Lemon-thyme fish with asparagus - country living
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh lemon-thyme leaves |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Finely grated lemon rind |
| 2 | tablespoons | Lemon juice |
| 2 | Catfish fillets-about 6 oz | |
| ¼ | teaspoon | Salt |
| ¾ | pounds | Asparagus |
| 1½ | tablespoon | Butter or margarine |
| 2 | Lemon wedges | |
Directions
1. In shallow dish or glass pie plate, combine lemon-thyme leaves, oil, lemon rind and juice, and salt. Add fish and coat with thyme mixture. Cover and refrigerate 1 hour to marinate.
2. Meanwhile, cut or break off and discard woody ends of asparagus.
With vegetable peeler, peel lower part of each spear. Cut each spear crosswise into 2-inch lengths. Separate the tips from the thicker part of the spears.
3. Just before serving, in large skillet, melt 1 T butter over medium- high heat. Add thicker part of asparagus and saute, tossing with slotted pancake turner, until tender-crisp-3 minutes. Add the asparagus tips and saute asparagus 1 to 2 minutes longer. Transfer asparagus to a bowl, cover and keep wann. Reduce heat to medium.
4. Fold marinated fish crosswise in half. Add fish and its marinade to skillet and cook 2 minutes. Turn fish over and spread top with remaining ½ T butter. Cover skillet and cook fish until firm and flesh flakes easily-about 5 minutes. Return asparagus to skillet around fish and garnish with lemon. Serve immediately.
Nutritional information per serving-protein: grams; fat: 30 grams; carbohydrate: 8 grams; 36 fiber- 3 grams; sodium: 449 milligrams; cholesterol: 122 milligrams; calories: 437.
Country Living/April/93 Scanned & fixed by DP & GG