The Pioneer Woman Tasty Kitchen
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Grilled Catfish with Sauteed Cabbage

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Level: Easy

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1

Description

A healthy and delicious grilled catfish topped with lemon butter. With a side of sauteed cabbage with carrots, black olives, tomatoes and onions, you need to try this one.

Ingredients

  • FOR THE CATFISH:
  • 3-½ ounces, weight Catfish Fillet
  • 2-¼ cups Water
  • 1 teaspoon Salt
  • ⅛ teaspoons Ginger Powder
  • ⅛ teaspoons Rosemary Leaf Seasoning
  • ⅛ teaspoons Italian Seasoning
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Unsalted Butter
  • FOR THE CABBAGE:
  • ¼ cups Olive Oil
  • ¼ cups Sliced Onions
  • 1 cup Sliced Cabbage
  • ¼ cups Sliced Carrots
  • ¼ cups Diced Tomatoes
  • ¼ cups Whole Pitted Black Olives
  • ¼ teaspoons Knorr Chicken Flavored Bouillon
  • 2 slices Medium Sized Orange

Preparation

Wash catfish thoroughly.

In a small bowl, add 2 cups of the water and 1 teaspoon of salt. Mix until the salt is dissolved completely. Put the catfish into the bowl. Soak catfish in the salt water for 5 minutes.

Take the catfish out of the water and place on a clean plate for seasoning. Add the ginger powder, rosemary leaves and Italian seasoning.

Set the oven to 250 F. Place catfish on an aluminum foil-lined baking sheet. When oven is heated put the pan in and cook catfish for 20 minutes. Check occasionally to prevent burning.

When done remove catfish from the oven and set the pan on a rack. Let the catfish cool for 5 minutes. Add the lemon juice over it, and last but not least, add the unsalted butter over the catfish.

For the sauteed cabbage:

In a medium sized pan, heat olive oil on low heat for 3 minutes. Add onions and cook and stir on medium heat for 2 minutes. Add cabbage and carrots into the pan and mix everything together. Cook for 3 minutes. Add tomatoes and mix again for 2 minutes. Add olives and Knorr seasoning and mix everything. Add the remaining 1/4 cup of water and place on low heat for 5 minutes. Remove from heat. Let the sauteed cabbage mixture cool before serving.

Serve the sauteed cabbage with the catfish. On the side, place two slices of orange to enhance the overall taste.

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