Catfish With Lemon Capers And Oregano Weight Watchers Recipes

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CATFISH WITH LEMON, CAPERS AND OREGANO (WEIGHT WATCHERS)



Catfish With Lemon, Capers and Oregano (Weight Watchers) image

This recipe is from the September/October 2009 Weight Watchers magazine. Broiled, flaky catfish served on a bed of thinly sliced seedless cucumbers and drizzled with a dressing made up of lemon zest/juice, capers, oregano and olive oil. Points Value: 4.

Provided by Crafty Lady 13

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

4 (1/4 lb) skinless catfish fillet
1/2 teaspoon black pepper
1 grated small lemon, juice and zest of
2 tablespoons orange juice
2 teaspoons capers, rinsed
1 teaspoon olive oil
1 tablespoon chopped fresh oregano
1/2 seedless cucumber, thinly sliced

Steps:

  • Spray the rack of a broiler pan with nonstick spray; preheat broiler.
  • Put the catfish on the prepared rack. Lightly spray the fish with nonstick spray and sprinkle with 1/4 teaspoon black pepper. Broil the fish 5 inches from the heat just until opaque in the center, about 8 minutes. (Tip: To check if the fish is cooked properly, slit the thickest part of fish fillets with a thin-bladed knife. Peek inside; the flesh should be opaque and should flake easily.).
  • Meanwhile, whisk the lemon zest and juice, orange juice, capers, oil, oregano, and the remaining 1/4 teaspoon pepper in a small bowl.
  • Divide the cucumbers among 4 plates. Top each serving with 1 fillet; drizzle evenly with the dressing.

Nutrition Facts : Calories 176.5, Fat 9.8, SaturatedFat 2.2, Cholesterol 53.2, Sodium 103.2, Carbohydrate 3.5, Fiber 0.5, Sugar 1.6, Protein 18

CATFISH WITH LEMON/BUTTER SAUCE



Catfish with Lemon/Butter Sauce image

I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. -Rita Futral, Ocean Spring, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 13

3/4 cup butter
8 ounces fresh mushrooms, sliced
1 garlic clove, minced
1/2 cup chicken broth or dry white wine
2 tablespoons lemon juice
1/4 to 1/3 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds catfish fillets, cut into bite-size pieces
16 ounces spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
Lemon slices or wedges, optional
Additional parsley, optional

Steps:

  • In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.

Nutrition Facts : Calories 379 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

CHICKEN IN LEMON-CAPER SAUCE - WEIGHT WATCHERS RECIPE - (4.3/5)



Chicken in Lemon-Caper Sauce - Weight Watchers Recipe - (4.3/5) image

Provided by á-11084

Number Of Ingredients 9

2tablespoons2 tablespoons all-purpose flour
1/2teaspoon1/2 teaspoon salt
4(1/4 pound)4 (1/4 pound) chicken breasts, thinly sliced
2teaspoons2 teaspoons olive oil
1/2cup1/2 cup reduced-sodium chicken broth
3tablespoons3 tablespoons lemon juice
1tablespoon1 tablespoon capers, drained and chopped
1tablespoon1 tablespoon unsalted butter
2tablespoons2 tablespoons fresh flat leaf parsley, chopped

Steps:

  • Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side; transfer to plate. Add broth, lemon juice, and capers to the skillet; bring to a boil over medium heat. Reduce heat and simmer until slightly reduced, about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat: add butter and parsley. Pour over chicken and serve.

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