Buttery Almond Catfish
Easy Cauliflower
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ¾ cup slivered almonds
- 4 Tbsp butter, divided
- 2 tsp Worcestershire sauce
- 1 tsp lemon zest
- 1¼ tsp salt, divided
- 6 frozen catfish fillets, thawed and patted dry
- 1 tsp smoked paprika
- 1 lemon, cut into 6 wedges
Instructions
- Toast nuts in a large nonstick skillet over medium-high heat 2 minutes or until fragrant, stirring often. Remove from heat, and stir in 3 Tbsp butter, Worcestershire sauce, lemon zest, and ¼ tsp salt.
- Remove nut mixture from skillet; set aside.
- Sprinkle fish with paprika and 1 tsp salt.
- Melt 1 Tbsp butter in skillet over medium heat. Cook fish 3 to 4 minutes per side or until fish flakes with a fork. Top fillets with nut mixture. Serve with lemon wedges.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower florets
- 2 Tbsp butter
Side Dish Instructions
- Cook cauliflower according to package directions; drain.
- Melt butter in a large skillet over medium-high heat; add cauliflower, and season with salt and pepper. Cook 1 to 2 minutes or until browned.
30 Minute Meals Meal Plan
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