Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- 8 oz Catfish fillet
- 2 tbl Olive oil
- 1/4 cup Cajun Spice
- 1/2 cup CAJUN CREAM SAUCE
- 2 tbl Cornstarch
- 1/4 cup Water
- 1 1/2 tsp Shallots, chop
- 2 tbl Dry white wine
- 1/2 tbl Cajun Spice
- 1 tbl Gumbo file powder
- 1/2 tsp Salt
- 2 cup Heavy cream
Directions
FISH-Preheat a cast-iron skillet over moderately high heat until hot.
Coat catfish with oil and dredge in Cajun Spice.
Cook catfish in skillet, turning, until blackened on the outside but flaky and moist within.
Transfer to a serving plate and top with CAJUN CREAM SAUCE-In a bowl combine well cornstarch and water.
In a saucepan cook shallots in wine over moderate heat until softened.
Add Cajun Spice, file powder and salt and combine well.
Stir in cream and heat, stirring.
Add cornstarch mixture and cook, stirring until thickened.
Category:Jordanian Recipes
Category:Jordanian Meat Dishes