Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Strawberry | 1 cup (152g) | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 U.S. Farm-Raised Catfish fillets, 6 to 8 ounces each
- 2 tablespoons Olive oil
- Sea salt and freshly ground black pepper to taste
- Juice of half a lime
- 8 to 12 thin wedges Ripe cantaloupe, seeded and peeled
- 2 tablespoons Chopped fresh mint leaves
- 1/2 teaspoon Red pepper flakes
- 1 cup Fresh blueberries, stems removed, or strawberries, hulled (optional)
- =
Directions
1. Lightly oil the fish fillets and sprinkle with salt and pepper. Prepare a hot fire.
2. When ready to grill, set an oiled perforated grill rack over the fire. Place the fish on the rack and grill until the fish is opaque and just beginning to flake when tested with a fork, 4 to 5 minutes per side, turning once halfway through the grilling time.
3. Arrange the fillets on 4 serving plates. Fan 2 to 3 wedges of melon on each plate. Squeeze the juice of half a lime over the fish and melon. Sprinkle with the mint leaves, red pepper flakes, and blueberries or strawberries. Serves 4.