Ralphiel's Catfish Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4-5 catfish belly fillets, sliced in small nuggets� cup of floursprinkle of salt and pepper4-6 tbsp of oil1 12 oz box of spaghetti noodles, cooked al dente2 medium tomatoes, cubed or 1 can of Original rotel "No Salt Added"3-4 cloves of garlic, peeled and chopped2 strings of scallions, chopped or 1/2 cup of chopped red onion1 cup of pasta water or 1 cup of chicken broth w/ 1 tbsp of starch� cup of white wine
Boil water for the spaghetti noodles. Cook al dente. Reserve a cup of the pasta water. Or prepare one cup of chicken stock with 1 tbsp of starch.
Slice up the catfish nuggets into small cubes. Sprinkle flour, salt and pepper. Stir to coat the catfish with the flour mixture.
In non stick pan, heat up oil, saut� the catfish, both sides, until golden brown. Set aside in a platter.
Using the same pan, add the garlic, tomatoes (rotel), and onions. Cook for a few minutes then add pasta water or stock, and wine. Stir around, then cover to boil for 10 to 15 minutes.
Drain the water off of the the pasta. Return it into the pot, add the saut� catfish cubes and the tomato-garlic-scallions (onion) sauce. Gently stir everything around. Sprinkle salt and pepper to taste.
Transfer the whole thing into a pasta platter or bowl. Garnish with the remaining scallions. Serve in individual plates. Garlic bread on the side is optional.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user RALPHIEL.
Slice up the catfish nuggets into small cubes. Sprinkle flour, salt and pepper. Stir to coat the catfish with the flour mixture.
In non stick pan, heat up oil, saut� the catfish, both sides, until golden brown. Set aside in a platter.
Using the same pan, add the garlic, tomatoes (rotel), and onions. Cook for a few minutes then add pasta water or stock, and wine. Stir around, then cover to boil for 10 to 15 minutes.
Drain the water off of the the pasta. Return it into the pot, add the saut� catfish cubes and the tomato-garlic-scallions (onion) sauce. Gently stir everything around. Sprinkle salt and pepper to taste.
Transfer the whole thing into a pasta platter or bowl. Garnish with the remaining scallions. Serve in individual plates. Garlic bread on the side is optional.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user RALPHIEL.
Nutritional Info Amount Per Serving
- Calories: 677.5
- Total Fat: 29.7 g
- Cholesterol: 61.3 mg
- Sodium: 526.5 mg
- Total Carbs: 75.2 g
- Dietary Fiber: 4.4 g
- Protein: 27.6 g
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