Best 3 Catfish With Lemon Capers And Oregano Weight Watchers Recipes

Catfish is a mild, flaky white fish that is perfect for a variety of recipes. It is a good source of lean protein, omega-3 fatty acids, and several vitamins and minerals. This recipe for catfish with lemon capers and oregano is a healthy and flavorful way to enjoy this delicious fish. The lemon, capers, and oregano add a bright, tangy flavor that complements the catfish perfectly. This dish is also low in calories and fat, making it a great choice for those watching their weight.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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

Ingredients

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.

Tips:

Before cooking, make sure to rinse the catfish fillets and pat them dry with paper towels to remove excess moisture.
To achieve a crispy coating, coat the catfish fillets in a mixture of flour, salt, and pepper before pan-frying.
Use a large skillet or frying pan to prevent overcrowding the catfish fillets and ensure even cooking.
Cook the catfish fillets over medium heat for 3-4 minutes per side, or until they are golden brown and flaky.
To make the lemon-caper sauce, combine lemon juice, chicken broth, capers, oregano, and butter in a saucepan and simmer for 5-7 minutes, or until the sauce has thickened slightly.
Serve the catfish fillets with the lemon-caper sauce and garnish with fresh oregano.

Conclusion:

This Catfish with Lemon, Capers, and Oregano is a delicious and healthy dish that is perfect for a light and flavorful meal. The catfish fillets are crispy on the outside and flaky on the inside, and the lemon-caper sauce adds a bright and tangy flavor. This recipe is also Weight Watchers friendly, making it a great choice for those looking for a healthy and satisfying meal.