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Nutrition Facts
Serving Size 164 g
(Approx. 4 Servings)
Amount Per Serving
Calories 210 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 80 mg 3%
Total Carbohydrate 12 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.
Spicy Catfish With Bell Peppers And Onion
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 H-E-B® Marinated Cajun Catfish Fillets
1/4 cup(s) unbleached all purpose flour
2 Tbsp vegetable oil
1 white onion, sliced into thin strips
1/2 red bell pepper, sliced into thin strips
1/2 green bell peppers, sliced into thin strips
1 jalapeno pepper, seeds removed and pepper cut into rings
2 Tbsp white wine vinegar
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Instructions

1
Cut each fillet into 2 portions and place on a sheet of wax paper.
2
Dust with flour and turn to coat both sides; shake off excess.
3
Heat oil in a large non-stick skillet over medium-high heat.
4
Cook fish 2 to 3 minutes per side, until color turns from clear to opaque. Transfer to a plate and keep warm.
5
Add onion, bell peppers and jalapeño to skillet and sauté 8 to 10 minutes or until tender.
6
Stir in vinegar and heat 1 minute.
7
Spoon over fish.

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