colombian

Pan Seared Catfish with Garlic Lemon and Cassava Mash

Name: Pan Seared Catfish with Garlic Lemon and Cassava Mash
Yield: 1 serving
Cuisine: colombian
Ingredients: 146 g catfish fillet; 204 g cassava (yuca), peeled and cut into chunks; 7 g olive oil; 11 g butter; 44 g milk; 4 g garlic, minced; 11 g lemon juice; 0.73 g paprika; 1 g salt; 0.36 g black pepper

This pan-seared dish pairs catfish fillet with cassava, peeled and cut into chunks, garlic, minced and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

33 g Protein

83 g Carbohydrates

20 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

146g catfish fillet 146 kcal
204g cassava (yuca), peeled and cut into chunks 326 kcal
7g olive oil 62 kcal
11g butter 79 kcal
44g milk 22 kcal
4g garlic, minced 6 kcal
11g lemon juice 3 kcal
0.36 tsp (1g) paprika 2 kcal
0.55 tsp (1g) salt 0 kcal
0.18 tsp (0g) black pepper 1 kcal

Cooking instructions

cassava (yuca)
Boil cassava in salted water 15 to 18 minutes until very tender. Drain and remove any tough core fibers.
cassava (yuca)buttermilksalt
Mash cassava with butter, warm milk, and a pinch of salt until smooth; cover to keep warm.
catfish filletpaprikasaltblack pepper
Pat catfish dry; season with salt, black pepper, and paprika.
catfish filletolive oil
Heat oil in a skillet over medium-high heat. Sear catfish 3 to 4 minutes per side until cooked through.
garliclemon juice
Lower heat, add garlic and lemon juice to the pan, and spoon the garlicky juices over the fish for 30 seconds.
cassava (yuca)lemon juice
Serve fish over cassava mash and drizzle any pan juices on top.