My mother-in-law, Suzy, is seriously the cutest lady you’ll ever meet.
From the moment you step into her cozy kitchen you feel at home. Yummy smells fill your nose, a mechanical lobster mounted on the wall belts out a tune, and a heaping plate of warm food finds its way into your hands.
Though we come from very different backgrounds-she grew up in Armenia and Syria in the 40’s and speaks Armenian, I’m a product of the 80’s, grew up in northern WA state and speak English-we have a common love for cooking.
We both cook by feel, using our instincts over cookbooks.
Suzy watches Turkish cooking shows, takes notes in Armenian and then shares the recipes with me in our shared Armen-glish.
When Suzy makes this recipe she doubles or even triples it, then serves it family-style alongside platters of rice pilaf, cabbage salad, Armenian cheese, garden fresh veggies and whole wheat lavash.
1 teaspoon olive oil
fresh cilantro, washed and stems trimmed
4 catfish fillets
Curry Powder
sea salt
sweet paprika
1 lemon, juiced
4 cloves fresh garlic, finely minced
Preheat oven to 350 degrees F.
In a glass baking pan, drizzle the olive oil and scatter the cilantro over the bottom of the pan.
Generously season both sides of each fillet with curry, salt and sweet paprika. Place the fillets evenly across the bottom of the pan, on top of the cilantro.
In a small bowl, combine the lemon juice and finely minced garlic. Pour over the tops of the fillets.
Cover the pan with foil. Bake for 30 minutes. Remove foil and bake for an additional 5 minutes.
Serve with Mint Cabbage Salad.
Calories: 158
Fat: 7g
Carbohydrates: 3g
Sodium: 65mg
Fiber: 2g
Protein: 23g
Sugar: —