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Tropical Baked Catfish with Crunchy Jicama Slaw
Source: Greg Fontenot



Rating:
Prep Time: 25 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 552.0
Total Carbs 38.8 g
Dietary Fiber 9.9 g
Sugars 2.9 g
Total Fat 24.3 g
Saturated Fat 10.2 g
Unsaturated Fat 3.0 g
Potassium 940.8 mg
Protein 46.6 g
Sodium 605.4 mg
Dietary Exchanges
3 1/2 Fat , 1/2 Vegetables , 4 1/2 Meat , 1 Other Carbs , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients


2 lb  catfish fillets (wild)
1 pinch  salt and pepper
2 cup  whole wheat flour
1 cup  Coconut, dried, unsweetened
0 1/4 cup  macadamia nuts
1 tsp  baking powder
1 tsp  salt
2 cup  club soda
2 cup  Jicama, fresh, chopped
0 1/2 cup  fresh carrot strips/slices
0 1/4 cup  red onion, sliced
2 tbsp  extra virgin olive oil
2 tbsp  fresh lemon juice
1 pinch  salt and pepper
Directions
  1. Preheat oven to 350°F. Pat dry fillets with paper towels; season with salt and pepper. Dredge fillets using half of the flour.
  2. Place coconut and nuts in a food processor and process to a fine powder. Set aside.
  3. Mix the remaining flour with the baking powder, salt, and soda water. Dip fillets into batter and then into coconut mixture.
  4. Bake 30 to 40 minutes, or until browned.
  5. Prepare slaw by mixing jicama, carrots, and onion. Toss with olive oil and lemon juice. Season to taste with salt and pepper.

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