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Alain's Broiled Catfish with Lima Beans (Emeril Lagasse) Recipe

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Alain's Broiled Catfish with Lima Beans (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
382
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. 5 teaspoons Essence, recipe to follow
  2. In a small Dutch oven or heavy bottomed medium saucepan, cook the bacon until the fat is rendered and it's crispy, 4 to 6 minutes. Add the onion and bell pepper and cook, stirring, until soft, about 4 minutes. Add 1 tablespoon of the garlic, 1 teaspoon of the thyme, and 2 teaspoons of the Essence and cook, stirring, for 1 minute. Add the lima beans, 1/2 teaspoon of the salt, the black pepper, and chicken broth and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until beans are just tender and most of the liquid has reduced, about 15 minutes. Taste and adjust seasoning, if necessary. Cover the pot and set aside to keep warm while you prepare the catfish.
  3. Preheat the oven to the broil setting, and adjust the oven rack to about 4-inches from the broiler unit.
  4. Season the catfish fillets on both sides with the remaining 3 teaspoons of Essence, remaining 3/4 teaspoon of salt and the white pepper. Place on an aluminum foil lined baking sheet. In a small bowl, combine the remaining tablespoon of garlic, olive oil and remaining thyme; stir to blend. Use a small spoon to dab the garlic and oil mixture evenly over the catfish, being sure to coat each piece of fish evenly. Once the fish is seasoned and coated with the garlic olive oil, drizzle the lemon juice over the fish and place under the broiler to cook. Cook the catfish for 3 minutes under the broiler, turn the pan and cook for another 3 minutes. Remove from the oven and serve immediately with the warm lima beans, garnished with chopped parsley.
  5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  6. 2 1/2 tablespoons paprika
  7. 2 tablespoons salt
  8. 2 tablespoons garlic powder
  9. 1 tablespoon black pepper
  10. 1 tablespoon onion powder
  11. 1 tablespoon cayenne pepper
  12. 1 tablespoon dried oregano
  13. 1 tablespoon dried thyme
  14. Combine all ingredients thoroughly.
  15. Yield: 2/3 cup
  16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  17. Published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 382.43 Kcal (1601 kJ)
Calories from fat 173.29 Kcal
% Daily Value*
Total Fat 19.25g 30%
Cholesterol 29.47mg 10%
Sodium 1005.36mg 42%
Potassium 767.77mg 16%
Total Carbs 34.95g 12%
Sugars 1.42g 6%
Dietary Fiber 8.04g 32%
Protein 16.51g 33%
Vitamin C 32.2mg 54%
Vitamin A 0.2mg 8%
Iron 7mg 39%
Calcium 72.8mg 7%
Amount Per 100 g
Calories 132.29 Kcal (554 kJ)
Calories from fat 59.95 Kcal
% Daily Value*
Total Fat 6.66g 30%
Cholesterol 10.2mg 10%
Sodium 347.78mg 42%
Potassium 265.59mg 16%
Total Carbs 12.09g 12%
Sugars 0.49g 6%
Dietary Fiber 2.78g 32%
Protein 5.71g 33%
Vitamin C 11.1mg 54%
Vitamin A 0.1mg 8%
Iron 2.4mg 39%
Calcium 25.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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