Lemon-thyme fish with asparagus - country living

2 servings

Ingredients

Quantity Ingredient
2 tablespoons Fresh lemon-thyme leaves
2 tablespoons Olive oil
1 teaspoon Finely grated lemon rind
2 tablespoons Lemon juice
2 Catfish fillets-about 6 oz
¼ teaspoon Salt
¾ pounds Asparagus
1½ tablespoon Butter or margarine
2 Lemon wedges

Directions

1. In shallow dish or glass pie plate, combine lemon-thyme leaves, oil, lemon rind and juice, and salt. Add fish and coat with thyme mixture. Cover and refrigerate 1 hour to marinate.

2. Meanwhile, cut or break off and discard woody ends of asparagus.

With vegetable peeler, peel lower part of each spear. Cut each spear crosswise into 2-inch lengths. Separate the tips from the thicker part of the spears.

3. Just before serving, in large skillet, melt 1 T butter over medium- high heat. Add thicker part of asparagus and saute, tossing with slotted pancake turner, until tender-crisp-3 minutes. Add the asparagus tips and saute asparagus 1 to 2 minutes longer. Transfer asparagus to a bowl, cover and keep wann. Reduce heat to medium.

4. Fold marinated fish crosswise in half. Add fish and its marinade to skillet and cook 2 minutes. Turn fish over and spread top with remaining ½ T butter. Cover skillet and cook fish until firm and flesh flakes easily-about 5 minutes. Return asparagus to skillet around fish and garnish with lemon. Serve immediately.

Nutritional information per serving-protein: grams; fat: 30 grams; carbohydrate: 8 grams; 36 fiber- 3 grams; sodium: 449 milligrams; cholesterol: 122 milligrams; calories: 437.

Country Living/April/93 Scanned & fixed by DP & GG

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