Recipe
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 (8 oz) container raspberries, chopped | ||
1 tbsp. minced jalapeno | ||
¼ c. cornflake crumbs | ||
4 (4 oz each) catfish fillets | ||
1 tbsp. 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
200 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 9g
- Protein: 18g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 2%