Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) container raspberries, chopped | ||
| 1 tbsp. minced jalapeno | ||
| ¼ c. cornflake crumbs | ||
| 4 (3 oz each) catfish fillets | ||
| 1 tsp. Hy-Vee canola oil, divided |
Directions
- Combine raspberries and jalapeno in a small bowl. Cover and refrigerate until ready to serve.
- Place cornflake crumbs in a shallow dish. Brush fish with half the oil and dip in the breadcrumbs.
- Place remaining oil in large skillet over medium-high heat. Cook fish for 4 to 5 minutes on each side.
- Serve with raspberry-jalapeno topping.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 45mg
- Sodium: 125mg
- Total Carbohydrates: 12g
- Protein: 14g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 30%
0%
Iron 10%
0%
Calcium 2%