillets.

- The lemon-watercress sauce can be made ahead of time and stored in the refrigerator for up to a week.

Serving Suggestions

Serve the Broiled Catfish with Lemon-Watercress Sauce with a side of steamed vegetables and a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Broiling is a quick and easy cooking technique that gives the catfish a crispy exterior while keeping the inside tender and moist.

Ingredient Substitutions

Use lime juice instead of lemon juice for a different citrus flavor.

- Substitute arugula for watercress in the sauce for a peppery twist.

Make Ahead Tips

The lemon-watercress sauce can be made ahead of time and stored in the refrigerator for up to a week. Simply give it a stir before serving.

Presentation Ideas

Serve the Broiled Catfish with Lemon-Watercress Sauce on a bed of mixed greens for a colorful and elegant presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio to complement the citrus flavors of the sauce.

Storage and Reheating Instructions

Store any leftover catfish and sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the catfish in the oven or microwave until heated through, and stir the sauce before serving.

Nutrition Information

Calories per serving

- Catfish: 200 calories

- Lemon-watercress sauce: 150 calories per serving

Carbohydrates

- Catfish: 0g of carbohydrates

- Lemon-watercress sauce: 2g of carbohydrates per serving

Fats

- Catfish: 5g of fat

- Lemon-watercress sauce: 18g of fat per serving

Proteins

- Catfish: 20g of protein

- Lemon-watercress sauce: 1g of protein per serving

Vitamins and minerals

Catfish is a good source of vitamin B12, selenium, and phosphorus.

- Lemon-watercress sauce is rich in vitamin C, vitamin K, and iron.

Alergens

This recipe contains egg and mustard, which may be allergens for some individuals.

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals. It is a nutritious and flavorful option for a balanced meal.

Summary

Broiled Catfish with Lemon-Watercress Sauce is a flavorful and nutritious dish that is perfect for a light and healthy meal. With a zesty lemon-watercress sauce and tender catfish fillets, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Broiled Catfish with Lemon-Watercress Sauce. It was a warm summer day, and I was visiting my friend Martha's house for a day of cooking and catching up. Martha was known for her culinary skills, and I always admired her ability to create delicious dishes from scratch.

As we sat at her kitchen table, sipping on iced tea and flipping through old cookbooks, Martha pulled out a tattered recipe card from her collection. She explained that the recipe was a family favorite, passed down from her grandmother, who had learned it from a friend many years ago. The combination of tender catfish fillets and tangy lemon-watercress sauce sounded absolutely divine, and I knew I had to learn how to make it.

Martha graciously agreed to show me the ropes, and we set to work gathering the necessary ingredients. Fresh catfish fillets, vibrant watercress, zesty lemons, and a handful of pantry staples were all that we needed to bring this dish to life. As we prepped our ingredients, Martha shared stories of her grandmother's kitchen adventures and the joy she found in preparing meals for her loved ones.

The catfish fillets were seasoned with a blend of herbs and spices before being placed under the broiler to cook. The lemon-watercress sauce came together quickly, with the fresh flavors of lemon juice, garlic, and cayenne pepper melding together perfectly. Once the catfish was beautifully golden brown and flaky, we plated it up and drizzled the sauce over the top.

The first bite was a revelation. The catfish was tender and flavorful, with a hint of smokiness from the broiler. The lemon-watercress sauce added a bright, tangy kick that perfectly complemented the rich fish. I couldn't believe how simple yet elegant this dish was, and I knew it would become a staple in my own kitchen.

Over the years, I have made Broiled Catfish with Lemon-Watercress Sauce countless times, each time savoring the memories of that first day in Martha's kitchen. I have shared the recipe with friends and family, passing on the tradition of this delicious dish to the next generation. It has become a beloved favorite in my own household, a reminder of the joy and camaraderie that comes from cooking and sharing meals with those we love.

As I look back on that fateful day with Martha, I am grateful for the gift of this recipe and the memories it holds. It is a testament to the power of food to bring people together, to create lasting connections, and to nourish both body and soul. And every time I take a bite of that perfectly broiled catfish with tangy lemon-watercress sauce, I am reminded of the simple pleasures of good food and good company.

Categories

| American Recipes | Egg Yolk Recipes | Grilled Or Broiled Catfish Recipes | Lemon Peel Recipes | Lemon Pepper Recipes | Watercress Recipes |

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