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1 large lemon
1 teaspoon margarine
2 tablespoons sliced almonds -- toasted in a non stick pan until lightly browned
"Fry" catfish in the tsp of margarine in a nonstick pan over medium high heat, until it is cooked through (cuts easily and is opaque). Remove and keep warm. Add lemon and almonds to pan, and heat through on med high. Pour over filets and serve.