Broiled catfish with lime-cilantro butter on a bed of spaghetti |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Sounds fussy but it's actually a quick and easy after work dinner for two people. I've only done this with the catfish but I imagine any other firm-fleshed fish would work as well. I found this in the Chicago Tribune 'Dinner Tonight' column. Ingredients:
1/2 lb spaghetti |
4 tablespoons butter, softened |
1 tablespoon minced fresh cilantro, plus |
2 sprigs cilantro |
lime, juice and zest of |
1/2 teaspoon salt |
fresh ground pepper |
2 catfish fillets |
2 tablespoons toasted ground pecans |
Directions:
1. Cook pasta according to package directions.
2. While it is cooking, combine butter, minced cilantro, lime zest and juice, salt and pepper to taste in a small bowl.
3. Heat broiler to high; place catfish in roasting pan; brush half of the butter-cilantro mixture over catfish.
4. Broil until fish is browned, flaky and cooked through, about 6 minutes; set aside and keep warm.
5. Drain pasta, reserving 1/2 cup cooking liquid; toss pasta with remaining butter-cilantro mixture, reserved liquid and 1 tablespoon of the pecans.
6. Arrange pasta on a platter; top with fish, garnish with remaining nuts and cilantro sprigs.
7. *Totoast pecans: place in a dry skillet over medium-low heat; cook, stirring occasionally, until golden brown, 1-2 minutes- watch carefully to avoid burning.
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