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Cajun Catfish With Bell Peppers & Onion
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Nutrition Facts
Serving Size 172 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 200 mg 8%
Total Carbohydrate 13 g 4%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 14 g
Vitamin A 10% • Iron 4%
Vitamin C 60% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cajun Catfish With Bell Peppers & Onion
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Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 H-E-B® Cajun Marinated Catfish Fillets, each fillet cut in half
1/4 cup(s) flour
2 Tbsp vegetable oil
1 medium white onion, sliced
1/2 red bell pepper, seeds removed and peppers sliced
1/2 green bell peppers, seeds removed and peppers sliced
1 jalapeno pepper, seeds removed and pepper sliced
2 Tbsp white wine vinegar
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Instructions

1
Place fish on a sheet of wax paper and dust with flour; turn to coat both sides and shake off excess.
2
Heat oil in a large, non-stick skillet over medium-high heat.
3
Cook fish 2 to 3 minutes per side until color turns from clear to opaque (white).
4
Transfer fish to a plate and keep warm.
5
Add onion, red and green bell peppers and jalapeno to skillet and sauté 8 to 10 minutes until tender.
6
Stir in vinegar and heat 1 minute.
7
Spoon over fish and serve.

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